Hydrocool
Hydrocool is a rapid cooling process of most fresh fruits and vegetables conducted during the immediate harvest in order to maintain the highest quality at its delivery. Other types of cooling delays the time that it takes to reach the consumer and reduces the shelf life. Because of the increased demand of wholesale buyers need for fresh produce to be properly and thoroughly cooled before they are shipped to market. Hydrocooling is the standard process of taking warm unrefrigerated produce and directly chilling in water. Hydrocooling is an especially fast and effective way to cool produce. With modern technology, hydrocooling has now become a convenient and attractive method of postharvest cooling on a large scale.
Normally produce responds surprisingly well to this technic, especially produce items that have a large volume in relationship to their surface area, such as sweet corn, apples, pears, cantaloupes, and peaches are difficult to cool through refrigeration , can be quickly and effectively hydrocooled. Unlike air cooling , no water is removed from the produce. In fact, slightly wilted produce may sometimes be revived by hydrocooling.
Advantages to Hydrocooling
• This process is one of several postharvest cooling methods available to growers, packers, and shippers.
• Cools produce rapidly.
• Allows for greater harvesting and marketing flexibility.
• Easily handles large amounts of produce.
Hydrocool Limitations
• They can be used only for produce not sensitive to wetting.
• Some hydrocoolering methods are not as energy efficient.