Global Cooling publishing series of papers regarding forced-air precooling

In partnership with Jim Thompson, of UC Davis, Global is publishing a series of papers to help packer/shippers to better-understand forced-air precooling, and thus reduce costs/increase profits.

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 precooling is one of his favorite topics. “Once the product has lost its water,” according to Still, “you can't put it back again.”

“Water is freshness, and freshness sells;” The second paper is titled “How to Cool Produce”, and explains the major differences among the four methods of cooling warm produce.

An excerpt from the second white paper: “For many operations forced-air cooling can be set up with the addition of a fan system in an existing cold room. As capacity needs increase, additional refrigeration capacity is needed to
handle the product heat load.”

For more information, including a free copy of “Temperature and Quality”, visit
www.Pre-Coolers.net