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Most fresh fruits and vegetables (cherries, kiwis, peaches, apricots, plums, cauliflower, fennel, celery, etc.) require rapid cooling after harvest in order to maintain the organoleptic characteristics of the product at a qualitatively high level. Adequate cooling thus delays the inevitable decline in fruit and vegetable quality.
One method for rapid chilling of produce is to use chilled water in direct contact with the produce. This type of process is known as hydrocooling. A hydrocooler therefore produces chilled water that is then brought into contact with the produce to be cooled using a sprinkler system. Columns of chilled water invest the product from top to bottom, subtracting heat from the product. The water heated by the product is then cooled again by the system and recirculated back to the product in a continuous cycle.
