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Our Company is focused on our u201cCustomers needs and expectationsu201d, and We have built our Family business for over 3 Decades of u201c Trustu201d and support for all products that We sell Nationwide. Coldcraft offers a variety of cooling options for post-harvest vacuum cooling food. We realise how critical it is for you to keep your freshly picked food cool and extend its shelf life by delivering it to market earlier than your competitors.
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Importance of Post-Harvest Vacuum Cooling post-harvest vacuum cooling
Harvests from all over the world get exported to Canada, the Caribbean, Europe, and Pacific Rim countries. Here, the increased exports pushed the fruit and vegetable suppliers to overcome the negative impacts of transportation to compete successfully in these far-flung markets. When goods are shipped or preserved at temperatures too high or too low, the quality suffers. Hence, temperature control is essential to reduce losses throughout the various transitions the crop will experience during the supply chain. While proper sanitation throughout the harvest, and afterwards is essential, maintaining the correct temperatures through rapid chilling prevents the growth of decay in most crops. Overall, the goal is to reduce post-harvest losses as much as possible through post-harvest vacuum cooling. Cooling is a weapon in the fight against waste and keeping agricultural products fresh. Reduced temperature extends the shelf life of food and prevents the growth of microorganisms that might otherwise spoil the crop. Even in chill-sensitive crops like tomatoes, removing field heat as fast as possible is crucial. Vacuum cooling in Australia allows the crops to be sent to distant markets efficiently while retaining quality. Vacuum cooling is a quick and energy-saving way to chill food and increase its shelf life. Hence, its success in the food industry is now attracting more attention.
In this blog, we’ll look at the features of vacuum cooling and what advantages it provides to the food industry. Features of Vacuum Cooling: ● There are plenty of portable vacuum cooling models available in Australia. ● These are Generator-equipped units that can be used in remote regions and constructed in a preferable layout. ● The post-harvest vacuum coolers have vacuum chamber doors that operate automatically or manually. ● Vacuum coolers have automatic pallet loading and unloading. ● Complete Control Systems that keep vacuum cooler’s performance records. ● Touchscreen Human-to-Machine Interactions are shown on screens for visual indication and operator supervision. ● The post-harvest vacuum cooling technique simplifies the process of changing product cooling settings.
● Vacuum coolers offer wireless connectivity for vacuum cooling system testing and maintenance. ● Vacuum coolers have a variety of stainless steel options. Benefits of Vacuum Cooling to the Various Sectors of the Food Processing Industry: Product Benefits: Fruits and Vegetables Longer shelf life and faster dispersion due to increased cooling rates. Mushrooms Up to a 24-hour improvement in shelf life, consistent cooling, and post- harvest vacuum cooling don’t lead to any mechanical damage. Meat Products With improved sanitation and food standards, Bacterial count has decreased. Extremely fast chilling, resulting in significant cost savings and according to the latest cooling criteria for cooked meats. Compact cooling units require minimal maintenance.
Sauces and Soups Enabling the creation of a closed system in which sauces are prepared and chilled in the same vessel. Weight loss from post-harvest vacuum cooling is easier to manage than in other vacuum cooling systems. Effective cooling system for difficult-to-cool items like food slurries Bakery Products Fragile, sweet items are cooled quickly. Weight loss is lower than in other vacuum-cooled products; many items have a longer shelf life due to the absence of moulds during cooling. Shorter cooling periods result in increased production. Ready Meals Vacuum cooling in Australia is suitable for wide-scale integration with a variety of ready-to-cook processes. Vacuum coolers can be used to cool heat- sensitive items such as cream- based products. How Does Vacuum Cooling Work to Chill Vegetables? To cool vegetables, all you need is a refrigeration system. So why not just store them in a large refrigerator? The answer to this question is No; the food would deteriorate before it ever goes to the market because it will take a long time to chill large quantities of vegetables in a standard refrigerator.
Hence, the vegetables are chilled in a depressurised chamber under post harvest vacuum cooling. Lowering the pressure inside the chamber allows the air to cool more quickly, enabling the veggies to chill rapidly. Why does lowering the air pressure cause the air to cool more quickly? Because the boiling point of water decreases as air pressure decreases. Heat may be eliminated considerably more quickly in depressurised, dry air. Importance of Post-Harvest Vacuum Cooling Harvests from all over the world get exported to Canada, the Caribbean, Europe, and Pacific Rim countries. Here, the increased exports pushed the fruit and vegetable suppliers to overcome the negative impacts of transportation to compete successfully in these far-flung markets. When goods are shipped or preserved at temperatures too high or too low, the quality suffers. Hence, temperature control is essential to reduce losses throughout the various transitions the crop will experience during the supply chain. While proper sanitation throughout the harvest, and afterwards is essential, maintaining the correct temperatures through rapid chilling prevents the growth of decay in most crops.
Overall, the goal is to reduce post-harvest losses as much as possible through post-harvest vacuum cooling. Cooling is a weapon in the fight against waste and keeping agricultural products fresh. Reduced temperature extends the shelf life of food and prevents the growth of microorganisms that might otherwise spoil the crop. Even in chill-sensitive crops like tomatoes, removing field heat as fast as possible is crucial. Vacuum cooling in Australia allows the crops to be sent to distant markets efficiently while retaining quality. Vacuum cooling is a quick and energy-saving way to chill food and increase its shelf life. Hence, its success in the food industry is now attracting more attention.In this blog, we’ll look at the features of vacuum cooling and what advantages it provides to the food industry. Features of Vacuum Cooling: ● There are plenty of portable vacuum cooling models available in Australia. ● These are Generator-equipped units that can be used in remote regions and constructed in a preferable layout. ● The post-harvest vacuum coolers have vacuum chamber doors that operate automatically or manually.
● Vacuum coolers have automatic pallet loading and unloading. ● Complete Control Systems that keep vacuum cooler’s performance records. ● Touchscreen Human-to-Machine Interactions are shown on screens for visual indication and operator supervision. ● The post-harvest vacuum cooling technique simplifies the process of changing product cooling settings. ● Vacuum coolers offer wireless connectivity for vacuum cooling system testing and maintenance. ● Vacuum coolers have a variety of stainless steel options.Benefits of Vacuum Cooling to the Various Sectors of the Food Processing Industry:Product Benefits Fruits and Vegetables Longer shelf life and faster dispersion due to increased cooling rates. Mushrooms Up to a 24-hour improvement in shelf life, consistent cooling, and post- harvest vacuum cooling don’t lead to any mechanical damage.Meat Products With improved sanitation and food standards, Bacterial count has decreased. Extremely fast chilling, resulting in significant cost savings and according to the latest cooling criteria for cooked meats
Compact cooling units require minimal maintenance. Sauces and Soups Enabling the creation of a closed system in which sauces are prepared and chilled in the same vessel. Weight loss from post-harvest vacuum cooling is easier to manage than in other vacuum cooling systems. Effective cooling system for difficult-to-cool items like food slurries Bakery Products Fragile, sweet items are cooled quickly. Weight loss is lower than in other vacuum-cooled products; many items have a longer shelf life due to the absence of moulds during cooling. Shorter cooling periods result in increased production.Ready Meals Vacuum cooling in Australia is suitable for wide-scale integration with a variety of ready-to-cook processes. Vacuum coolers can be used to cool heat- sensitive items such as cream- based products. How Does Vacuum Cooling Work to Chill Vegetables? To cool vegetables, all you need is a refrigeration system. So why not just store them in a large refrigerator? The answer to this question is No; the food would deteriorate before it ever goes to the market because it will take a long time to chill large quantities of vegetables in a standard refrigerator. Hence, the vegetables are chilled in a depressurised chamber under post-harvest vacuum cooling. Lowering the pressure inside the chamber allows the air to cool more quickly, enabling the veggies to chill rapidly.Why does lowering the air pressure cause the air to cool more quickly? Because the boiling point of water decreases as air pressure decreases. Heat may be eliminated considerably more quickly in depressurised, dry air.
Vacuum Cooling V/S Traditional Cooling Methods: ⮚ Traditional Cooling: Traditional cooling methods use a mixture of conduction and convection to extract heat from food using air or water. For decades, these techniques have been used but they have numerous disadvantages. ⮚ Employing controlled airflow or water jets to cool a deck of vegetables can take hours. Bacteria continue to multiply during this time, and the cooling fluid (air or water) may get polluted with dangerous microorganisms in the absence of safety measures. ⮚ Traditional cooling also results in inconsistent temperature distribution, with food goods on the borders of containers chilling faster than those in the middle. Moreover, the procedure consumes a lot of energy. ⮚ Vacuum Cooling: Vacuum cooling is based on evaporation: as water evaporates from a product eliminates energy and it cools down. The evaporation process starts once the pressure in the vacuum chamber goes low enough for water to boil. The pressure helps to control desired end temperature. ⮚ Vacuum cooling is faster than traditional cooling. A truckload of veggies that would take several hours to cool with forced air circulation can be refrigerated in minutes with the correct equipment.
⮚ Vacuum cooling is also energy efficient, using only a fraction of the energy required for forced-air cooling. ⮚ The rapid temperature reduction of vacuum cooling also improves safety as it becomes more difficult for the bacteria to reproduce in the given environment.Coldcraft offers a variety of cooling options for post-harvest food. We realise how critical it is for you to keep your freshly picked food cool and extend its shelf life by delivering it to market earlier than your competitors. Using Coldcraft’s vacuum cooling machine will enhance your earnings while preventing wastage. ⮚ Traditional Cooling: Traditional cooling methods use a mixture of conduction and convection to extract heat from food using air or water. For decades, these techniques have been used but they have numerous disadvantages. ⮚ Employing controlled airflow or water jets to cool a deck of vegetables can take hours. Bacteria continue to multiply during this time, and the cooling fluid (air or water) may get polluted with dangerous microorganisms in the absence of safety measures.
⮚ Traditional cooling also results in inconsistent temperature distribution, with food goods on the borders of containers chilling faster than those in the middle. Moreover, the procedure consumes a lot of energy. ⮚ Vacuum Cooling: Vacuum cooling is based on evaporation: as water evaporates from a product eliminates energy and it cools down. The evaporation process starts once the pressure in the vacuum chamber goes low enough for water to boil. The pressure helps to control desired end temperature. ⮚ Vacuum cooling is faster than traditional cooling. A truckload of veggies that would take several hours to cool with forced air circulation can be refrigerated in minutes with the correct equipment. ⮚ Vacuum cooling is also energy efficient, using only a fraction of the energy required for forced-air cooling. ⮚ The rapid temperature reduction of vacuum cooling also improves safety as it becomes more difficult for the bacteria to reproduce in the given environment. Coldcraft offers a variety of cooling options for post-harvest food. We realise how critical it is for you to keep your freshly picked food cool and extend its shelf life by delivering it to market earlier than your competitors. Using Coldcraft’s vacuum cooling machine will enhance your earnings while preventing wastage.
