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Long-term cold room storage for foodstuffs

Long-term cold room storage for foodstuffs
3 February 2023erkaryonetimEngineering information

Long-term cold room storage for foodstuffs

Type-Description of Foodstuff Storage temperature (°C) Room Humidity R.R.  (%) Approximate Retention Time (*) The amount of water in it is % Net. Freezing Nokt. (°C) Warming Temperature Kcal/Kg. (°C) Freezing Temperature Kcal/Kg Pre-Cooling for Rooms
Before Freezing After Freezing Cool-down Time Hours Install Kats. (**)
Raspberry-Fresh 0 (-) 90-95 2-3 G 84 -0.5 0.87 0.45 67.8 — —
Pear-Winter-Hard -1.5/-0.5 90-95 2-7 H 83 -1.6 0.87 0.45 66.5 24 1.25
Pear-Normal-Green 0 90-95 1-2 H 74 -1 0.79 0.42 59.4 24 1.25
Pineapple-Ripe-Fresh +7 85-90 2-4 H 85 -1 0.88 0.46 68.3 3 1.50
Quince 0 (-) 90 2-3 A 85 -2 0.88 0.46 68.1 24 1.50
Honey ≤ +10 — 1 S (+) 18 — 0.34 0.26 13.6 — —
Fish-fresh -1/+2 90-95 5-15 G 60-80 -2.2 0.7-0.9 — 50/63.8 — —
Fish-Frozen -23/-29 90-95 6-12 A 62-85 — — 0.38/0.45 50/68.3 — —
Fish-Brine (Salty) +4/+10 90-95 10-12 A — — 0.76 0.41 56 — —
Pumpkin +10/+13 70-75 2-3 A 91 -1 0.93 0.48 72.8 18 1.43
Okra-Fresh +7/+10 90-95 7-10 G 90 -2 0.92 0.47 72 18 1.43
Pea-Green 0 95 1-3 H 74 -0.6 0.80 0.42 59.2 20 1.50
Beer-Barrel +2/+4 — 3-8 H 90 -2 0.92 0.47 72.1 — —
Beer-Bottle/Cans +2/+4 ≤ 65 3-6 A 90 — — — — — —
Blackberry Grape 0 (-) 95 3G 85 -1 0.88 0.46 68.0 20 1.50
Brussels Sprouts 0 90-95 3-5 H 85 -1 0.88 0.46 68.3 24 1.25
Liver-Fresh 0/+1 90 1-5 G 70 -1.7 0.76 — 56.0 18 1.43
Liver-Frozen -12/-18 90-95 2-4 A 70 -1.7 — 0.41 56 — —
Chocolate-Types -18/+1 40 6-12 A 1 — 0.21 0.20 0.8 — —
Strawberry-Fresh 0 (-) 90-95 5-7 G 90 -0.8 0.92 0.47 72.1 — —
Tomato-Green +13/+21 85-90 1-3 H 93 -0.6 0.95 0.48 74.5 34 1.00
Tomato-Fried +7/+10 85-90 4-7 G 94 -0.5 0.95 0.48 75.2 34 1.00
Ice cream -25/-29 — 3-20 A 63 -5.6 0.71 0.39 50.4 8 1.33
Millet-Unexploded 0/+4 85 4-6 H 10 — 0.28 0.23 8.1 — —
Apple-Golden -1/+4 90 3-8 A 84 -1.1 0.88 0.45 67.2 24 1.50
Bread-Packed -18 — 3-13 H 32-27 — 0.48 0.31 25.6/29/6 — —
Artichoke 0 (-) 90-95 1-2 H 84 -1.6 0.87 0.45 67.2 18 1.43
Plum 0 (-) 90-95 3-4 H 86 -0.8 0.89 0.46 68.9 20 1.50
Meat-Cattle-Fresh 0/+1 88-92 1-6 H 62/77 -2 0.7/0.8 — 49.6/61.6 18-24 1.50
Meat-Cattle-Frozen -18/-23 90-95 9-12 A — — — 0.39/0.43 49.6/61.6 — —
Meat-Cattle-Frozen -12 90-95 4-10 A — — — 0.39/0.43 49.6/61.6 — —
Meat-Lamb-Fresh 0/+1 85-90 5-12 G 60-70 -2 0.68/0.76 — 48/56 5 1.33
Meat-Lamb-Frozen -18/-23 90-95 8-10 A — — — 0.38/0.41 48/56 — —
Meat-Lamb-Frozen -12 90-95 3-6 A — — — 0.38/0.41 48/56 — —
Meat-Pig-Fresh 0/+1 85-90 3-7 G 32-44 -2 0.46/0.55 — 25.8/35.3 14-18 1.50
Meat-Pig-Frozen -18/-23 90-95 4-6 A — — — 0.30/0.33 — — —
Meat-Veal-Fresh 0/+1 90-95 5-10 G 64-70 -2 0-71/0.76 0.39/0.41 51.5/56 6 1.33
Grapefruit +10/+16 85-90 4-6 H 89 -1.1 0.92 0.47 71.3 22 1.43
Carrot-Packaged 0 98-100 4-6 H 88 -1.4 0.91 0.46 70.5 24 1.25
Chicory 0 95 2-3 H 93 0 (-) 0.95 0.48 74.5 18 1.43
Coconut 0/+2 80-85 1-2 A 47 -1 0.58 0.34 37.6 — —
Date palm 0 65-75 6-12 A 20 -16 0.36 0.26 16.2 — —
Spinach 0 95 10-14 G 93 0 (-) 0.95 0.48 74.5 18 1.43
Fig-Dry 0/+4 50-60 9-12 A 23 — 0.39 0.27 18.4 — —
Fig-Fresh 0 (-) 85-90 7-10 G 78 -2.5 0.83 0.44 62.5 — —
Lobster +5/+10 In sea water Long 79 -2.2 0.84 0.44 63.2 — —
Japanese Fig -1 90 3-4 A 78 -2.2 0.84 0.43 62.7 — —
Shellfish-Fresh +0.5 95-100 5-8 G 80-87 -2.5 0.84/0.90 — 64-70 — —
Shellfish-Frozen -18/-29 90-95 3-8 A — — — 0.44/0.46 64-70 — —
Black cabbage 0 90-95 1-2 H 87 0.5 0.89 0.46 69.5 18 1.43
Prawn -1/+1 95-100 12-14 G 76 -2.2 0.81 0.43 60.8 — —
Watermelon +4/+10 80-90 2-3 H 93 -0.4 0.95 0.48 74.5 24 1.10
Pumpkin 0/+4.5 85-95 5-14 G 94 -0.5 0.96 0.48 75.3 18 1.43
Apricot-Zardali 0 90 1-2 H 85 -1.1 0.88 0.46 68 20 1.50
Cauliflower 0 95 2-4 H 92 -1 0.94 0.48 73.7 24 1.25
Melon +7/+10 90-95 3-4 H 93 -1 0.95 0.48 74.5 24 1.10
Melon-Winter +7/+10 90-95 4-8 H 93 -1 0.95 0.48 74.5 24 1.10
Celery 0 95 2-4 A 94 -0.5 0.95 0.48 75.6 18 1.43
Cherry-Hard -1 90-95 2-3 H 80 -2 0,84 0.44 64.0 — —
Nuts-Raw 0/+10 65-75 8-12 A 3-6 — 0.24 0.22 2.4/4.8 — —
Dried Pepper 0/+4.5 65-75 6-9 A 12 — 0.30 0.24 9.5 — —
Asparagus 0/+2 95 2-3 H 93 -0.6 0.95 0.48 74.5 24 1.10
Currants-Fresh 0 (-) 90-95 10-14 G 85 -1 0.88 0.45 67.2 20 1.50
Cream/Cream -26 — A Few Months 73 — 0.78 0.42 58.2 — —
Cabbage 0 90-95 3-4 A 92 -1 0.94 0.47 73.9 24 1.25
Lemon 0/+10 85-90 1-6 A 89 -1.4 0.92 0.47 71.2 20 1.00
Tangerine 0/+3 85-90 2-3 H 87 -1.1 0.90 0.46 69.7 22 1.43

              Long-term cold room storage for foodstuffs (Continued)

Type-Description of Foodstuff Storage temperature (°C) Room Humidity R.R.  (%) Approximate Retention Time (*) The amount of water in it is % Net. Freezing Nokt. (°C) Warming Temperature Kcal/Kg. (°C) Freezing Temperature Kcal/Kg Pre-Cooling for Rooms
Before Freezing After Freezing Cool-down Time Hours Install Kats. (**)
Mushroom-Fresh 0 90 3-4 G 91 -1 0.93 0.47 72.8 18 1.43
Margarine +2 60-70 1 S (+) 16 — 0.33 0.25 12.8 — —
Lettuce 0 95 2 H 95 0 (-) 0.96 0.48 76.2 18 1.43
Parsley 0 95 1-2 A 85 -1 0.88 0.46 68.0 — —
Yeast (Dough) 0 (-) — — 71 — 0.77 0.42 56.8 — —
Corn-Fresh 0 95 4-8 G 74 0.6 0.79 0.42 59.2 24 1.25
Dried Fruit 0 50-60 9-12 A 14-26 — 0.31/0.41 0.26 11-21 — —
Fruit-Frozen -18/-23 90-95 6-12 A — — — — — — —
Banana +15 85-95 8-10 G 75 -1 0.8 0.43 60. 12 10.0
Vegetable Oils +21 — 1 S 0 — — — — — —
Pomegranate 0 90 2-4 H 82 -3 0.86 0.45 65.7 — —
Beet (Root) 0 95 4-6 A 88 -1 0.91 0.47 70.5 24 1.25
Potato-Fresh +10/+13 90 2 A 81 -0.6 0.85 0.44 65.0 — —
Potato-Final Product +3/+10 90-95 5-8 A 78 -0.7 0.83 0.44 62.4 — —
Eggplant +7/+10 90-95 7-10 G 93 -1 0.95 0.48 74.5 18 1.43
Orange 0/+9 85-90 3-12 H 87 -1 0.90 0.46 69.7 22 1.43
Orange juice -1/+2 — 3-6 H 89 — 0.92 0.47 71.3 — —
Cheese -1/+4 65-70 6-12 A 30-60 -10/-15 0.50 0.31 30.0 — —
Leek 0 95 1-3 A 85 -0.7 0.88 0.46 68.1 18 1.43
Cucumber +10/+13 90-95 10-14 G 96 -0.5 0.97 0.49 76.8 24 1.00
Garlic-Dry 0 65-70 6-7 A 61 -1 0.69 0.39 48.8 — —
Vegetable-Packed +18/+23 — 6-12 A — — — — — — —
Vegetable Seed 0/+10 50-65 10-12 A 7-15 — 0.29 0.23 8.8 — —
Onion-Dry 0 65-75 1-8 A 88 -1 0.91 0.47 70.4 24 3.3
Onion-Fresh 0 95 3-4 H 89 -0.9 0.92 0.47 71.3 — —
Sausage 0 85 1-3 H 56 -1.7 0.65 0.37 44.8 2 1.00
Milk-Pasteurized 0/+1 — 2-4 G 87 -0.6 0.90 0.46 70.0 10 1.18
Milk Powder +7/21 Miscarriage 6-9 A 2-3 — 0.22 0.22 2.4 — —
Turnip Root 0 95 4-5 A 92 -1 0.94 0.48 73.7 24 1.25
Peach 0 (-) 90 2-4 H 89 -1 0.92 0.47 71.3 24 1.60
Sweets 0/+9 50 6-12 A 6-10 — — — — — —
Hop -1.7/0 50-60 3-4 A — — — — — — —
Sweet potato +13/16 85-90 4-7 A 69 -1.3 0.76 0.41 55.2 — —
Rabbit Meat-Fresh 0/+1 90-95 1-5 G 68 — 0.75 — 54.5 — —
Rabbit Meat-Frozen -18/-23 90-95 6M — — — 0.41 54.3 — —
Chicken/Turkey-Fresh 0 85-90 1 H 74 -3 0.80 — 59.3 5 1.00
Chicken/Turkey-Frozen -18/-23 90-95 8-12 A — — — 0.42 59.3 — —
Green Beans +4/+7 90-95 8-10 G 89 -0.7 0.92 0.47 71.3 20 1.50
Butter +4 75-85 1 A 16 -2 0.33 — 12.8 — —
Butter -23 70-85 1 S 16 — — 0.25 12.8 — —
Radish-Winter 0 95-100 2-4 A 95 -0.7 0.97 0.49 76.1 — —
Grapes-Fresh -1 90-95 3-6 A 82 -2.1 0.86 0.44 65.0 20 1.25
Cherry -1/0 90-95 3-7 G 84 -1.7 0.88 0.45 67.2 — —
Green Pepper +7/+10 90-95 2-3 H 92 -0.7 0.94 0.48 73.7 — —
Egg -2/0 80-85 5-6 A 66 -2.2 0.73 0.40 52.8 10 1.18
Egg-Frozen/Whole ≤ -18 — 1 S (+) 74 — 0.80 0.42 59.2 24 1.50
Egg-Frozen/Yolk ≤ -18 — 1 S (+) 55 — 0.64 0.38 44.2 — —
Egg-Frozen/White ≤ -18 — 1 S (+) 88 — 0.91 0.47 70.5 — —
Olives Fresh +7/10 85-90 4-6 H 75 -1.7 0.80 0.42 60.0 — —
(*)   Storage periods: G (Day), H (Week), A (Month), S (Year). Approximate storage time is the net time that can be kept in the cold room and the time to be used by the buyer, such as transport, sale, etc. process consideration has been taken into consideration. (-) Signed temperatures mean that the value shown will be between 0.1 and 0.5 °C. (+) Marked times are even longer than shown in the table means that the period can be maintained. (**) It will be applied as a multiplier to the heat load of the goods. These coefficients cannot be applied to long-term cold storage rooms. It is stated that no source can be found for the values left blank in the table (which are not given numerical values).

     The ripening-respiratory temperature that fruits and vegetables produce per day according to the temperatures at which they are stored (Kcal/Ton×Day)

Type of Fruit and Vegetable Heat generated by 1000 kg per Day at the indicated storage temperature (Kcal/Ton×24 Hours)
0 °C +5 °C +10 °C +15 °C
Pear (Different Species) 150-375 280-860 430-1180 840-2970
Quince 250 395 — 1609 (16 °C)
Okra — 3045 4820 8050
Pea 2270 — — 10960 (16 °C)
Brussels Sprouts 860-1325 1775-2670 3475-4670 5270-5900
Pepper 764 — — 2394 (16 °C)
Strawberry 675-975 900-1030 2710-5230 3925-5100
Tomato — — 785 1475
Apple (Different Types) 190-225 280-395 766-1140 765-1720
Artichoke 1250-2485 1755-3310 3000-5435 4280-8000
Plum 110-170 225-505 505-635 655-690
Beans (Green) 1320 1890-1925 3000-3215 4700-5160
Grapefruit — 289 375-500 640-710
Carrot 860 1085 1740 2190
Date (Fresh) 186 247 475 —
Spinach — 2540 6110 10000
Fig (Fresh) — 600-730 1215-1270 2710-3500
Apricot 280-320 355-500 620-1050 1180-2000
Cauliflower 990-1330 1140-1515 1870-2700 2540-4520
Melon 280-320 490-560 860 1870-2130
Pumpkin 655-710 785-1030 1925-2020 4150-5000
Watermelon — 170-225 410 —
Cherry 225-300 525-785 — 1380-2500
Asparagus (Asparagus) 1515-4430 3000-7530 5025-16850 8800-18120
Cabbage 225-750 525-1180 675-1610 1235-3160
Lemon 170 280 620 880
Mushroom 1550-2410 3925 5550 —
Lettuce 1270 1625 2170 3475
Egypt (Dessert) 2335 4300 6185 9000
Banana — — 1215-2170 1625-3065
Beet 743 1135 — 2000 (16 °C)
Orange 170-220 260-355 655-750 710-1250
Leek 525-900 1085-1610 2950-3755 4580-6465
Potato — 320-375 375-560 375-655
Cucumber — — 1270-1610 1325-1830
Garlic 170-600 320-540 500-545 600-1515
Onion (Fresh) 580-1235 955-3755 2000-3250 3645-5380
Onion (Dry) 130-170 190-375 395 615
Peach 210-355 355-505 860 1830-2335
Sweet potato — 970 — —
Grape (Fresh) 75-130 170-320 450 560-655
Cherry 320-730 710-730 — 1515-2765

 

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