I often get calls from customers saying that I want to build a cold storage, but I don't know what kind of cold storage I want to build for my products. Especially for products that need to be refrigerated at low temperatures, refrigerated or frozen? We usually call fresh-keeping storage, cold storage, and cold storage cold storage, but there is still a big difference between the two.
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In the industry, according to the different products, we usually divide cold storage into the following categories:
First, the fresh-keeping warehouse
The temperature of the fresh-keeping warehouse is generally 0 °C ~ 5 °C, mainly used for preservation, that is, to maintain the original quality and freshness of agricultural products for a long time, try not to die, and the cells are dormant in the process of refrigeration, reducing nutrient loss and maintaining fresh quality. This is commonly used for fruits and vegetables. The current fruit and vegetable industry, concentrated cultivation, in the process of transportation, sales, etc., inevitably uses cold storage to maintain the nutrition that fruits and vegetables should have.
Second, cold storage
The temperature of the cold room is generally -15 °C ~ -18 °C. In general, food is gradually put into the refrigerator from time to time. After a period of time, the temperature of the cold room reaches -18 ° C, and the pickup is irregular. There are no specific requirements for this period of time. This is a typical cold room. For example, meat and aquatic products are stored at high temperatures to keep the interior from deteriorating. In addition, during the sale process, it should be taken out and stored from time to time. In general, the cold rooms of large supermarkets are cold rooms.
Third, freezer storage
The temperature of frozen low-temperature warehouse is generally -22~-25. It uses various refrigeration equipment, that is, artificial refrigeration, to maintain a certain indoor low temperature. Many food items such as ice cream and seafood need to be stored at a warehouse temperature of -25°C to avoid spoilage. If the ice cream is stored at less than -25 ° C, its aroma will disappear; The freshness and taste of seafood are almost the same. The characteristics of low-temperature warehouses are: from time to time, food is gradually put into the cold storage. After some time, the temperature of the cold storage reaches -25 ° C. During this period, there are no special cold storage design processes and technical requirements. There are strict requirements for the temperature of the cold storage. Between -22°C ~ -25°C, this is a typical low-temperature warehouse. Compared with fresh-keeping warehouses, the mechanism of action of frozen warehouses is very different. Too low a temperature will cause the cell tissue death of meat, seafood and other foods, and the freshness will be greatly affected. Therefore, the lower the storage temperature of fruits, vegetables and meat, the better.