Principles of Hydro-cooling

Hydro-cooling works by pumping chilled water into contact with warm produce. The produce can be immersed in the water or a shower or cascade of water can fall over it. It can be in containers or individual pieces. Occasionally the produce can be shipped in the containers in which it was cooled.

The water that is warmed in the removal of heat is then filtered, re-cooled and re-cycled. For cooling the water, hydro-coolers need a refrigeration system. The heat exchange component is an integral part of the hydro-cooling equipment. But the refrigerant compressor and condenser elements may be dedicated to the equipment or incorporated in a larger, multi-purpose refrigeration system.

Many types of produce respond especially well to hydro-cooling. Produce items that have a large volume in relationship to their surface area and non-porous surfaces such as sweet corn, apples, musk melon (cantaloupe), and peaches are suitable for hydro-cooling, benefiting from its excellence in preventing moisture loss during cooling. A product with the size and density of musk melon may require over an hour to cool, depending on the container it is in. Smaller items such as cherries are also well-suited to hydro-cooling, although care must be taken to prevent damage from the force of the falling water. Large quantities of cherries can be cooled in minutes.