Accepted Cooling Methods for Fruits and Vegetables

Accepted Cooling Methods for Fruits and Vegetables

Cooling methods:

HVC: Hydro Vacuum Cooling FA-EC: Forced-air Evaporative Cooling
VC: Vacuum Cooling PI: Package-icing
HC: Hydro Cooling R: Room Cooling
FA: Forced-air Cooling
Commodity Size of operation Remarks
Large Small*
Tree fruits
Stone fruits (peaches, nectarines) FA, HC FA
Pome fruits (apples, pears) FA, R, HC R
Tropical FA, R FA
Berries (VC), FA FA Strawberries can be VC
Grapes FA FA Require rapid cooling adaptable to SO2 fumigation
Leafy vegetables
Cabbage VC, FA FA
Iceberg lettuce VC FA
Kale, collards VC, HVC, R FA
Leaf lettuces, spinach, Chinese cabbage VC, HVC, FA, HC FA
Root vegetables
With tops (VC), HC, PI, FA HC, FA Carrots can be VC
Topped HC, PI HC, PI, FA
Sweet potatoes HC R
Stem and flower vegetables
Broccoli VC, HC, FA, PI FA, PI
Cauliflower VC, FA FA
Green onions, leeks HVC, PI, HC PI
Pod vegetables
Beans HC, FA FA
Peas VC, FA, PI FA, PI
Bulb vegetables
Dry onions R R, FA Should be adapted to curing
Fruit-type vegetables
Cucumber, eggplant HVC, VC, R, FA, FA-EC FA, FA-EC Fruit-type vegetables are chill-sensitive at varying temperatures
Commodity Size of operation Remarks
Large Small
Melons
Cantaloupes HC, FA, PI FA, FA-EC
Honeydew FA, R FA, FA-EC
watermelons FA, HC FA, R
Peppers VC, R, FA, FA-EC FA, FA-EC
Summer squashes, okra R, FA, FA-EC FA, FA-EC
Sweet corn VC, HC, PI HC, FA, PI
Tomatoes R, FA, FA-EC
Winter squashes R R
*small scale operation refers to coolers handling up to 1,000 lb/hr.
Source: Compilation of Focusun. Research done by the university of Georgia, Agricultural & Environmental Sciences.

 

Related scientific and research articles:

Vacuum cooling of foods
pdf Overview. Hightech Europe (2011) [English version].

Precooling Fruits and Vegetables
pdf Li Changying. College of Agricultural and Environmental Sciences, University of Georgia (2011) [English version].

Vacuum cooling technology for the food processing industry: a review
pdf Karl McDonald and Da-Wen Sun, Journal of Food Engineering 45.2 (2000) [English version].

Using Vacuum Cooling Method of Precooling Process of Cabbage
pdf Rahi, Sahar, Houshang Bahrami, and Mohammad Javad Sheikhdavoodi. (2013) [English version].

Vacuum cooling technology for the agri-food industry: Past, present and future
pdf Sun, Da-Wen, and Liyun Zheng. Journal of Food Engineering 77.2 (2006) [English version].

Cooling Method Influences the Postharvest Quality of Broccoli
pdf Gillies, S. L., and P. M. A. Toivonen. HortScience 30.2 (1995) [English version].

Handling, cooling and sanitation techniques for maintaining postharvest quality
pdf Sargent, Steven Alonzo, M. A. Ritenour, and J. K. Brecht. University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS, (2000) [English version].

Properties and recommended conditions for long-term storage of fresh fruits and vegetables
pdf Cantwell, Marita. Postharvest Technology Center, University of California (2001) [English version].

Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditions
pdfTao, Fei, Min Zhang, and Hang-qing Yu. Journal of food engineering 79.4 (2007) [English version].

Vacuum Cooling and Storage Temperature Influence the Quality of Stored Mung Bean Sprouts
pdf DeEll, Jennifer R., et al. HortScience 35.5 (2000) [English version].

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