CIHM Microfiche (MonograpKis) ICIMH Collection de microfiches (monographies) Canadian Inttitut* for Historical IMicroraproductions / institut Canadian da microraproductions historiquas Technical and Bibliographic Notes / Notes techniques et blbliographiques The Institute has attempted to obtain the best original copy available for filming. Feanjres of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. D D D D D D D D D D Coloured covers / Couverture de couleur Covers damaged / Couverture endomnrmgte Covers restored and/or laminated / Couverture restaurde et/ou peiliculte Cover title missing / Le titre de couverture manque Coloured maps / Cartes gtegraphiques en couleur Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bleue ou noire) Coloured plates and/or illustrations / Planches et/ou illustrations en couleur Bound with other material / Relid avec d'autres dc^uments Only edition available / Seule Mition disponible Tight binding may cause shadows ordistortton along interior margin / La reliure serrte peut causer de I'ombre ou de la distorsion le long de la marge intdrieure. Blank leaves added during restorattons may appear within the text. Whenever possible, these have been omitted from filming / II se peut que certaines pages blanches ajout^es tors d'une restauration apparaissent dans le texte, mats, lorsque cela 6tait possible, ces pages n'ont pas 6X6 filmtes. Additional comments / Commentaires suppl^mentaires: L'Institut a microfilm^ le meilleur exemplaire qu'il lui a 6X6 possible de se procurer. Les details de cet exem- plaire qui sont peut-6tre unkjues du point de vue bibli- ographique, qui peuvent nxxlifier une image reproduite, ou qui peuvent exiger une nrK)difk»tion dans la metho- ds nonnale de fiimage sont indk^ute ci-dessous. I I Cotoured pages/ Pages de couleur I I Pages danfwged / Pages endommag6ei D Pages restored and/or laminated / Pages restaur^es et/ou peilteuldes H Pages discotoured, stained or foxed / Pages dteolortes, tachettes ou pk)u6es I Pages detached / Pages d^tachdes [y Showthrough / Transparence I I Quality of print varies / n D Quality indgale de rimpressk}n Includes supplementary material / Comprend du materiel suppldmentaire Pages wholly or partially obscured by errata slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totalement ou partiellement obscurcies par un feuillet d'errata, une pelure, etc., ont 6t6 filmtes k nouveau de fa^on k obtenir la meilleure image possible. Opposing pages with varying colouration or discolouratk>ns are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des decolorations sont filmtes deux fois afin d'obtenir la meilleure image possible. TMt Ham la filiiMd at tiM raduetlon ratio etMckad batow / Ca documant aat film* au laux da rMuotlon IndlqiM cHlaaaoua. lOx 14x 18x 22x 26x 30x 12x 16x 20x 24x 28x 32x Th« copy filmed h«r« haa b««n raproducad thanks to tha ganaroaity of: Library Affkulturt Canada Tha Imagas appearing hara ara tha bast quality poaaibia conaidaring tha condition and lagibiiity of tha original copy and in kaaping with tha filming contract spacifications. L'axamplaira film4 fut raproduit grAca i la g4n*rositA da: BiUiothiqut Agricultura Canada Laa imagas suivantas ont it* raproduitas avac la plus grand soin. compta tanu da la condition at da la nattati da I'axampiaira filmi. at an conformity avac laa conditions du contrat da filmaga. Original copias in printad papar covars ara filmad beginning with tha front covar and ending on the last page with a printad or illustrated impres- sion, or the back covar when eppropriata. All other original copiaa ara filmed beginning on the first page with a printad or illustrated imprea- sion, and ending on the last page with a printad or illustrated impression. Les exempiairea originaux dont la couvarture an papier est imprimie sont filmte en commandant par la premier plat at en terminant soit par la darniire page qui comporte une empreinte d'impreasion ou d'illustration. soit par la second plat, salon le caa. Toua les autrea exempiairea originaux sont filmis an commandant par la premiere page qui comporte une empreinte d'impreasion ou d'illustration at en terminant par la darniire page qui comporte une telle empreinte. The laat recorded frame on each microfiche shall contain the symbol -^ (meaning "CON- TINUED"), or tha symbol Y (meaning "END"), whichever eppiiea. Un dee symbolea suivants apparattra sur la derniire image de cheque microfiche, selon le cas: ie symbole — »> signifle "A SUIVRE", le symbols ▼ signifle "FIN". Mapa, platea, charta. etc., may be filmed at different reduction ratioa. Those too large to be entirely included in one expoaura are filmed beginning in the upper left hand corner, left to right and top to bottom, aa many frames aa required. The following diagrams iiiuatrata the method: Lea cartes, planchaa, tableaux, etc.. peuvent ttre filmia i dee taux de reduction diffirenta. Lorsqua la document eat trop grand pour Atre reproduK en un aaui cllchA, 11 est film* A partir da Tangle supArieur gauche, de gauche A droite, et de haut an bas, en prenant le nombre d'images nAcessaire. Lea diagrammea auivanta illustrent la mAthoda. 1 2 3 1 2 3 4 5 6 MKSwcory msoiution tut chart (ANSI and ISO TEST CHART No. 2) ^i:^ 4 APPLIED M/^SE I 1653 Eojt Mom SIrnt RocBwler. Htm York U609 US* ('16) OJ-OMO-Phor- (716) 289 - iWt - Fo» DEPARTMENT OF AGRICULTURE DAIRY AND COLD STORAGE COMMISSIONER'S BRANCH OTTAWA - CANADA ]^\ VJ^^^(V/> :.« / '• h THE RATE OF PRECOOLING FRUIT IN DIFFEIffiOT STYLES OF PACKAGES AND AT DIFFERENT TEMPERATURES EDWIN SMITH, B.S.A., AND J. M. GREELMAN, B.S.A. BULLETIN No. 51 DAIRY AND COLD STORAGE SERIES Publiahed by Direction of the Hon. Martin Burreil, Minister of Agriculture, Ottawa. FEBRUARY, 1917 18270—1 LETTER OF TBAHSMITTAI. To the Honourable The Minister of Ajtrioulture. Sir,— I beg to submit for your approval .■ report ,.f «,me investifrntions carried on at the Grimsby PrecoolinR and Experimental Fruit Warehouse to determine tiio rate at which fruit can be cooled in diiTeront style, of paclcage.s and at different temperatures. The information should be useful to fruit growers and others enjrnfi.d in the shipping of fruit. I have the honour to recommend that this report be published as Bulletin Xo. 51 of the Dairj- and Cold Storage Series. I have the honour to be, sir. Your obedient servant. J. A. RI'DDIPK, Dairy and Cold titorage C'ommusioner. Ottawa, Ont., February 3, 1917. 1R270— IJ RATE OF PRECOOLING FRUIT. nrTBODiTcnoir. In MtablishinR precoolitiR p ii.ts, thrre has been iioixl of more itifrirmation concerning the rate of coolinjf in the centres of the different paekiiRes of various kinds of. fruit when oxtmsed to a cooling air of a (jiven temperature. The te.-st.>* discussed herein were made with this end in view. There lias also been need of reliable information rettardinjt Whaviour of summer fruita when piecooled quickly in four or five hours' time, usini; a temperature below freezinft to do the work, as compared with the behaviour of fruit cooled slowly over a iieriod of eighteen or twenty-four hours. In making these tests the given variety and tyjie of package of fruit has com- monly been divided into four lots, one-half of which were stored at 4<)' F., or a refrigerator car temperature, and half at ^2° F. One lot in each tt-mperature was cooled rapidly at a temperature lower than 2.")° ¥., while the other lot was cooled gradually, using a temperature of 40°, for several hours. In rapid precooling the fruit was removed from the low ttmiwraturea as goon as the interior of the package was cooled to a temperature between Sa" and 40° F., so that no freezing took place. In securing the records of the rate of cooling, extension mercurial recording thermometers were used, having the sensitive bulb in the centre of the packages tested. . . In studying these records and applying them to commercial conditions, it is well to consider the fact that they were made with the temperature of the air gurroundiiifr the package constan* or very nearly constant during the entire perio•<> Held 6 days a» ^° F 00 12-7 No inji>ry was apparent from the reoid cooling ar.d although the averages show the rapidly cooled to be superir , no practical difference could be seen in making inspections. rilEMIt^l— NWERT. :i' Low TemparaturM u««tR-e could be seen between ii>tliiwla the two methudn. rilERRIEfl — HOIR. Held 10 days at 32° F., Held 10 days at 40° F. Low Temperatuni used. 17' F. and 20° F. Average I'ercenUKe of Waste. Cooled Rapidly. Cooled Slowly. . .. 0.67 5-41 . . . 1001 12.73 No injury waa to be seen from rapid cooling. RASPBEKRIES. Held 6 days at 32° F. Held 6 days at 40° F. Low Temperatures used, 20° F. Average Percentage of Waste. Cooled Rapidly. Cooled Slowly. 0.0 0.0 2.68 1.90 Averages of wastage favour slow cooluig. The amount of difference, if any, could be seen in the general appearance of the fruit. PLUMS. Held 20 days at 32 ° F., Held 20 days at 40° F., Low Temperatures used, 15° F. and 20" Average Percentage of Waate. Cooled Rapidly. Cooled Slowly. . .. 2-55 1.96 . .. 6.97 r.M No injury was apparent from rapid cooling. PEACHEH. Held 20 days at .32° F. Held 20 days at 40° F. liow Temperatures used, 15° F. and 20° F. Average Percentage of Waate. Cooled .Rapidly. Cooled Slowly. . .. 00 0.84 0-32 1.07 No injury was apparent from rapid cooimg. TOMATOES. Held 20 days at .12° F., Held 20 days at 40° F., Low Temperatures used, 15° p Avei'.ige Percentage of Waste. CooleJ Rapidly. Cooled Slowly. 00 16.88 18.67 1426 Low temperature* are not Mtisfactory with tomatue*. Tei«ti« thuH far with tonia- toc« have not been conclusive in arriring at t)ie best temiieratures for prec()oiiii»r ur storage. Temperature;* slightly below 32° F. may lx> safely u;ieeon proftared from recording thermometer records, the fruit '.leing at different tem|>eraturp« when placed for cooling and being subjected to different air temi>cruture CI a I J3 I 10 11 — "~^ ~^^ t • c 1 1 ' 3 >- {^ J 3 - 1 ? ^ i fe =i- «t <«: n; ■5 • • . - ^ ^ ^ S- i 1^ •- I. _ ^ "t * ^ _ C V * _ ■ 1 // ■ / / f / y 'A / f i A A .' y-^ r* — f/L X .»*• 'Jh rv' 1 J-'-x^^r:.! •0 •4 \ I ^ ■ ■ s -?1 V 1 -l! «Q H,- tv « Ok < S 8 8 oHV?. s 1 2 i; &fe ^ ? (V ^ 0/ . ii — & $ ^ 5 - 8 a 1 * s •0 s I i - f? - "'! 8 - § 1 / f • N 5 1 1 «> 1 / «j r <1 9 / / ^ 1 * 1 // // U « F / 1 1 1 1 1 / 1 t • I \ b • ■ < 1 3 o \ 1 i CONCLUSIONS. Tender fruits tuch as raspberries, cherries, plums and peaches may be precooled in a short time without injury to the fruit using temperatures as low as 16° F., pro- viding the fruit is removed from the low temperature before its temperature reaches the fidesing point. With strawberries, tomatoes, cucumbers and cantaloupes extremely low tempera- tures should be used with caution, although it is safe to use temperatures lower than 62' F., providing cooling is stopped when the temperature of the fruit reaches 38° F. With the exception of the fruits mentioned, there is no danger of injury from low temperattlres unless freezing actually takes place. Freezing will not take place for some time after the temperature of the fruit reaches 32° F. Even when using a cooling temperature of 15° F., the temperature of the fruit will not reach this point for several hours. By using an air temperature of 15° most basket fruits will cool from 75° F. to 40° F. in four hours. By using an air temperature of 33° F. most basket fruits will cool fW>m 75° F. to 40° F. in ten hours. By using an air temperature of 38° most basket fruits will cool from 75° F. to 40° F. in eighteen hours. For the purpose of efficiency, preoooling plants should be designed to do their work rapidly. The warehouse type of plant should be designed to precool fruit from 85° F. to 40° F. in not more than ten hours' time. Fruit being received in the after- noon may thus be shipped the following forenoon, clearing out the rooms for the afternoon's receipt of warm fruit and increasing labour efficiency by using men in the afternoon for receiving. Rapid cooling shortens the time of despatch of the shipment, not only the extra time needed for slow cooling, but often as much as twenty-four hours where long- distance freight trains arc made up but once daily. BULLETINS OF THE DAIRY AND OOLD STORAGE SERIES RELATING TO THE STORAGE AND SHIPMENT OF FRUIT. No. Date. t7 1911 1915 1916 191S 1917 1917 1917 Circular. U 191* Title. Trial Shipments of Peaches, 1910. The Cold Storage of Food Products. The Grimsby PrecooUn? and Experimental Fruit Storage Warehouse. Precoolinir, Shipment and Cold Storage of Tender Fruit. The use of Brine Tank Refrigerator Cars for the shipment of Fruit. The Rate of Precoollng, etc. Methods of Handling Basket Fruits. 191S Cherry Cooling Poealbilities.