Ice Injection or Pressure Icing

Ice injection offers the option of packaging the produce in the field. This one-touch method can greatly enhance quality. The simplest method of injection is to pump the ice through a guide that aligns with the handling openings in each container. Each carton can be quickly iced. The cartons must be of a size such that each one will have an open end when stacked on the pallet.

A more effective device has been in use in California since the early ‘80s. It holds the entire pallet between doors that function as ice channels as well as a clamping device. The palletized product is placed on rails between the doors, then the doors are tightly closed. The ice slurry is pumped to the top and down the channels in the door on each side of the pallet. The channels are blocked at the bottom and the ice is forced into the containers. This system is the most effective way to increase the amount of ice that is fed into each container. Over 90% of the broccoli shipped from California employs this system. It can add about 10 Kg of ice to a carton with a net weight of 10 Kg of products and provides remarkable protection, allowing export shipments requiring up to 20 days transit time with excellent shelf-life still available upon arrival.

Crop Application Examples

Broccoli, Leeks, Green Onions (Scallions), Parsley, Watercress

Considerations in Selection of Ice Methods

Advantages

●　Minimizes produce dehydration and wilting
●　Downstream protection against cold chain breakdown
●　Simple, reliable, very little equipment (only a crusher is needed)
●　Stored ice can provide an important reserve of cooling capacity

Disadvantages

●　Production flows must be balanced carefully against ice generation capacity with storage and
　　handling systems
●　Usually requires more expensive moisture resistant shipping containers
●　Larger container may be required to accommodate the ice
●　water from melting may be a logistics problem at a later stage in delivery

Containers for Icing

Many types and sizes of fresh produce containers can be used successfully with iced produce. Popular types include waxed fiberboard cartons; wooden wire-bound crates, baskets; and a variety of water-resistant materials with perforated plastic liners. Any container that will retain its strength after wetting can be used satisfactorily with ice. Waxed fiberboard cartons are suitable for icing use in icing and shipment.

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