Change RegionBuilding Efficiency Fruit and Vegetable Solutions
Fruit and Vegetable solutions
Johnson Controls is able to meet all conservation requirements needed to extend storage life, maintaining the products quality and nutrition levels.
Types of cooling available include hydro-cooling, vacuum cooling, air cooling, and cooling with contact ice and top ice.
Johnson Controls will aid selecting the right solutions for your needs, taking into account the refrigeration sources and costs, volume of product shipped and compatibility with the product.
Different types of cooling
Vacuum cooling of fresh vegetables or fruit by rapid evaporation of water from the product works best with those products that have a high ratio of surface area to volume and a high transpiration coefficient. In vacuum refrigeration, water, as the primary refrigerant, vaporises in a flash chamber under low pressure. Pressure in the chamber is lowered to the saturation point corresponding to the lowest required temperature of the water.
- In hydro-cooling, products are sprayed with chilled water or immersed in an agitated bath of chilled water. Hydro-cooling is effective and economical. Proper sanitation of the hydro-cooling water is necessary to prevent bacterial infection.
- Forced air cooling can be comparable to hydro-cooling under certain conditions of product exposure and air temperature. In air cooling, the optimum value of the surface heat transfer coefficient is considerably smaller than in cooling with water.
- Finely crushed (contact) ice placed in shipping containers can effectively cool products that are not harmed by contact with ice.
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