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Chilling and Freezer Preservation

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Deterioration of fruits and vegetables during storage depends largely on temperature. One way to slow down this change and to increase the lengths of time fruits and vegetables can be stored; it is by lowering the temperature to an appropriate level of the required fruits temperatures. This must be a conscious design and It must be remembered that if the temperature is too low or too high the produce will be damaged and also that as soon as the produce leaves the cold store, deterioration starts again and often at a faster rate. This is why in Tanphija company we advocating for temporary storage, before the final distributions of products.

All products either beef, fruits and vegetables have a ‘critical temperature’ which must be maintain and below would be undesirable and irreversible reactions or ‘chill damage’ takes place. Carrots for example blacken and become soft, and the cell structure of potatoes is destroyed, while beef on the other hands will completely lost the moistures that contain the major nutrients.

The storage temperature always has to be above this critical temperature. One has to be careful that even though the thermostat is set at a temperature above the critical temperature, the thermostatic oscillation in temperature does not result in storage temperature falling below the critical temperature. Even 0.5°C below the critical temperature can result in chill damage.

Some typical fresh fruit and vegetable solutions are between +2/+12 degrees, while beef range between 0/ -25 respectively.

Temperature controlled rooms or storage warehouses are extremely important for many abattoir, supermarket, food shops and pharmaceutical inventories such as drugs, vaccines and blood samples which need to be stored within certain narrow temperature bands in order to remain usable. Any compromise in the quality of stored inventory can have severe impacts on the health of patients at the facility which means many healthcare providers spend a lot of time ensuring the security and quality of their pharmaceutical cold chains.

Pharmaceutical and hospital needs several of our products range of sizes from small cabinets to large walk-in cold rooms and cold stores.  Storage capacities are typically given in terms of standard dimension, with typical medical cold storage ranging in capacity from 8 to 1000 tons capacity. Larger capacities are also available. We will even offer custom built solutions which can store up to many hundreds of your products with additional options such as frequent temperature changes , easy exit access points, extra width for easier stock access, and additional remote monitoring to ensure the required conditions are maintained.

Environmental factors are also critical for the safe storage of medicines and samples, including ambient humidity and even air pressure as well as temperature. Some substances will be unusable if there is even a single centigrade of variation in temperature, so intensive monitoring and quality control is critical.

A well-made pharmaceutical cold store will include at least one, maybe two fully independent refrigeration units that will act as backup for each other. Most will also include at least a basic safety system, digital readout and possibly even a third refrigeration unit for additional redundancy.

Many hospitals and emergency facilities may also choose to connect their external cold stores to independent power sources or backup generators in case there is a power failure on the main grid and backups cannot be moved into place by other means rapidly enough to ensure that temperature sensitive goods are not compromised.

Our typical pharmaceutical storage solutions are between 0/+10 degrees and -15/-40 degrees.

Meat itself is not a living organism but it is subject to endogenic enzymatic activity, or proteolysis, which causes muscle tissue to mature, become tender and develop a typical taste. This process is retarded by cold. Due to its chemical composition which is rich in proteins, lipids and water, meat is a particularly favorable substrate for the growth of microorganisms. The lipidic content also makes it very sensitive to oxidation.

Healthy animals, hygienically slaughtered after resting and fasting, provide a practically aseptic meat. However, following slaughter the evisceration and dressing operations inevitably produce microbial contamination in depth and especially on the surface, through contact with equipment, tools, hands and clothes, despite all precautions.

Again, micro-organism growth is a temperature-dependent process. To avoid it, it is absolutely essential to reduce the temperature of the meat, especially on the surface, immediately after dressing. Cooling must therefore be carried out in the slaughterhouse itself. This operation is known as primary chilling.

Meat loses weight through surface evaporation. This process depends on differences in temperature and relative humidity between the meat and the environment.

Slaughter operations and carcass dressing separate the parts of the animal which have distinct histological properties and are intended for different uses. The carcass itself incorporates mainly muscles, bones, fat and connective tissue. The offal includes some edible organs, while some glands are used in pharmaceutical preparations. These different parts must be subjected to varying cooling conditions according to their susceptibility to microbial growth, to temperature effects and to the risk of surface dehydration.

Our typical fresh meat storage solutions are 0/+8 degrees and -15/-30 degrees.

The recommended storage temperature for all fishery products in UK is -30°C and this temperature has also been adopted throughout Europe. Spoilage by bacterial action in any practical sense is completely arrested at this temperature and the rate at which other undesirable changes proceed is greatly reduced. Some products can be stored safely at higher temperatures than the -30°C recommended providing storage is only for a short period.

Since it is not always possible to guarantee that a product will stay in storage no longer than originally intended, it is generally safer to use the lower recommended temperature.

The International Institute of Refrigeration recommends a storage temperature of -18°C for lean fish such as cod and haddock and -24°C for fatty species such as herring and mackerel. The code also recommends that for lean fish intended to be kept in cold storage for over a year, the storage temperature should be -30°C.

Cold store operators can seldom be sure to store only one species or type of fish, or to store it for a limited period only. Cold stores built for storage of fish should preferably be able to operate at -30°C but can be operated at a higher temperature if circumstances and relevant codes or recommendations allow.

Our typical fish storage solutions are between 0/+8 degrees and -18/-30 degrees.

Storage of general purpose under low temperatures is critical and can save your business money if your products can be kept at the correct temperatures.

Room temperatures can vary from +12 degrees to -5 degrees for general cooling at fridge temperatures and -15 degrees to -25 degrees for freezer temperatures. All rooms are supplied with digital read outs to allow you to control the temperatures accurately and efficiently. These rooms are used in all types of industries from takeaways and restaurants to the agricultural sector. Whatever your requirement we can provide the solution.

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