Cold Storage Applications

How should a cold storage design be?

While designing a cold room, it is necessary to pay attention to some applications.

What are the cold storage applications and how should our warehouse be?

We list the information about it in order.

Cold Storage Applications

The following practices should be adopted in a cold store:

(1) Temperature control

(2) Relative humidity control

(3) Condensation of water vapor

(4) Sanitation

(5) Air movement

(6) Stacking and material handling

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Food Refrigeration and Cold Storage

1. Temperature control

managing temperatures is particularly important

contains the highly controlled enzymatic processes in which they are stored

by ambient temperature, the rate of chemical change in fruits,

It usually doubles for every 10°C increase in room temperature that occurs during storage.

As the fruits begin to mature, excessive color formation, development of storage, bad tastes,

and other diseases occur. Different injuries (chill injuries) if the fruit is extremely cold

Chill injuries that can occur include discoloration, improper maturation, tissue change.

There is an optimum storage temperature for each product that needs to be stored.

2. Relative humidity control Humidity control of air product is important in both short-term and long-term storage. Relating to

to prevent product deterioration due to microorganisms

The relative humidity of the air must be maintained. Dry air may cause weight loss in products.

may affect the appearance, very humid air (relative

air with high humidity) causes the reproduction of microorganisms and various fungal diseases. Relative

the humidity should be high enough to prevent excessive moisture loss from the product. General

should be kept

85-90%, around 90-95% in green vegetables and around 85-90% in other vegetables Values higher than these values

will incarnate decay, and lower than these values will cause weight loss.

3. Water vapor

is one of the main problems in

where the relative humidity is high and the temperature difference between the air and the product is high

. This condensation, which causes microorganism growth in food products, should be minimized. Necessary steps should be taken to evaporate it.

damp right away

4. Sanitation

Certain foods, such as fish and citrus

imparts odor that can be easily absorbed by other products such as meat products and dairy products. Therefore, different foodstuffs

should be stored separately, if stored repeatedly

environment must be thoroughly cleaned and deodorized.

unwanted odors caused by insulation material and wood preservatives.

The entry of rodents into food products should also be prevented.

Food Refrigeration and Cold Storage

5. Air movement

It is very important to provide good air circulation.

Adequate air distribution system is required to maintain a uniform temperature around the product

Ventilation throughout the cold store should be kept to a minimum

To maintain optimum temperatures and relative humidity

6. Stacking and material handling

Stacking is one of the important factors in any kind of storage and transportation. Especially

cartons of food products, trays,

wood, file laurel etc. affected by packaging. fruit in cold storage

The stacking density of vegetables and vegetables in boxes is 200-300 kg/m3 depending on the product.

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Cold Storage Applications

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