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Frozen storage needs to be 0

Technical information Food refrigeration and freezing Refrigerated Storage

Store In The Refrigerator

Store in the refrigerator describes the length of the meal pass, and handling characteristics required. It is divided into three categories, short-term storage, storage Anil frozen storage. In the short - and long-term storage processes, the food product is cooled and stored at a temperature above Freezing point. For short-term storage, as a rule, is connected with the retail trade, where rapid turnover of the product is expected. Short term storage periods are determined by the foods that are preserved and range from one day to two weeks. Length of long storage periods is dependent on the type of product stored together with its condition when it arrived in the store. Shorter long storage periods of seven to 10 days for sensitive products such as ripe tomatoes, melons and broccoli, during a long period of time may last from six to eight months for more hardy products such as onions and smoked meats. Long-term storage processes that usually are run wholesalers and commercial warehouses prior to delivery in the areas of sales.

When perishable foods should be stored for a long time, they should be placed in frozen storage.

Frozen storage processes of quick-freeze food and store it at a temperature from 0 10 F (18 to 23C). Some products damaged by ice crystals that form in the freezing process and, therefore, cannot use this preservation process. Some other method of saving (preservation) should be used in these products shall be stored for a long time.

Recommended methods of storage of food products developed simultaneously with the evolution of the refrigeration industry. Short-and long-term storage technology is studied members of the technical Committee of the American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. (ASHRAE). This is a professional organization dedicated to the advancement of the refrigeration of the profession and its related industries. ASHRAE publishes a book with the condition, ASHRAERefrigerating that describes the physical and thermal properties of many food products and their proper handling and environmental requirements for optimal storage. Thirteen chapters were written by fully describe the specific storage requirements for meat, poultry, fish, dairy products, eggs, fruit, vegetables, drinks, bakery, sweets and processed foods. This valuable resource should be consulted whenever specific information about food storage, or any other aspect of the cooling system practice, applications or hardware.

 
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