Long-term cold room storage for foodstuffs
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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