METHODS OF UTILIZING AN ORDINARY COLD ROOM AS PRE-COOLER

1. Provide a greater refrigerating capacity 2. Fill only its half capacity 3. Place two parallel rows of container in front of portable axial floors exhaust fan leaving an aisle between the rows as big as diameter of the fan. Cover the crates and the aisle of with canvass , tarpaulin or vinyl. Provide spaces in between containers and vents in container s for forced air cooling. With more

fans more rows of containers can be lined up to pre-cooled. Begin cooling once the containers have been stacked covered. Lift the canvass cover during the day to add containers at the of the tunnel. Drop the cover over the while putting additional stacks. When the product has been adequately cooled, turn off the fan and roll off the canvass cover. Another set of containers can be cooled. This method requires more floor space

ADVANTAGES AND DISADVANATGES OF THE DIFFERENT COOLING METHOD

ADVANTAGES
ROOM COOLING relatively cheap ; efficient use of space FORCED AIR COOLING

DISADVANTAGES
Slow, water loss could be great

4-10 times faster Requires greater than room fan horsepower cooling ; more and greater efficient in use of refrigerating space capacity than room cooling

ADVANTAGES
HYDROCOOLING 2-23 times faster than room cooling; no weight loss

DISADVANTAGES
Possible accumulation of decay causing of microorganisms; need for water resistant containers; refrigeration requirements is high need to be continuously used for pre-cooling to be economical; good only for water resistant commodities.

ADVANTAGES
VACUUM COOLING quick and uniform cooling ; reduced labor cost

DISADVANTAGES
Expensive equipment; good only for produce with high surface and volume ratio and those which lose water readily from tissues; economical only with working capacity of 30 tons / hour and a long shipping season; produce suffer s high weight loss

ADVANTAGES
PACKAGE ICING cheap

DISADVANTAGES
Package and produce should be water resistant; needs replenishment of ice for long distances.