Let us help you to make the right design and find the appropriate equipment locally available. Note that some produce might be better off without high relative humidities. Let us consult you on this.
Wet Air Cooling
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Wet Air cooling can be used to cool fruits and vegetables, with a very high relative humidity. Using Wet Air Cooling somewhat dehydration of leavy produce can be recovered. This page describes some types of Wet Air cooling systems. |
| Wet Air cooling is very attractive, when dehydration is
fatal or where shelf-life is important. Using Wet Air cooling you can cool
produce that sometimes even looks more fresh then just after harvesting.
Let us help you to make the right design and find the appropriate equipment locally available. Note that some produce might be better off without high relative humidities. Let us consult you on this. |
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Water is sprayed on top of a porous material, such as shown on the left. This water is cooled by a normal waterchiller and flows from top to bottom by gravity. The porous material allows an airflow through it, which can be upwards or perpendicular to the waterflow. Fans take care of the airflow. The air will have intensive contact with the cooled water and will be cooled and/or moistened. |
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| There are several
systems for Wet Air cooling. To the right you see a facility for larger
capacities. This is efficient when there are several cold rooms to be
served.
Icewater is produced and circulated through the Wet Air coolers in the rooms. This system is suitable in areas, where the electrical power fails from time to time. |
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Smaller systems, like the one on the right, use an
internal watercooler, which easily can be connected to a standard glycol
chiller, such as the one on the left. A pump takes care of the water circulation.
As this system is very simple to install, it is very suitable in areas where contractors are hard to find.
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