Frozen Storage
Frozen storage is the process used for the maximum length of time food may be in a state of acceptable quality. The exact temperature required for frozen storage is not critical, provided that it is sufficiently low and remains constant for a period of storage. Temperature 5F ( 20.5C) is used for General storage of frozen applications. When products with unstable fats are stored in any quantity, storage temperature drops below -10F (23.3C)to increase their shelf life. Sharp fluctuations of temperature frozen storage chamber may produce alternative thawing and refreezingof some juice in the product. It is, as a rule, increases the size of the ice crystals in the product and, ultimately, leads to the same type of cellular damage, as is the case with slow freezing. Thus, the storage temperature should be maintained constant widi variation of not more than 2F (1.1C).
Correct installation of the product are essential for proper storage of frozen and product quality. The installation should always permit sufficient air circulation around the product.
It is especially important to allow enough air space between the product and the wall closets. This strategy eliminates the possibility of a product, absorbing heat directly from warm walls, allowing good air circulation around the product.
Many of packaging materials do not offer complete protection from dehydration. Thus, the relative humidity in the storage room must be kept at a high level (85 to 90%), especially for long-term storage. This strategy reduces the differential pressure vapor between the moisture in food and air quality in the repository..
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Industrial