Conditions For Mixed Food Storage
Although shows that maintaining optimal storage conditions, it would seem, requires separate premises for most products, the strategy, as a rule, is not economically viable. Therefore, except in cases when large quantities are involved, practical considerations often demand that the various products will be placed in a common cold storage. Differences in the requirements for the storage of various products requires a compromise when determining the conditions of operation, which will be maintained in the storage area. As a rule, slightly higher than the optimal storage temperature are used in these applications mixed storage. This approach minimizes the likelihood of damage to the more " sensitive " goods. Although die above storage temperature will shorten die shelf-life of some products, this is usually not a serious problem for shorter period of storage applications.
Another problem with the mixed storage, smell and taste transmission. Some foods emit odors that are absorbed by other products stored in the same area.
Caution to prevent these products from being stored together, even for short periods of time. For example, dairy products, and also some fruit, eggs, and nuts are very sensitive to absorb odors and flavors from other foods that are in mixed storage. On the contrary, potatoes and onions, are able to provide with the smells that give out the taste of other ingredients. Therefore, these foods should never be stored together in the same refrigerated space.
The best temperature and odor absorption in mind, supermarkets and other short-term retail establishments use individual devices for storage and demonstration of various types of food products. For example, meat, fish and poultry, as a rule, are stored at a temperature between 26 and 32F(0 -3 andC) and are separated from each other to prevent the smell of the transfer of Products and dairy products are stored in other devices operating widiin temperature range from 35 to 40F (1.7 to 4.4C). Frozen products are displayed at temperatures between 13 and 5F (-24 to 20.5C), while ice cream is stored at a temperature of -24 and-12F (-32 C to -24C). Likewise, the majority of large wholesale and commercial warehouses have a number of separate warehouse premises, available for long-term storage. General practice in these applications on different groups of goods that require approximately the same storage conditions in shared memory. Those products, which absorb odors are stored in different warehouses, than those that emit smells...
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Food refrigeration and freezing