Fruits and vegetables retain a lot of heat from the field even after they are harvested. This waste heat accelerates the aging process and can even cause the decomposition of fruits and vegetables. In addition, the residual heat affects the freshness and color of the product. Therefore, regardless of the type of fruit or vegetable, the method of quickly and evenly eliminating waste heat is a key issue for storage and transportation. This process is called "pre-cooling". Of course, this method is not enough for the preservation of fruits and vegetables. There are many different problems involved, each of which requires a suitable solution. For example, it is necessary to control the water content of the product, minimize the damage caused by machinery, and limit the growth of bacteria. Arvin Lau of Vegfor Cooling Technology Limited explained in detail four different "pre-cooling methods" and specifically analyzed the pros and cons of the industry.

Comparison data of vegetable cooling methods

"According to my experience in the fruit and vegetable industry, there are four effective methods for pre-cooling fruits and vegetables: air cooling, forced air cooling, water cooling and vacuum cooling. Each method has advantages and disadvantages, and only users can understand each method in detail. And make a balanced decision.” This is according to Arvin Lau.

"Airflow cooling refers to the method of cooling air circulating around the product. The packaged product can be stored in the warehouse at low temperature. There is space between the boxes of fruits and vegetables, and the cold air takes away the residual heat of the fruits and vegetables in the warehouse. This method is suitable For all kinds of fruits and vegetables, the advantages of this method include: simple cleaning, relatively low installation and maintenance costs, and pre-cooled products can be stored later. Disadvantages include: the cooling process is slow and uneven. In addition, because the process takes a long time, This method is not suitable for leafy vegetables and may dry out."

"Forced air cooling refers to the method of forcibly passing cold air through fruits and vegetables to quickly expel waste heat. Products are arranged on trays, and the cold air is forced directly above the fruits and vegetables instead of circulating along the sides of the fruits and vegetables. This method is sometimes referred to as Cold air pre-cooling. The advantages of this method include: simple cleaning, strong waste heat dissipation, relatively low installation and maintenance costs. Disadvantages: the method is slower than vacuum cooling, which may cause certain damage to the product, and the fruit in the process And vegetables are easy to dry out.

"Water cooling refers to a method of immersing fruits and vegetables in cold water. The water takes away the residual heat. This method is often used during transportation. This method is suitable for broccoli, sweets and other products that are easily damaged by frost, such as corn and carrots. And onions. The advantages are as follows: the cooling method is relatively fast and effective, and it can also wash vegetables (for example, using chlorine), which helps prevent product deterioration. The disadvantage is as follows: this cooling method requires additional steps to dry the product afterwards. In addition, it needs Monitor and regularly clean the water in the cooling tank. Water may be harmful to certain types of fruits and vegetables."

"Vacuum cooling is the fastest known method of pre-cooling fruits and vegetables. This method improves product quality and extends the shelf life of fruits and vegetables. In addition, this method reduces the overall cost of the cooling process. Advantages of this method The methods include: rapid and uniform cooling and high efficiency. This method can maintain the freshness of the product. In addition, this method is even suitable for fruits and vegetables harvested under bad weather conditions (such as rain). The disadvantages include: this method is very It is suitable for leafy vegetables, mushrooms, peppers, corn and strawberries, but not for thicker, harder fruits and vegetables such as mangoes, carrots and tomatoes."

Vegfor 2 Carbine Vacuum Cooler

Company Name: Vegfor Cooling Technology Limited

Company Address: No. 8 South Industrial Road, Songshan Lake, China, 52300

Email address: arvin.lau@vegfor.com 

Company website: https://www.vegfor.com 

We ask you to fill in all text fields marked with *.

Receive free daily newsletter in your email | Click here

Other news in this area:

<< Back | FreshPlaza.com

Sign up for our daily newsletter to stay up to date with all the latest news!

You are receiving this pop-up window because this is your first visit to our website. If you keep receiving this message, please enable cookies in your browser.