The low temperature storage of food

erkar — Fri, 06 Jul 2018 08:14:25 +0000

Today, the increase in demand for fresh and naturally consumed foods has increased the importance
of cold storage among food preservation methods. During cold storage, chemical reactions and
enzymatic activities in food are delayed, the growth rates of microorganisms and activities are
slowed down, so the duration of foods is longer.
The temperature ranges required for freshly frozen foods in cold storage ranges from -1 ° C to + 10 °
C. Factors that affect food safety and quality during cold storage of food include:
• Ambient temperature
• Characteristics of food
• Environmental relative humidity
• Composition of ambient atmosphere
• Operations applied to the product before storage
• Duration

During frozen storage (-18 ° C and below), important microbial activities are completely stopped in
terms of food safety, and microorganism numbers are decreasing. Freezer has a lethal effect on
parasites. Among the processed products, frozen products are the closest to their taste. According to
a study done, energy consumption per ton of frozen products is lower than canned food.
The following methods for freezing the foods are selected depending on the type of product, quality,
and the speed of freezing. Also, the choice and location of the shock evaporators equipped with fans
providing high pressure and high outflow air is also important in terms of freezing operation.
In a well-designed shock-freezer, the air velocity over the product must be the same throughout the
tunnel. This ensures that all products are frozen equally.
Controlled Atmospheric Storage
The oxygen level of the ambient atmosphere is drawn from 5% to 0,1% in 21% of specially designed
fully sealed leaktight storage, as well as providing all necessary conditions for cooling, as well as
protection of the quality as possible during cold storage of fruit vegetables; carbon dioxide level is
increased to 1% to 5% levels. The remainder is complemented by nitrogen (N2). Controlled
atmospheric storage increases storage time by 50% to 100%, depending on the product, compared to
cold storage.

Considerations in Cold Storage

erkar — Fri, 06 Jul 2018 08:11:04 +0000

1. Principle in cold storage; to ensure that the necessary conditions are met in order to allow
the fruit and vegetables to perform at the lowest possible level without strictly stopping their
metabolism activities.
2. Appropriate conditions are achieved by setting the temperature and relative humidity.
3. Optimum temperature; does not carry the product to the freezing point, minimizing the
respiration.
4. The most suitable humidity is; Which do not lead to loss of water in the product, an amount
of reduction in distortion product Configure causing wrinkling and internal dark.
5. It is very important to determine the correct temperature in the warehouse and use it in
terms of the life of the product.
6. For example, increasing the temperature by 1 ° C in apple storage leads to a 13% loss in
storage life.
7. The rate of immediate respiration of the harvested fruit must be slowed down, so it should
be chilled.
8. Storage time of 1 day at 25 ° C reduces storage life by 6-20 days.
9. Products; according to the technique must be stored under conditions that do not affect the
natural structure.
10. Frozen products should be stored at temperatures below -18 ° C.
11. In cold storage, the product should be stored at 1-2 ° C above freezing temperature.
12. Because each product has its own unique temperature and humidity value, placing more
than one product in the same warehouse can cause some products to not be stored in
desired conditions and lead to product losses.
13. Too much humidity can lead to deterioration in a repository and products of the
condensation of water.

ERKARICS

The low temperature storage of food

Considerations in Cold Storage