The ripening of bananas. Interko B.V.

Transcription

1 The ripening of bananas

2 Binair Group Managing Director Refrigeration Technology Acoustair B.V. Noise Control Bolair B.V. Production

3 Contents: Introduction of Interko The banana production chain Describing the process Critical steps in the process (refrigeration and quality) The ripening process Colour development / physiology Technology for cooling and ventilation during ripening Steps in the ripening process Important aspects

4 Ripening systems Examples Comparisons Future developments System design / control Air Circulation Energy consumption Summary

5 The chain from production to consumption 1 Country of origin Growing Harvesting Washing / disinfection Packing (transport / shipment)

6 The chain from production to consumption 2 Transport (overseas) Initiating the cooling process Storage Ventilation Off-loading Refrigerated transport

7 The chain from production to consumption 3 Country of consumption Ripening (including sorting and labeling) Order picking Refrigerated transport and storage with retailers refrigerated Sale to customers Transport to consumer Final ripening on fruit basket

8 Cooling technology and product quality Critical steps 1 Country of origin Timing the harvest Handling Transport Embarkation

9 Cooling technology and product quality Critical steps 2 Transport (overseas) Storage temperature (14 C) Low levels of ethylene (ventilation) Off-loading Refrigerated transport

10 Cooling technology and product quality Critical steps 3 Country of consumption Equalization and ripening Refrigerated transport Storage by the retailer Sale to consumer Transport to consumer Consumption

11 The banana ripening process On the plant / separated from plant Hormone controlled (ethylene ) Conversion (starch to sugar)

12 The banana ripening process From green to yellow (hard-soft / inedible- fully ripe)

13 Temperature dependence of the ripening process: 1 Too high: irregular ripening of the fruit / poor keeping quality (> 18 C) 2 Higher: rapid ripening / difficult to control 3 Lower: slower ripening / possibly slight taste degradation 4 Too low: chilling injury (< 12 C) Dependent on gas composition (O2 / CO2)

14 Cooling and air techniques for banana ripening The ripening process consists of the following steps: Equalization Gassing Stepped or continuous temperature settings Regular ventilation

15 Cooling and air techniques for banana ripening Important aspects of the ripening process: Ripening program Temperature distribution inside the ripening chamber Temperature distribution within the pallets Temperature distribution within box / plastic bag

16 Another important aspects of the ripening process: Energy consumption Dramatic reduction in the need for cooling Point of insertion of ethylene gas (dispersal) Sensor placements for measurements of gas concentration

17 Ripening system Primitive Traditional (standard cold room with openly stacking of boxes) Modern (so-called pressure-ripening)

18 Ripening system Tarp

19 Ripening system Tarp with improved air circulation

20 Ripening system Air bags (vertical air circulation)

21 Ripening system Horizontal air circulation

22 Ripening system Side curtains with reversible airflow

23 Ripening system Lock Sock system

24 Ripening system Lock Sock system

25 Comparing ripening systems There are great variations in the quantities of air used ( m³ / h per ton) The efficiency of the air circulation systems used varies greatly through various types of leakage paths (only 5-20% of the ventilation capacity is actually used to aerate the pallets) Some ripening chambers have relatively high pressure losses due to poor`design of the circulation channels (up to 1/3 of the total static pressure loss)

26 Comparing ripening systems Proper closure of the pallets is influenced by poor stacking of the boxes and similarly poor placement of the pallets in the ripening chamber (Almost) all ripening chambers have moveable parts for closing, that require regular maintenance and labour to operate them

27 The future for bananas ripening There are various challenges for the future: Improved means to avoid leaks in placing pallets and stacking boxes (training / supervision / procedures etc) Improved efficiency of the air circulation technology of the entire installation (energy)

28 The future for bananas ripening Reduced (product) temperature differences Improved control Smooth running refrigeration systems (through a system of secondary water circulation) Better air circulation (reversible fans) Improved cleaning operations by means of better access

29 Summary Banana ripening is a very complex job There are many ripening systems There are still plenty of opportunities to improve the system of ripening