Cold Storage

Cold Storage can be further classified into various norms which are discussed as follows

Cold Storage

Agriculture, Floriculture & Horticulture

Floriculture

Cold storages play an essential role in Agriculture & Floriculture industry with the help of cold room we can control several things like:-

Temperature
Humidity
Air circulation, as well renewal.

Different Fruits and Vegetables have different characteristics requiring varying forms of conservation.

There are many advantages of cold storage in agriculture & Floriculture. Cold storage is very essential to keep fruits, vegetables, flowers and plants in good condition and preserve their properties and benefits, while increasing shelf life.

India is a large producer of fruits and vegetables globally, but suffers from considerable post-harvest losses due to inadequate cold storage facilities. Due to perishable nature of produce, a cold chain system is essential to maintain quality and extend shelf-life, as well as better regulate demand supply over extended period to avoid glut and scarcity situations. In the case of bumper production, in the case of absence of cold storage facilities, farmers are often forced to dispose of produce at throw away prices even below cost of production. Cold storage owners can distribute product over extended period, avoiding periods of glut and increasing supply during periods of scarcity or off season, thereby maximizing returns.

It is important to freeze FMCG (Fast Moving Consumer Goods) quickly after harvesting, as this helps to preserve their freshness and quality. Most items have their own specific parameters and requirements of temperature and atmospherics, and we specialize in planning and designing custom-made matching systems to reduce acquisition and maintenance costs and maximize profits

Meat, Fish, Seafood, Eggs and Poultry

Meat

Meat, fish and seafood are notorious for fast multiplication of bacteria, if not frozen in the least possible time, hence requiring matching systems.

Meats should be immediately cooled
And then frozen quickly in a poultry cold storage warehouse
It prevent bacterial growth
Maintain high quality

During the supply chain process, truckload and railcar-load lots of frozen goods are transported to warehouses for poultry cold storage, where they are stored at temperatures ranging from -30 to +30°C, depending on the type of product and its requirements. It is important to maintain the correct temperature throughout the supply chain to ensure that the product remains fresh and safe to consume

Requirements:-

Packaging,
Cooling of fresh food items
Processing, short-term or long-term warehousing of frozen food
Controlled temperature distribution

We can store seafood like squid, prawn, and many other fish varieties. Meats and poultry need to be immediately cooled at the slaughterhouse and then frozen quickly in cold storage warehouse to prevent bacterial growth and maintain high quality.

Eggs need a storage temperature of about 4°C (usually between 4° and 8° C). We can store the eggs for 3 month in cold storage.

It is important to maintain the correct temperature throughout the supply chain to ensure that the product remains fresh and safe to consume, free from any growth of bacteria and other harmful microorganisms. The requisite temperatures are typically controlled automatically using temperature sensors and monitoring systems, which help to maintain a consistent temperature and ensure that the product remains safe and high-quality for an extended period of time.

Pharmaceuticals

Cold storage for pharmaceuticals refers to the specialized storage of medications and vaccines at low temperatures to maintain their efficacy and potency. This type of storage is necessary for products that are sensitive to temperature changes, such as biologics, insulin, and certain types of vaccines.

The cold storage facilities typically have a temperature range of 2°C to 8°C
They are equipped with sophisticated temperature monitoring systems that ensure the temperature remains stable within the recommended range.
In addition to temperature control, these facilities also incorporate other features such as air filtration, humidity control, and backup power supply systems to ensure the integrity of the products.
To maintain the quality and safety of pharmaceuticals during storage, it is important to follow proper cold chain management protocols, which involve proper handling, packaging, and transportation of the products.
This includes using validated packaging materials, monitoring temperature during transport, and implementing appropriate storage procedures.
Overall, cold storage for pharmaceuticals is a critical aspect of ensuring the safety and efficacy of these products, and requires specialized knowledge, equipment, and protocols to maintain optimal conditions for storage and transportation.

Overall, cold storage for pharmaceuticals is a critical aspect of ensuring the safety and efficacy of these products, and requires specialized knowledge, equipment, and protocols to maintain optimal conditions for storage and transportation.

Blood / Plasma Storage

Blood/Plasma Storage

Cold storage for blood and plasma involves the use of specialized refrigeration equipment to

Necessary to ensure the preservation of the biological integrity of the blood
Plasma, as well as to prevent contamination
Degradation over time

The storage temperature for blood 1°C to 4°C and plasma typically ranges from -36°C to -40°C, with some variations depending on the specific requirements of the particular specimen.

The use of advanced refrigeration technology, such as temperature monitoring and alarm systems, is essential to maintain the desired storage conditions and ensure the safety and quality of the specimens.

Additionally, proper handling and storage procedures, such as careful labeling, segregation of specimens, and routine maintenance and calibration of equipment, are critical to prevent errors and ensure the accuracy and reliability of the stored specimens.

Hotels and Restaurants

Hotels & Restaurant

Hotels & Restaurants industry is very wide and, as it is a public dealing platform, we need to take care of hospitality issues. Mostly big food outlets serve in-house food. And for maintaining quality and preservation in huge quantity, they need cold storages.

We have worked with a large number of diverse customers in hospitality industry, and observed that cold storage is a life savior in aspects of food services.

Cold storage is a critical component of any hotel or restaurant operation.
It allows businesses to safely and hygienically store perishable items, such as food and beverages, to ensure their quality and safety for consumption.
Cold storage equipment comes in various sizes, from small cold rooms to large walk-in coolers and freezers, depending on the needs of the establishment.

When selecting the right cold storage equipment, there are several factors to consider.

Firstly, it is essential to evaluate the size and layout of the kitchen or storage area to determine the appropriate equipment size. This ensures that the equipment fits the designated space and is easily accessible.
Secondly, the amount and type of food and beverages that will be stored must be considered.
Different items may require different storage temperatures, which influences the selection of the appropriate equipment.

Dry Fruits Storage & Pack House

Dry Fruits Storage

Cold storage is a vital component in the process of storing and packaging dry fruits.

It is a specialized facility that is designed to maintain low temperatures to preserve the quality and freshness of dry fruits. The facility is typically equipped with refrigeration systems that are capable of controlling the temperature and humidity levels to meet the specific requirements of the dry fruits.

The cold storage unit should be constructed using materials that are resistant to moisture and corrosion, and the design should allow for easy cleaning and maintenance.
It is important to monitor the temperature and humidity levels regularly to ensure that the storage conditions remain optimal.
In addition to the storage of dry fruits, the facility may also include a pack house for the packaging and distribution of the products.
The pack house should be equipped with appropriate machinery and equipment for sorting, grading, cleaning, and packaging the dry fruits.
To maintain the quality and freshness of the dry fruits, it is essential to follow strict hygiene and sanitation protocols in the cold storage and pack house areas.
This includes regular cleaning and disinfection of the facilities and equipment, as well as ensuring that staffs follows proper food handling and safety practices.

Overall, a well-designed cold storage and pack house facility is essential for the successful storage and distribution of dry fruits, and plays a critical role in ensuring that customers receive high-quality and safe products.

Dairy Industry

Dairy Storage

The dairy industry heavily relies on cold storage facilities to maintain the quality and safety of dairy products.

Cold storage provides a means to preserve dairy products by storing them at low temperatures, preventing spoilage and reducing the growth of harmful bacteria.
These facilities are equipped with specialized cooling systems and monitoring equipment to ensure that temperatures are maintained within a specific range.
Efficient and reliable cold storage is crucial for the success of the dairy industry, and it plays a vital role in ensuring food safety and extending the shelf life of dairy products.

Cold storage facilities in the dairy industry typically consist of large refrigerated rooms or warehouses equipped with specialized cooling systems and monitoring equipment to ensure that temperatures are maintained within a specific range.

These facilities are used to store various dairy products such as milk, butter, cheese, and yogurt, which are typically packaged in airtight containers or sealed bags to prevent contamination.

IQF

IQF (Individual Quick Freezing) cold storage is a type of freezing technology that allows for the rapid freezing of individual food items.

IQF

It involves quickly freezing food items at a very low temperature in order to preserve their quality, texture, and taste.
This method of freezing helps to maintain the original shape, texture, and nutrients of the food item, which is not possible with traditional freezing methods.
IQF cold storage facilities are designed to maintain the optimal freezing conditions for different food items and are equipped with advanced technology to ensure that the temperature and humidity are maintained at the desired levels.
The result is a frozen product that is free of ice crystals and can be stored for an extended period of time without losing its quality..

IQF

Blast freezer

Blast Freezer

Blast freezers are highly specialized cold storage systems used in various industries such as food processing, pharmaceuticals, and chemical production.

These freezers are designed to rapidly lower the temperature of products to sub-zero levels, within a short period of time, ranging from a few hours to minutes.
Blast freezers use a combination of powerful compressors, evaporators, and fans to circulate cold air at high velocity over the products, rapidly removing heat and reducing the product temperature.
This process, known as "flash freezing" helps to maintain the quality, texture, and flavour of the product, while also extending its shelf life.

In addition to their rapid cooling capabilities, blast freezers also offer excellent temperature control, high energy efficiency, and easy-to-use digital controls. They are available in various sizes and configurations, from small table top units to large walk-in chambers, making them suitable for a wide range of applications.

Spiral Freezer

Spiral Freezer

Spiral freezer is a popular type of freezer used in the food industry for various applications such as cooling, fermenting, and freezing food products.

The compact structure of the spiral freezer is one of its advantages, as it takes up less space compared to other types of freezers.
Moreover, the design of the spiral freezer ensures that the frozen products do not fall over during the freezing process, which minimizes the damage to the frozen products.
This feature is particularly important for delicate food products such as pastries and seafood.
Another advantage of the spiral freezer is that it is easy to clean and maintain, as the main parts and outer surfaces are made of stainless steel.
This material is not only durable and long-lasting, but it also meets the hygienic requirements of food machinery.

Overall, the spiral freezer is a reliable and efficient tool for freezing, cooling, and fermenting food products, making it a popular choice for many food processing plants and factories.

Mushroom Chamber

Cold storage is a way to keep mushroom growing chambers fresh for a longer time by putting them in a cold room or container.

Mushroom Chamber

Process:-

Put Mushroom in chamber.
This slows down the growth of bacteria and fungi that can spoil or contaminate the chambers.
By doing this, growers can store the chambers for a longer time without needing to check on them frequently.
This is especially helpful for commercial growers who need to store a lot of mushrooms before selling them.

Overall, cold storage is a great way to make sure there's always a good supply of fresh, high-quality mushrooms available.

In addition to extending the shelf life of mushroom growing chambers, cold storage can also help to preserve the nutritional value and flavor of the mushrooms. Mushrooms are a highly perishable food product that can lose their quality quickly if not properly stored. By using cold storage, growers can maintain the optimal conditions for the mushrooms, ensuring that they retain their taste, texture, and nutrients.

Moreover, cold storage can also provide growers with greater flexibility in managing their production schedules. For instance, if a grower experiences a sudden surge in demand, they can store additional mushroom growing chambers in a refrigerated room and release them to the market as needed. Similarly, if there is a glut of mushrooms in the market, growers can store their produce in cold storage until demand picks up again. This helps to ensure a stable and consistent supply of mushrooms throughout the year, which is critical for maintaining a profitable and sustainable mushroom growing operation.

Mushroom Chamber

Control Atmosphere Chamber & Modified Atmosphere Chamber

Control Atmosphere Chamber (CAC) and Modified Atmosphere Chamber (MAC) are two types of specialized equipment used to help keep food fresh for longer.

CAC is a sealed room where the air and humidity levels can be adjusted to see how different environments affect food.

CA-MA Chamber

For example, how much oxygen fruits and vegetables need to stay fresh.

MAC, on the other hand, changes the air inside food packaging to keep food fresh for longer. It does this by filling the packaging with a mixture of gases, like carbon dioxide and nitrogen, which slows down the growth of bacteria and prevents food from going bad too quickly.

CA-MA Chamber

Both CAC and MAC help keep food fresh, but they work in different ways and are used for different purposes.

Vacuum Freeze Drying and Dehydration

Vacuum freeze drying and dehydration are two distinct methods of food preservation that utilize different mechanisms to remove moisture from food products.

Dehydration

Vacuum freeze drying involves placing the food product in a vacuum chamber and lowering the pressure, which causes the moisture within the food to evaporate and freeze.
The frozen moisture is then removed from the food through sublimation, a process where solid ice turns into water vapor without passing through the liquid state.
The result is a dry and shelf-stable product that retains much of its original colour, flavor, and nutritional value.

Dehydration, on the other hand, involves removing moisture from the food by exposing it to a flow of hot, dry air.

This causes the moisture within the food to evaporate and escape as water vapor, resulting in a dry and preserved product.
Dehydration can be accomplished through a variety of methods, including sun drying, air drying, and oven drying.
However, it can result in some loss of color, flavor, and nutrients, depending on the drying method used.

Overall, vacuum freeze drying is considered a more advanced and expensive method of food preservation, but it produces a higher quality and more shelf-stable product compared to dehydration.

Precooling Cooling Chamber & Ripening Chambers

A precooling chamber is a refrigeration system designed to lower the temperature of produce prior to cold storage or transportation.

Pre-Cooling & Ripening Chamber

The system typically involves the use of high-velocity airflow and evaporative cooling to rapidly remove field heat from freshly harvested fruits and vegetables, reducing respiration rates and extending shelf life.
The precooling process is critical for maintaining the quality and freshness of perishable products, as it helps to slow down the natural degradation processes that occur after harvest.
By reducing the temperature of the produce to the desired storage temperature as quickly and efficiently as possible, precooling can help to prevent moisture loss, decay, and the growth of microorganisms that can cause spoilage.
To achieve optimal precooling, it is important to consider factors such as the type of produce being cooled, the desired storage temperature, and the design and operation of the cooling chamber itself.
Factors such as airflow rate, humidity, and cooling medium can all affect the efficiency and effectiveness of the precooling process, and may need to be adjusted based on the specific requirements of the product in question.
On the other hand, Ripening chambers are specialized facilities designed to control and accelerate the ripening process of fruits and vegetables.
These chambers maintain specific levels of temperature, humidity, and ethylene gas concentration, which promote uniform ripening and enhance the quality, flavor, and appearance of fresh produce.
Operators can adjust environmental factors and introduce ethylene gas to accelerate the ripening process as needed.
Ripening chambers are widely used in the food industry to store and distribute perishable items such as bananas, mangoes, tomatoes, and avocados.

By using ripening chambers, food industry professionals can ensure that customers receive fresh produce in optimal condition, with the desired flavor and texture.

Pre-cooling & Ripening Chamber

1. Climacteric fruits: These are fruits that undergo a rapid and self-regulated increase in respiration rate and ethylene production during the ripening process, which leads to the characteristic "burst" of ripening. This process is driven by a complex interplay of biochemical and physiological changes in the fruit, including changes in gene expression, enzymatic activity, and hormone levels. Climacteric fruits are characterized by a distinct climacteric phase that is marked by an increase in carbon dioxide production, a rise in temperature, and changes in color, texture, and flavor. Examples of climacteric fruits include apples, bananas, avocados, peaches, and tomatoes.

2. Non-climacteric fruits: These are fruits that do not undergo a rapid increase in respiration rate and ethylene production during the ripening process, and thus, do not exhibit a distinct climacteric phase. Non-climacteric fruits typically ripen slowly and gradually over time, through a combination of enzymatic and non-enzymatic processes. The ripening of non-climacteric fruits is influenced by various factors, including temperature, humidity, and exposure to light and air. Examples of non-climacteric fruits include berries, cherries, grapes, citrus fruits, and pineapples.

In summary, climacteric fruits undergo a rapid and self-regulated increase in respiration and ethylene production during the ripening process, while non-climacteric fruits ripen slowly and gradually over time. The ripening behavior of both types of fruits is influenced by a variety of factors, including environmental conditions and intrinsic fruit characteristics.