The importance of vegetable cooling |
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Vegetable quality is generally at a peak during harvest and decreases in quality from packing to the final consumer. Processes that effect vegetable quality include respiration, water loss and bacteral contamination, all of which are temperature dependant. The lower the holding temperature, the lower the effect of these three factors,the higher the final product quality and the longer the shelf life. Another important factor is cooling rate. The faster that the vegetables are cooled down to their optimum storage temperature following harvest, the less the changes to the flavour, sweetness and appearance of the product. |
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Which vegetables are suitable for icing | |
The following products will all benefit from icing. Asparagus, Broccoli, Carrots, Cauliflower, Cantaloupes, Coriander, Green onions, Parsley, Sweet corn, Spring onions, Spinach and Watercress. The products below should not be iced. Strawberries, Blueberries, Brambles, Squash and Tomatoes. |
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| Icing methods |  |
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The simplest method of icing vegetables is to introduce an amount of ice into each carton of produce. The right type of ice should be used, or things can become difficult. The ideal ice for this application is chip ice, either macro or midi sized pieces, as this has all the right properties. It is just below 0degC, so it is not too cold and the pieces are fairly thick that will last well during transportation. The melting ice also helps to prevent the product from de-hydrating too much which can result in shrivelling and discolouration, particularly in refrigerated environents. |
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A wide range of machinery | |
Ziegra have a wide range of equipment for vegetable cooling and packing. Ice machines from 350kg to 10,000kg and beyond with or without ice storage. Equipment can be purchased outright, lease purchased over a few years or rented for the season (6 months minimum period).
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