Precautions for the popularization and use of food cold storage-Changzhou yanghu refrigeration equipment co., LTD.

Precautions for the popularization and use of food cold storage

发布时间：

2016-08-31

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. People's high requirements for 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 way to achieve the best storage of food is food cold storage, which It has also gradually popularized the development of food cold storage. Food cold storage mainly stores: meat food, tea, edible fungi, dairy products, agricultural products, fruits, vegetables, aquatic products, cold drinks and ice cream, etc. Food refrigerators can be divided into three categories according to their nature of use.

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

Food refrigerators can be divided into three categories according to their nature of use.

1. Production-type cold storage: It is mainly built in the production area where the supply of goods is relatively concentrated, and is used as the freezing workshop of fish, poultry, eggs, fish and shrimp, fruit and vegetable processing plants. The food is frozen, processed and stored for a short period of time, and then shipped to other sales areas. The characteristics of this type of cold storage are that it has a large capacity for freezing and processing, and has a certain storage capacity. The scale of construction should be determined according to the supply situation and the plan of commodity transfer.

2. Distributive cold storage: Most of these cold storages are built in large and medium cities, water and land transportation hubs and industrial and mining areas with a large population. They are used for market supply needs, completion of export plans and long-term storage and transportation. The main feature is that it requires a small amount of freezing and a large amount of refrigeration, and the storage of various foods should be considered. Dongyuejin Chiller Factory reminds you that due to the large amount of refrigeration, the incoming and outgoing goods are relatively concentrated, and the zero in and the whole out, so it requires smooth transportation in the warehouse and fast throughput.

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. It is characterized by small storage capacity and short storage period, and the storage temperature varies with the requirements of use.

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

1. Pre-cooling. Pre-cooling is a method of pre-cooling food before long-distance transportation or refrigeration, and 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 prolong the shelf life. Pre-cooling is usually carried out in the cold room and the pre-cooling room. Commonly used pre-cooling methods are 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 storage period. The temperature in the refrigerator cannot be constant at a certain temperature value, and the refrigerator temperature will fluctuate within a certain range due to factors such as the performance of the refrigerator, the size of the storage capacity, and the temperature difference between inside and outside. Generally speaking, food should be stored at a lower temperature and the smaller the range of variation, the better. This is conducive to food preservation, to prevent 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 storage are affected by many factors, such as the difference between the temperature of the food at the time of storage and the temperature of 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. The storage should be stacked reasonably when entering the storage, and the storage temperature should be adjusted according to the actual situation; the gradual heating method should be adopted before leaving the storage, so as to avoid condensation on the surface of the food due to the large temperature difference between the inside and outside.

4. Humidity control. Because the evaporator absorbs a lot of heat, frost is often deposited on it, and the frost is continuously melted and flowed away, so that the humidity in the warehouse is often lower than the humidity requirement for food storage. The humidity in the cold storage can be adjusted by increasing the area of the evaporator, reducing the frost, installing spray equipment or an automatic humidifier. In addition, when the relative humidity in the warehouse increases due to the frequent entry and exit of goods, a moisture absorber can be installed to absorb moisture, and the management of cold storage can be strengthened to strictly control the frequent entry and exit of goods and personnel.