Popularization of food cold storage and precautions for use

Popularization of food cold storage and precautions for use

With the development of science and technology, people's living standards are improving day by day, and more and more types of food are used. It can be described as a dazzling array of items. People’s high requirements for the quality of life also gradually affect the choice of food: shelf life, storage conditions, food taste, etc. Different types of food have different storage methods, and the best way to store food is food cold storage. Also gradually popularized the development of food cold storage.

　　 Food cold storage mainly stores: meat food, tea, edible fungus, dairy products, agricultural products, fruits, vegetables, aquatic products, cold drink ice cream, etc.

　　 Food cold storage can be divided into three categories according to the nature of use.

　　1. Production-type cold storage: It is mainly built in production areas with relatively concentrated sources, and used as a freezing workshop for fish, poultry, eggs, fish and shrimp, and fruit and vegetable processing plants. The food is frozen and processed here and stored for a short period of time and transported to other sales areas, zero in and out, and transportation must be convenient. This kind of cold storage is characterized by a large freezing processing capacity and a certain storage capacity. The scale of construction should be determined according to the supply of goods and the commodity transfer plan.

　　2. Distribution cold storage: Most of these cold storages are built in large and medium-sized cities, water and land transportation hubs, and industrial and mining areas with large populations. They are used for market supply needs, completion of export plans, and long-term storage for transit and transportation. The main feature is that the amount of freezing required is small, and the amount of refrigeration is large, and the storage of a variety of foods must be considered. Dongyuejin Chiller Factory reminds you that due to the large amount of refrigeration, the import and export are relatively concentrated, with zero in and out, so the transportation in the warehouse is required to be smooth and rapid.

　　3. Retail cold storage: It is more common in large, medium and small non-staple food stores in various cities, and is only used for temporary storage of retail food. Its characteristics are small storage capacity, short storage period, and storage temperature varies with different usage requirements.

　　In the process of using food cold storage, we should pay attention to:

　　 1. Pre-cooling. Pre-cooling is a pre-cooling method for food before long-distance transportation or refrigeration. Its requirement is to quickly reduce the food to be stored to a specified temperature. It is an important measure to maintain the quality of the food being transported and extend the storage life. Pre-cooling is usually carried out in cold storage and pre-cooling room. Commonly used pre-cooling methods include natural air cooling, ventilation cooling, vacuum cooling and cold water cooling. The pre-cooled food should be quickly stored in a low temperature environment.

　　2. The allowable temperature range and shelf life. The temperature in the cold storage is not likely to be constant at a certain temperature value, and the storage temperature will fluctuate within a certain range due to factors such as the performance of the refrigerator, the size of the storage and the temperature difference between inside and outside. Generally speaking, the storage temperature of food is lower, and the smaller the range, the better. This is conducive to food preservation, preventing loss and low temperature physiological diseases.

　　 3. Temperature control. Different foods have different optimum refrigeration temperatures. The temperature of the cold storage and the temperature of the food after entering the storage are affected by many factors, such as the difference between the temperature of the food and the storage temperature when entering the storage, the efficiency and storage capacity of the refrigerator, and the air flow in the storage.

　　 General conditions, stacking methods, food varieties and maturity, etc. Stacking should be reasonable when entering the storage, and the storage temperature should be adjusted according to the actual situation; a stepwise heating method should be adopted before leaving the storage to avoid condensation on the surface of the food due to the large temperature difference between inside and outside.

　　 4. Humidity control. The cold storage often absorbs a large amount of heat from the evaporator and continuously attaches frost on it, and continuously melts the frost away, resulting in the humidity in the storage being often lower than the humidity requirement for food storage. You can increase the area of the evaporator, reduce frosting, and install spray equipment or automatic humidifiers to adjust the humidity in the cold storage. In addition, when the relative humidity in the warehouse increases due to frequent entry and exit of goods, a moisture absorber can be installed to absorb moisture, and cold storage management can be strengthened to strictly control the frequent entry and exit of goods and personnel.