Cold Storage Types by Product

Food products have different storage systems. Temperature and humidity rates also vary depending on the type of product. If we want the products to remain as they were on the first day and the least product loss, we must absolutely comply with the storage conditions of the products. For example, potato: It is suitable for storage for a very long time due to potato chemistry. Potatoes and onions are 40 plants. After removing from the soil, they must be saved before storage. Before the potatoes are removed from the warehouse, the rotten and injured ones must be separated, and then the separation of those to be sold with the seed must be between 4 and 10 degrees while the seeds are stored between 2 and 4 degrees,

Carbon dioxide control is just as important as temperature and humidity control in cold stores,

Before the product is placed on the market, the temperature should be increased by 10 degrees daily without removing it from the cold store. Thus, if there is no condensation in the potato, it is prevented.

Storing onions in storages should be dried first as in potatoes and then expected to mature. After the ripening period is over, the onions should be taken into the room and the temperature should be lowered by 1 degree every day and the storage temperature should be gradually brought to the temperature that will protect the Onion. Onions can be stored between 0 degrees and 2 degrees for up to 10 months without waste.

Storage of meat and meat products.

Meat and meat products are easier to process and store than chicken and fish. It is very important to keep the meat fresh without any waste. Therefore, the system and its capacity must be designed correctly.

Meat can be separated from carcasses into pieces of meat, and can be stored for 2 months in a cold store without freezing with vacuum packaging.

Storing fish and seafood in a cold room.

There is a wide variety of fish in the seas of the world. Fishes caught in large quantities by hunting techniques should be protected as quickly as possible. For this, it must be cooled immediately after the cleaning, separation or processing system. The correct temperature is very important in order not to damage the meat. Glazing takes an important place in the processing of fish, which is a perishable food. Fish that have undergone cleaning and separation should be shocked at minus 40 degrees and the core temperature should be reduced to minus 18 degrees. Frozen and gloss crushed fish should be vacuumed in special vacuum bags or wrapped with stretch and placed in storage,

Storing chickens and chicken products in a cold room

Chickens produced in private farms must be chilled and packaged at 2 degrees plus within 2 hours after cutting and cleaning. Products that pass health checks by taking samples are ready for sale. White meat is very sensitive to spoilage than red meat. For this reason, the storage temperature should be kept under control until it reaches our table.

Storing bakery products in a cold room

There are two options for storing bakery products.

The first option is cooking and the products that come out of the oven are pre-cooled, after their heat is converted to ambient temperature, they are packed and stored in -18 rooms by shock.

The second option is to cool the product by delaying the fermentation action of the dough in the products desired as freshly baked throughout the day, so that the action of the dough is slowed down and it remains for a longer time.

Storage of milk and dairy products in a cold room.

After milking, milk should be boiled to a certain temperature and kept quickly. The purpose here is to let the microorganism die, it can be stored for 6 months from 2 to 4 degrees. Products made from milk can be stored for 1 year between 2 and 5 degrees after the production process.

Storing the apple in the cold room.

It is not enough to store some fruits in cold rooms, so specially prepared systems are required. In order to preserve the freshness and taste of the apple from the fruits in the apple, atmosphere controlled Cold Rooms are required. Atmosphere-controlled rooms slow the apple's breathing by increasing the amount of carbon dioxide by minimizing oxygen.

Storage of grapes in a cold room.

The products that will be stored in Cold Rooms for a long time should be taken to the most cooling rooms immediately after harvest and the products with reduced heat should be taken to the room to be stored. Since grapes are different in sugar after harvest, cooling temperatures may differ, room temperature should be kept under control. Grapes can be stored in polyethylene bags at 10 degrees temperature for 3 months without any problem.

Storing citrus in cold room

The harvested citrus fruit should be taken to the room to be cooled and stored in the precooling room. Lemon can be stored in a humidity range of 85% to 90%, 10-12 degrees of grapefruit, 8.10 degrees of oranges, 4 to 6 degrees of atmosphere controlled rooms can be stored for 3 to 9 months.

Storing the pear in the cold room

It has the feature of maintaining breathing like pear and apple. It should be preserved in the same conditions as apple, atmosphere control

Storing bananas in a cold room.

Banana is a delicate fruit grown in the tropical region. Special conditions are required for long-term storage and storage. It must remain in an environment where high air flow temperature, humidity and ethylene control are made. We can say that it is a kind of atmosphere controlled room.

When the banana is green, it is harvested. After washing in special water, it is stored in an environment where 85 to 90% humidity is provided with a temperature ranging from 12 to 15 degrees, and the respiratory rate of bananas is quite high compared to other fruits.

Banana secretes ethylene during breathing, which is very important for the banana ripening. Unless ethylene accumulated in the cold storage is cleaned, we cannot keep the banana for a long time, and ethylene should be cleaned with ethylene cleaner. Banana is not a product suitable for long-term storage. In green, it should be consumed in 1 week during the maturation period of 6 or 7 weeks.

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Cold Storage Types by Product

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