Comparison of Typical Product Effects and Cost for Common Cooling Methods

Comparison of Typical Product Effects and Cost for Common Cooling Methods

Forced-air Cooling Hydro Cooling Vacuum Cooling Hydro Vacuum Cooling Ice Cooling Room Cooling
Typical cooling time (h) 1 to 10 0.1 to 1.0 0.3 to 2.0 0.3 to 2.0 0.1 to 0.31 20 to 100
Product moisture loss (%) 0.1 to 2.0 0 to 0.5 2.0 to 4.0 no data no data 0.1 to 2.0
Water contact with product no yes no yes yes, unless bagged no
Potential for decay contamination low high2 none high2 low low
Capital cost low low medium medium high low3
Energy efficiency low high high medium low low
Water-resistant packaging needed no yes no yes yes No
Portable sometimes rarely done common common common no
Feasibility of in-line cooling rarely done yes no no rarely done no
1Top icing can take much longer.2Recirculated water must be constantly sanitized to minimize accumulation of decay pathogens.3Low if product is also stored in cooler as is done with apples; otherwise long cooling times make it an expensive system.

Source: Compilation of Focusun, data taken from Thompson et al., (1998).

Related Scientific and Research Articles:

Pre-cooling and Storage Facilities
pdf Thompson, James F. Agriculture Handbook Number 66 (1998) [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].

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