. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. UNINSULATED HYDROCOOLER rr O30 x S20 UJ LU o 10 z o 8001-. 10 20 30 40 TONS PRODUCE COOLED PER HOUR Fig. 17. Estimated refrigeration requirement for hydrocooling. Here 30 tons of produce per hour, cooled at 40°F, requires approximately 360 tons of refrigeration, assuming a normal hydrocooling effi- ciency of 50 per cent. (Add two-thirds the weight of wood, one-fourth the weight of aluminum, or one- eighth the weight of steel if containers are run through hydrocooler; multiply refrigeration load by two-thirds for a well-in
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. UNINSULATED HYDROCOOLER rr O30 x S20 UJ LU o 10 z o 8001-. 10 20 30 40 TONS PRODUCE COOLED PER HOUR Fig. 17. Estimated refrigeration requirement for hydrocooling. Here 30 tons of produce per hour, cooled at 40°F, requires approximately 360 tons of refrigeration, assuming a normal hydrocooling effi- ciency of 50 per cent. (Add two-thirds the weight of wood, one-fourth the weight of aluminum, or one- eighth the weight of steel if containers are run through hydrocooler; multiply refrigeration load by two-thirds for a well-insulated hydrocooler.) If H is greater than 4, ice contact is poor, possi- by because: • Ice is floating, allowing water to bypass the ice. • Water velocity over ice or cooling coils is too low—if so, propellers may be needed to increase water turbulence for better cooling. • Inadequate ice surface is available in too small an ice compartment, or cooling-coil surface is inadequate. If H is less than 4, ice contact is satisfactory and poor cooling of the produce is due to some other factor, such as: • Indequate refrigeration—figure 17 can be used to estimate the amount of refrigeration required to cool produce. • Inadequate water circulation—if water is cooled more than 2°F in passing over the cooling surface, water flow is inadequate (lor shower-type hydrocoolers, minimum water flows of 10 to 15 gallons per minute per square Eool 61 hydrocooler area are recommended) . • Conveyor speed is too last, so that produce docs noi remain in hydrocooler long enough. •Water channeling through the product— water must be moving over the surface of the produce lot efficient cooling; increasing water (low (or, in extreme (ases, redesign- ing the hydrocooler) may be necessary. • Excessive refrigeration loss caused by inad- equate insulation ol the hydiocooling unit. Fig. 18. Air flow in forced-air (pressure) cooling. Placement of containers and proper use of baffles bl
Size: 2302px × 1085px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookpublisherberkeley, booksubjectvegetables
