Netherlands: New cooling technique extends the shelf life of fresh produce
As a result, the quality of fresh fruit and vegetables will last longer, and there will be less waste in comparison to conventional techniques.
From an economic and sustainable point of view, this is an interesting solution for all stakeholders in the fresh produce supply chain.
Conventional cooling techniques cool products at a temperature of 4° to 7° Celsius (39° to 44° Fahrenheit) through air-cooling. The airflow causes temperature fluctuations that may even result in freezing damage to the delicate product.
Permachill does not work with a central cooling unit, but uses the walls of the room as refrigerants. This makes it possible to cool the products evenly and to keep them cool at a stable temperature. And makes it possible to achieve the optimum temperature, which for most products is just above zero degrees, without the risk of freezing. The product goes into hibernation and thus remains fresh a few days longer.
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Source: Groente & Fruit Bureau.
