. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. PER CENT OF COOLING LOST 100 SAMPLE TEMPERATURE °F •*t80. 60 90 120 TIME- MINUTES Fig. 30. Effect of delays in packing and air move- ment on rewarming of exposed apricots, nectarines, peaches, pears and plums. (Mitchell, 1969.) packing facility can substantially reduce pro- duce-air temperature differential. As an alterna- tive, dumping and palletizing operations can be done in refrigerated areas to shorten the time that produce is exposed to ambient temperatures. Some new mechanized packing methods greatly speed the pack
. Commercial cooling of fruits and vegetables. Fruit; Fruit; Vegetables. PER CENT OF COOLING LOST 100 SAMPLE TEMPERATURE °F •*t80. 60 90 120 TIME- MINUTES Fig. 30. Effect of delays in packing and air move- ment on rewarming of exposed apricots, nectarines, peaches, pears and plums. (Mitchell, 1969.) packing facility can substantially reduce pro- duce-air temperature differential. As an alterna- tive, dumping and palletizing operations can be done in refrigerated areas to shorten the time that produce is exposed to ambient temperatures. Some new mechanized packing methods greatly speed the packing operation, thus reducing pro- duce exposure time. Cooling after packing will continue to be used because of lower cooling costs that can be achieved, but these lower costs will result in greater economy of operation only if produce quality is adequately protected. Therefore, ship- pers must carefully manage harvest and pack- ing operations to minimize delays before cool- ing. Cooling speed and uniformity in the packed containers can also be increased by using forced- air cooling, by proper venting of containers and use of packing materials that do not restrict air flow through the container, and by proper pal- letizing of containers (see pages 14-19.) Measuring temperatures Just as temperature of coolant air or water can- not be determined by measuring coil temper- ature, so produce temperature cannot be de- termined by measuring temperature of sur- rounding air. Therefore, good temperature management depends upon accurate temper- ature measurements taken in the produce and in the COOling facility. Equipment lor measuring coolant temperature. The choice of heat-measuring instruments will depend on the needs lor versatility, the com- pleteness oi measurements required, and the de- gree of automation desired. Wall-mounted mercury or alcohol-filled glass- stem thermometers provide good temperature measurement at low cost; long-stem types can be read more accurately. Thermom
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