Hydrocool

Nevertheless, it is often necessary to hydrocool fresh tomatoes to remove field heat and rapidly reduce respiration of the internal fruit tissue.

The chlorination of the water used to hydrocool strawberries led to a significant reduction in botrytis fruit rot.

Smaller hydrocooling operations may use crushed ice rather than mechanical refrigeration to produce chilled water. Typically, large blocks of ice are transported from an ice plant to the hydrocooler and then crushed and added to the water reservoir of the hydrocooler.