“Using Precoolers for 'Re-Cooling' Preserves Shelf-Life and Profits”
In partnership with Jim Thompson of UC Davis, Global is publishing a series of papers to help packer/shippers to better-understand forced-air pre-cooling, and thus reduce costs/increase profits.
The most recent paper is titled “Re-cooling”, and explains the necessity of, and benefits from, “Re-cooling” after breaks in the cold chain, such as fumigation and delays due to border crossings.
(Jim Thompson is co-author of “Commercial Cooling of Fruits, Vegetables, and Flowers”, as well as numerous other how-to and research articles on many postharvest topics. The subject of re-cooling is one of his favorites.)
An excerpt from the Re-cooling white paper: “Perishables in international trade often must be fumigated before they can be distributed in the destination country. Methyl bromide, requires most products to be warmed to above 40°F (4.4°C) prior to fumigation. After fumigation the product must be recooled prior to re-entering the cold chain. Most items in international trade are packed in corrugated fiberboard boxes and cannot be hydro or ice cooled. Fruits and many vegetables are not suited to vacuum cooling, leaving forced-air cooling as the only viable option. The treatment process is speeded with the use of forced-air recooling after fumigation.
For more information:
Jim Still
Global Cooling
Tel: +1-610-248-9800
Email: JimStill@Pre-Coolers.net
www.PreCoolers.net