Cold Warehouse for Vegetables

The cold chamber is a widely used method for processing fresh produce in large quantities during production and sales processing.
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The cold chamber is a widely used method for processing fresh produce in large quantities during production and sales processing. It is a way of reserving fresh produce in a fresh whole for an extended period of time, controlling the temperature and humidity inside a storage system. Keeping an appropriate low temperature is very important. In addition, the relative humidity of the storage room should be maintained at a height of 80-90% for most of the fresh food, below which (or) above would be detrimental to the maintenance of the product quality Exerts Most fruits and vegetables have a very limited post-harvest life if kept at normal harvesting temperatures. Post-harvest cooling quickly removes heat from the site, allowing for longer storage times. Proper post-harvest cooling allows:

◆ Reduce internal loss of moisture and sagging.

◆ Delay or inhibit the growth of microorganisms that cause rot.

◆ Reduce the production of natural ripening agents, ethylene.

To maintain quality, post-harvest cooling also provides marketing flexibility, allowing producers to sell products at the most appropriate time. Having refrigeration and storage facilities eliminates the need to sell products immediately after harvest. This is an advantage for producers who serve restaurants and grocery stores, or small producers who want to pack many trucks for transportation. Post-harvest cooling is essential to provide the highest quality consumer products. Depending on the nature of the product to be stored, it may be combined with storage in an environment with added carbon dioxide, sulfur dioxide, etc. Cryopreservation of dry / dry vegetables to maintain vitamin C, storage temperature can vary with storage period, can be 0-10 ° C with relative humidity 80-80 ° C, storage period of 1 year or more. Cooling of 95% fresh food has progressed significantly in recent years, resulting in better maintenance of sensory quality, reduced rot and longer shelf life. These advances are the result of the joint action of physiologists to determine the required amount of fruits and vegetables and consequently refrigeration specialists to design and operate the freezer.


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