SUPERMARKET REFRIGERATION
with a span of 5.4ºC in the Aircell model. Relative humidity was measured at 9% higher in the cabinet with Aircell.
A salad bag and bowl were taken from the cabinets at the end of each day of the trials and transported, in a refrigerated container, to a local independent microbiology laboratory for measurement of the yeasts, moulds and total viable counts (TVC) for bacterial growth. On each day of the tests, the TVC were consistently higher in the baby leaf salad bags displayed in cabinet B. The highest TVC in cabinet A was 5.0 x 107
gram (cfu/g) compared with 2.8 x 108
colony forming units per cfu/g in
cabinet B. By day five the total yeast on the salad displayed in the conventional cabinet was 2.8 x 105
cfu/g compared with 4.0 x 103 cfu/g cabinet
with Aircell, indicating that bacterial proliferation was greater in the conventional cabinet. Similarly, the TVC for bacterial growth in the house salad bowls were consistently higher in cabinet B. By day five the total yeast on the salad displayed in cabinet B was significantly higher: 2.8 x 105
cfu/g and 4.0 x 103 cfu/g respectively,
demonstrating more rapid bacterial proliferation in the conventional cabinet. In addition to the laboratory assessments, David Vagg of Assured
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Quality Solutions conducted organoleptic (taste, sight, smell and touch) tests to assess the quality of the salads. He found that there was a significant difference in the quality of packs of baby salad on the fifth day of the trials. There was a higher degree of product degradation in the salad pack, including wilting and shrivelling in the lettuce and spinach displayed in cabinet B. He also found that the produce in the house salad bowls held in cabinet B, after five days, was very wet and lacked body. By comparison salad bowl produce held in cabinet A (Aircell) showed only slight leaf damage.
By day seven of the trials, there was cellular breakdown of the red Batavia lettuce from the baby leaf pack and red tinging of water on the packs displayed in cabinet B, neither of which occurred in cabinet A.
The majority of the baby leaf salad displayed in cabinet B scored below 25% in the sensory assessment, compared with a score of above 60% in the Aircell cabinet A. The house salad bowls displayed in cabinet A generally had more volume and less leaf damage.
The overall sensory quality score of house salad bowls was rated at 68% in the cabinet A and 44% in cabinet B.
At the end of the trials, Mr Vagg commented: “The tighter temperature control demonstrated by the Aircell cabinet offers up a number of opportunities for the retailer. There is real potential for longer shelf life and a reduction in customer complaints associated with poor quality, deteriorating products. The current focus on limiting single use plastic packaging is likely to shorten shelf life and increase food waste. Aircell, with its tighter temperature bandwidth, has the potential to mitigate the impact of reduced packaging on product quality.” From the results of these trials, we have concluded that there is a direct correlation between narrow bandwidth, within the appropriate temperature range, increased relative humidity and improved product quality over extended periods. We believe that there is potential for longer product shelf life, which could significantly reduce food waste in the retail sector. Aircell multiple air curtain technology significantly reduces cabinet cold air spillage, which not only helps ensure narrower temperature bandwidths, but also creates benefits in terms reduced energy consumption, the tempering of cold aisle syndrome and an improved shopping experience for the customer.
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