Beruflich Dokumente
Kultur Dokumente
10 11600 540000
16 180000 28000000
COLD CHAIN PRINCIPLE
Temperature is the most influential factor on the rate of deterioration in the quality of produce. High temperatures accelerate ripening and the speed at which rots develop. A 100C increase in temperature will cause fruits and vegetables to deteriorate twice fast and encouraging disease organisms to grow as fast as well. This is why it is important to remove field heat from the produce as quickly as possible after harvest.
Worldwide post harvest fruit and vegetables losses are as high as 30 to 40% and even
much higher in some developing countries. Reducing post harvest losses is very
important; ensuring that sufficient food, both in quantity and in quality is available to
every inhabitant in our planet. The prospects are also that the world population will
grown from 5.7 billion inhabitants in 1995 to 8.3 billion in 2025. World production of
vegetables amounted to 486 million ton, while that of fruits reached 392 million ton.
Reduction of post-harvest losses reduces cost of production, trade and distribution,
lowers the price for the consumer and increases the farmer’s income.
Proper post harvest processing and handling is an important part of modern
agricultural production. Post harvest processes include the integr ated func tions of
harvestin g, cleaning, gra din g, coolin g, storing, packagin g, trans po rt ing
and ma rke ting. The technology of post harvest handling bridges the gap between the
producer and the consumer. Post harvest handling involves the practical application of
engineering principles and knowledge of fruit and vegetable physiology to solve
problems.
COLD CHAIN MANAGEMENT
COLD CHAIN
BUSINESS PLAN
SET UP EXPANSION
OPERATION
MAINTENANCE
BUSINESS PLAN
BUSINESS PLAN
PRECOOLING
PROCESSING FOOD
REFG. WARE SERVICE
DICING, PULP, FOOD
HOUSE PUREE, PREPARATIO
N,
C.A STORAGE BEVERAGE, R T E
PORTIONING
FOODS
HALLS
BLAST FREEZING/
Interme CHILLING IQF CHILL/FREEZE
R STORE
diate CS CHILL/DEEP
FREEZE
STORE
FOOD RETAIL
REFRIGERATED
QUICK CHILL TRANSPORT
SHORT TERM
COLD STORE .
LONG TERM
COLD STORE .
QUICK CHILL REFRIGERATED
0-6 DEG & 95%
0 DEG C & 95% TRANSPORT
RH
RH
CONSUMPTION
MEAT AND POULTRY
DEEP FREEZE
STORE -20 TO
-25 DEG C &
95% RH
REFRIGERATED
TRANSPORT
CONSUMPTION
09/02/09 17
SEAFOOD INDUSTRY
RETAIL COLD
CATCH CHILL PROCESS PACKING STORE .
0.5 TO 2 DEG
& 90% RH
CLEANING AND
GRADING
QUICK CHILL
ICE OR BRINE DEEP FREEZE
COLD STORE .
IQF OR BLAST
FREEZING -20 TO -28
DEG C & 90%
RH
REFRIGERATED
TRANSPORT
COLD STORE .
HOLD COLD FREEZING -20 DEG C
WHOLE PROCESSING
STORE .
12-15 DEG &
75% RH
SEPERATION
COLD STORE .
FREEZING
WHITE PROCESSING -20 DEG C
REFRIGERATED
RETAIL COLD/FROZEN STORES
TRANSPORT
CONSUMPTION
09/02/09 19
COLD STORE .
FOOD PROCESSING
0-4 DEG
COLD STORE .
COLD PACKING 0-4 DEG
KITCHEN
DEEP FREEZE.
-20 DEG & 95% COLD STORE .
BLAST CHILL.
RH 0-2 DEG
0-2 DEG
CONTROLLED
TEMP.
SURFACES AND
CHILL STORE
AREAS. TRANSPORT
0-10 DEG & REFRIGERATION
15- 18 DEG C
95% RH
CONSUMPTION
REFEER TRUCKS:
FROM FARM TO PRECOOLERS
AT TRANSIT LEVEL FROM PRECOOLERS TO STORAGE
AND PROCESSING CENTRES
FP CENTRES TO RETAILING
P E B
COLD STORES FOR RM
AT PROCESSING LEVEL RIPENING CHAMBERS
GRADING AND PACKING HALLS
I Q F/ BLAST FREEZERS
FINISHED GOODS COLDSTORE WAREHOUSES
PASTEURISERS
REQUIREMENTS AT VARIOUS LEVELS OF
COLD CHAIN INFRASTRUCTURE
AT FARM LEVEL:
MOBILE PRE COOLERS
STATIONERY PRE
COOLERS
Methods of Precooling:
1. Hydro Cooling
2. Forced Air Cooling
3. Humidified Forced Air Cooling
Pre Cooling Cycle
Wash
Harvest Pre Cool
&
Grade
Equipment Cabin
Docking Pay Load Area
Area
Product Apples
Batch Capacity 5000 kgs in 4 hrs
Duty Quick Chilling
Type of Precooler Stationary / Mobile
Method of precooling Hydro / Humidified Forced Air
Stacking Height 6 feet
Construction of Prefabricated PUF panel system
Enclosure
Walls & Ceiling 60mm thick PPGS/PPGS
Floor 60 mmthk TF/TF topped with PCC
Door PUF door Preferably Sliding,
finish will be PPGS/PPGS
Sample Specn. Sheet for a
Precooler
Refrigeration Freon Based,
Compressor: Hermatic / semi hermatic
Condensation: AC / WC
Comp Make: Bitzer, Copeland, Danfoss
Accessories: Danfoss, Sporlan, Castel
PREFAB GRADING
AND PACKING HALLS
AT APPROPRIATE
TEMPERATURES
PROCESSING HALLS
COLD STORES
PRE FABRICATED CONSTRUCTION
OF GRADING HALLS
Process hall construction
RM COLD STORES
WARE HOUSES
FINISHED GOODS
COLD WAREHOUSES
RIPENING
CHAMBERS
Ripening Chambers
….for Ripening of BANANAS, MANGO and other fruits. The plant is generally
operated on 5-6 days ripening cycle. This 5-6 days ripening cycle comprises of
Operation : 14 to 23 Deg C and 90 % rH
Pull down time (12 -18 hrs) to 18 deg.C
◦ Ethylene injection ( 8 -12 hrs) at constant room temperature of 18 or 19
deg.C and 90% RH
◦ Holding period 16-12 hrs( total 24 hours from start of ethylene
injection) temperature held at 18 or 19 deg.C and 90% RH
◦ Ventilation after 24 hrs after ethylene injection. Ethylene and
carbondioxide is expelled out and fresh air is injected in cold room.
◦ Holding period for 3-4 days till coloration.Temperature can be reduced
gradually to 16 deg.C for enhancing the shelf life of the banana
◦ Air distribution system for uniform ripening of banana in palletised
crates with Tarps/PVC covering on top of the crates
AT PROCESSING LEVEL
INDIVIDUAL QUICK
FREEZERS……IQF
BLAST FREEZERS
I Q F Straight belt
Blast Chillers & Freezers for Food Processing
Trolleys
Typical size
Typical capacity
Typical Trays
Blast Chillers & Freezers for Food
Processing
Refrigeration Freon Based
Condensation: AC / WC
REGIONAL
DISTRIBUTION
CENTRES
CITY DISTRIBUTION
COLD
ROOMS
Cold Stores for Food Processing
Condensation: AC / WC
Location Insulation:
h. Power Requirement
INFRASTRUCTURE
PRODUCT SOURCING
PRECOOLING
MATERIAL HANDLING EQUIPMENTS
STORAGE EQUIPMENTS
PRODUCT TRANSPORTATION.. REF.
TRUCKS
COLD STORAGES AND COLD WARE
HOUSES
COLD STORE REFRIGERATION
EQUIPMENTS
SPECIAL RH CONTROL EQUIPMENTS
AUTOMATION
INFRASTRUCTURE
WASHING AND GRADING
VALUE ADDITION & PROCESS
EQUIPMENTS
WATER SOURCING AND WATER
TREATMENT
EFFLUENT TREATMENT
APPROACH ROADS
POWER REQUIREMENT .. SEB & CAPTIVE
POWER
SKILLED AND UNSKILLED LABOUR
LINKAGES TO PORTS, DISTRIBUTORS,
DEALERS
LINKAGES TO INSPECTION AND
CERTIFICATION AGENCIES.
CRITERIA FOR A GOOD QUALITY COLD STORE
◦ 1. HYGIENE
◦ 2. ENERGY EFFICIENCY
◦ 3. EASE OF OPERATION
◦ 4. MATERIAL HANDLING AND MOVEMENT WITHIN
◦ 5. MATERIAL MOVEMENT TO & FRO COLDSTORE
◦ 6. MEETING LOCAL REGULATORY STANDARDS
THE MODERN COLDSTORE
66
STORAGE BULK DENSITIES