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Use of evaporative cooling for the packaging of export grapes.

Die Gebruik van Verdampingsverkoeling vir die Verpakking van Uitvoer Druiwe.

Author(s) : CLAASSEN N.

Type of article: Article

Summary

The general concept in handling harvested grapes for the export market is to start the cold chain as soon as possible after harvesting. The final objective is to have the grapes at between 1 and 2 °C in the shortest time possible. The limiting temperature in the cold chain is in the packing room where people are seated for long hours during the packing process, and for human comfort an environmental temperature around 22 °C is required. Berry temperatures at harvesting can be as high as 36 °C during a hot summer day and after exposure to the first cooling stage, should be kept above the packaging room dew point or else condensation will occur on berries during the packing process. This dew point temperature in the packaging room would vary for the different regions in South Africa during a typical harvesting day and at a packaging room temperature of 23 °C DB / 70% RH (which is about the most practical temperature), the corresponding dew point temperature is 17.5 °C. Cooling the berries to below 17.5 °C in the pre-cooling store would result in condensation on the berries. Thus, there are the two temperature limits. Packaging room for people comfort 22 °C; pre-cooling room to prevent condensation on the berries in the packaging room 17.5 °C.

Details

  • Original title: Die Gebruik van Verdampingsverkoeling vir die Verpakking van Uitvoer Druiwe.
  • Record ID : 2004-1813
  • Languages: Afrikaans
  • Source: RACA Journal - vol. 19 - n. 8
  • Publication date: 2003/10
  • Document available for consultation in the library of the IIR headquarters only.

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