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SPECIFICATION FOR DIFFERENT COOLING METHODS (1. ROOM COOLING (procedure is…
SPECIFICATION FOR DIFFERENT COOLING METHODS
1. ROOM COOLING
procedure is placed in insulated room, equipped with refrigeration unit
used by most commodities
room used only the store previously cooled produce require small refrigeration unit
larger unit is needed
container should stacked intro cold air can move around them and constructed so it can move through them
3. FORCE-AIR COOLING
fan = used in conjunction with cooling room to pull cool air through packages of produce
cooling rate depend on air temperature and rate of air flow= 75-90% faster than room cooling
fan equipped with thermostat that automatically shut them of as soon as desired temperature is reached
2. HYDRO- COOLING
dumping produce in cold water/ running cold water over produce
remove heat and serve as cleaning at same time
low water loss and wilting
use disinfectant in water to low spread of disease
not appropriate for commodities that cannot tolerate werting
4. TOP/-LIQUID ICING
Icing = effective on dense products and palletized packages that difficult to cool with forced air
sweet corn and broccoli (suitable)
top icing = crushed ice is added to container over top of produce by hand/machine
liquid icing = slurry of water and ice in injected into produce packages through vent/ hand hold without removing the packages from pallets and opening their top
5. VACUUM COOLING
enclosed in chamber which vacuum is created
high vacuum pressure, water within plant evaporated and remove heat from tissue
ex : lettuce ( leafy crop ) -suitable
to low water low, water is sprayed on produced prior to placing in chamber. (hydrovac cooling)
moisture loss in vacuum cooling (loss 2-4%)