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. | |||
Vacuum cooling of foods
Overview. Hightech Europe (2011) [English version].
Precooling Fruits and Vegetables
Li Changying. College of Agricultural and Environmental Sciences, University of Georgia (2011) [English version].
Vacuum cooling technology for the food processing industry: a review
Karl McDonald and Da-Wen Sun, Journal of Food Engineering 45.2 (2000) [English version].
Using Vacuum Cooling Method of Precooling Process of Cabbage
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Vacuum cooling technology for the agri-food industry: Past, present and future
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Cooling Method Influences the Postharvest Quality of Broccoli
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Handling, cooling and sanitation techniques for maintaining postharvest quality
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
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
Tao, 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
DeEll, Jennifer R., et al. HortScience 35.5 (2000) [English version].
Watch the video about how are flowers cooled in Focusun Vacuum Cooler…
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