Are you planning to set up your multi-commodity or multi-storage cold storage? At least an acre of Cold storage land requirement you will need.
Cold storage for Fruits and Vegetables:
A cold room allows professionals to store and preserve different types of perishable products. To maintain the quality of foodstuffs such as fruits and vegetables, they must be stored by refrigeration at low temperature from harvest until consumption.
These products are, in fact, very sensitive and it is of great importance that the temperature level is adapted for optimal conservation. The shelf life of fruits and vegetables in particular is not long. The suitable type of cold room is therefore the positive cold room.
The need for positive cold storage:
The passage in cold storage is the last step for food products before they are made available to consumers. Fruits and vegetables are one of these products. The use of a cold room is essential for professionals so that they can maintain the cold chain of their products. Catering establishments, for example, have a duty to maintain the quality of food so that its nutritional and taste qualities are perfectly preserved.
The development of fruits and vegetables is strongly influenced by the temperature level of the cold room. Thus, to optimize their lifespan, the temperature inside a cold room must be adapted.
Generally, the majority of fruits and vegetables can withstand a temperature between 6 and 10 ° C. However, other varieties must be stored at a minimum of 12 ° C, such as the so-called “exotic” fruits which turn brown in contact with the cold. For vegetables such as zucchini, eggplant, or peppers, it is essential to store them at more than 10 ° C.
It should be remembered that some plants naturally produce ethylene. When products sensitive to ethylene are found near these plants, they ripen quickly. It is, therefore, preferable to place them in a cold room so that they are well separated. Products such as passion fruit, melons, avocados, ripe bananas, peaches, papayas, apples, plums, apricots, pears, and mangoes naturally produce ethylene.
In cold storage, they must therefore be stored separately and away from products such as kiwis and unripe bananas, ratatouille vegetables, endives, bun carrots, broccoli, cabbage, salads, and beans which are very sensitive to ethylene. To avoid the transformation of the latter, professionals must properly arrange the food shelving in their cold rooms.
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The components of cold storage:
Cold storage, whether positive or negative, is made up of different parts: insulating panels, floor, ceiling, doors, trunk, refrigeration circuit, etc. Various types of accessories facilitate its use, like control systems, lighting, pallet trucks, industrial trucks, etc.
The refrigeration circuit is the main element that ensures the proper functioning of the cold storage. It is the cold group that is responsible for this. It is made up of various elements: the compressor, the expansion valve, the dehydrator, and the evaporator.
The refrigerant or refrigerant fluid circulates continuously in the circuit formed by these components and absorbs the calories in the enclosure to bring the temperature to the desired level, which ranges from 0 ° C to 13 ° C in a positive cold room. It is intended for the conservation of fruits and vegetables. Each element of the refrigeration circuit plays an important role in the production of cold.
It is recommended that professionals ensure that these components are in good working order to allow the conservation of fruits and vegetables in their cold room. To do this, they can contact specialized suppliers who offer parts such as evaporators, compressors, etc.