Precooling refers to the rapid removal of field heat from freshly harvested fruits and vegetables, olives prior to shipping, storage or processing.

Reasons for Precooling

Precooling is a very important step in the post-harvest stage of the perishable-produce industry to reduce the loss in quality of produce once it’s been picked. and increase the shelf-life of fresh produce. Higher quality and longer shelf-life means more profits to produce growers.

Another benefit to precooling is the limiting of microorganism growth. Colder temperatures inhibit growth of both existing and new microbes.

Studies show the importance of precooling. For storage and long distance transportation of produce, the question isn’t if you should precool, it’s how you should precool.

Precooling can be achieved by Forced-air evaporative cooling - Evaporation not only lowers the air temperature surrounding the produce, it also increases the moisture content of the air. This helps to prevent the drying out of the produce, and therefore extends its shelf life. It is economical and can store the fruits and vegetables for 3 to 5 days without any significant loss

The Evaporative pre cooling design depends on the materials available and the users requirements.

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