Hi Everybody,

I am new to this forum. I wish to know about precooler design, maintenance etc.

Thank you in advance.

Apgurgaon

Hi, i don't know what is your level of knowledge on the subject, so it'll start at the very basic, so that even if you know this stuff already others can benefit too.

Fruits and vegetables can be precooled by any one of the following methods.

1. Vacuum cooling
2. Forced air cooling
3. Hydrocooling
4. Hydrair cooling

Each of the above methods has its own advantages, disadvantages, suitability or otherwise to a particular product. Invariably forced air cooling or wet air cooling can be used for precooling of all types of products as it offers the following advantages -

- Simple and economical. Relatively short precooling time as products are cooled rapidly through direct contact with cold humid air.
- Minimum moisture loss because high relative humidity cold air passes over fresh products.
- Products retains original in colour, taste, flavour and quality.

Now carrier and some other brands make these products, just check their websites, to see the machines specifications.

You should also read this article on the Florida University web site, it's case study on strawberry precooling, it has some good info on design, maintenaice and temperatures, i'm sure you can remove valuable info there.
http://edis.ifas.ufl.edu/AE136