Ice cooling, the oldest among cooling methods, still is very effective for many crops and packaging methods. Heat is rapidly removed from the produce by direct contact with the melting ice, which is in equilibrium with the melt water at 0 OC. It can be used on a variety of commodities and is particularly effective on dense and palletized packages. When sufficient quantities of ice are used it can continue to protect and insure against cold chain failure. It also provides a high relative humidity environment, reducing moisture loss of the produce.

Block Ice

When local produced block ice is available it can offer a convenient source of cooling capacity. Block ice can also be transported for considerable distances without requiring refrigeration and with little loss from melting.

But for more remote areas, the use of block ice can present supply and storage problems. More efficient chip or flake ice plants provide an alternative in either case. Because of its large volume-to-surface-area ratio, however.

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.

Features of Using Ice

Advantages

●　Minimizes produce dehydration and wilting
●　Downstream protection against cold chain breakdown
●　Simple, reliable, very little equipment (only a crusher is needed)

Disadvantages

●　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

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