Cold fruit storage equipment. Choosing a refrigerator for vegetables and fruits. Additional structures for farms

19.10.2019

Industrial refrigerators for storing vegetables - designs that maintain a certain mode for long-term storage of vegetables. Special modular system, modern systems ventilation and cooling allow achieving optimal microclimate parameters. Compressor-condensing unit of medium-temperature type ensures the maintenance of stable temperature in the range from +2 to +15C, depending on the type of vegetable.

The structures can be of absolutely any size - from small standard chambers for retail outlets to large vegetable stores installed at processing plants and wholesale depots. An industrial refrigerator for vegetables may vary in types of storage:

different types

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Also design features differ in the purpose of the structure. There are industrial refrigerators for storing vegetables different purposes- for food, seed and fodder products. Goods can be stored in them in bulk or in containers. Designs are modular and collapsible. The second option is now more popular, as it has some advantages:

Quick installation. Possibility of manufacturing buildings of any configurations and sizes. Possibility of dismantling without losing the properties of the product during subsequent assembly. Excellent thermal insulation and absolute tightness. These characteristics are provided by the use of the latest modern technologies in the manufacture of modules. The material itself, being a composite, consists of three layers - polyurethane foam, which gives heat-insulating properties, and metal, which provides the necessary strength and wear resistance. The assembly is carried out by connecting the locking elements of the modules. The design necessarily provides for a well-thought-out ventilation system, and for some types of vegetables, a controlled gas environment is created. Lighting is mounted and, if necessary, additional functionality is used. Industrial refrigerators for storing vegetables, made by our specialists, fully comply with all modern standards for these products. At AkvilonStroyMontazh, you will find affordable prices and qualified personnel.

Introduction

The most common way to store fruits and vegetables is cold storage. The duration of storage is determined by a number of factors, ranging from the influence of soil and climatic conditions of crop cultivation, varietal characteristics, rational use of fertilizers, agricultural technology, irrigation, pest, disease and weed protection systems, timing and methods of harvesting, commodity processing and, of course, methods and storage conditions.

All biochemical processes in fruits and vegetables depend on temperature. At high temperatures, there is an accelerated metabolism, loss of moisture, vitamins, organic substances. Simply put, vegetables begin to “age” faster and become unusable.

To significantly reduce the natural weight loss of fruits and vegetables and maximize the shelf life, it is necessary to cool the products as soon as possible after harvest and maintain optimal storage parameters.

Refrigerated warehouses are complexes of buildings and structures for the acceptance, post-harvest and pre-sale processing and storage of products. Buildings can be interlocked to provide a single technological process. The main requirements for the preservation of vegetables and fruits are the provision of the necessary temperature conditions for each type of fruit and certain ventilation modes.

Humidity and temperature

After harvesting the fruits and placing them in refrigerated warehouses, the most important processes that ensure long-term storage are the processes of respiration and transpiration.

Therefore, for the optimal storage of fruits and vegetables, it is necessary to create and maintain the optimal temperature and humidity conditions, the optimal concentration of oxygen and carbon dioxide, and the removal of ethylene.

The optimal temperature and humidity parameters for conventional refrigerators for the main types of crops are shown in the table.

Name	Temperature, °C	Humidity, %	Storage period
Apples	-1+4	90-95	1-8 months
eggplant	8-12	90-95	1-2 weeks
			1-2 weeks
Broccoli	0-1	95-100	1-2 weeks
Cherry	-1+2	90-95	3-7 days
strawberries	0	90-95	5-7 days
Cabbage	0-1	95-100	3-7months
Carrot	0-1	95-100	4-8 months
Cauliflower	0-1	95-100	2-4 weeks
Celery	0-1	95-100	1-3 months
Plum	-1+2	90-95	1- 8 weeks
Currant	-0,5 -0	90-95	7-28 days
cucumbers	8-11	90-95	1-2 weeks
Garlic	0	70	6-8 months
Grape	0-1	90-95	4-6 months
melons	4-15	85-90	1-3 weeks
Onion	-1-0	70-80	6-8 months
Pears	-1+3	90-95	1-6 months
Potato (young)	4-5	90-95	3-8 weeks
Potato	4-5	90-95	4-8 months
Raspberry	-0,5 -0	90-95	2-3 days
Pepper	7-10	90-95	1-3 weeks
Peach	-1+2	90	2-6 weeks
Cherries	-1+2	90-95	2-3 weeks

Controlled atmosphere mode

A refrigerator with an adjustable gas environment allows you to drastically reduce the intensity of breathing of fruits, which contributes to their longer and better storage. For various crops and varieties, the minimum allowable oxygen concentration can be determined by reducing it to the point where ethanol is formed. If the process of ethanol formation is determined in the early stage, then it can be stopped by increasing the oxygen concentration by tenths of a percent, thus determining the minimum allowable oxygen concentration for a given variety.

The main condition for maintaining an optimally low oxygen concentration is a hermetically sealed chamber. Another important component of the atmosphere that affects the storage of fruit and vegetable products is carbon dioxide, which is released by fruits as a result of respiration and, in high concentrations, inhibits this process. A very high concentration of CO 2 leads to the death of products as a result of the conversion of sugars into ethanol.

For most fruits and vegetables, the optimal concentration of carbon dioxide is between 0.5% and 5%. Excess CO 2 content in the chambers of refrigerators with a controlled gas environment is removed using carbon dioxide adsorbers. Rapid achievement of the optimum oxygen concentration is achieved by purging the chambers with nitrogen. Currently developed effective ways creating and maintaining the concentration of the controlled atmosphere with the help of an automatic computer gas analytical control system.

Equipment for the regulation of the gaseous environment

C.A. (Controlled Atmosphere) - controlled environment (PC).
RCA (Rapid Controlled Atmosphere) - a rapid decrease in oxygen concentration.
U.L.O. (Ultra Low Oxygen) - ultra-low oxygen content in the chamber.
ILOS (Initial Low Oxygen Stress) - an ultra-fast decrease in the oxygen level in the chamber in a short period of time.
LECA (Low Ethylene Controlled Atmosphere) - reducing the level of ethylene in the chamber using a catalytic converter.

Scheme for the implementation of storage technology in a controlled atmosphere

Our company offers a full range of equipment that allows you to keep products fresh for an extremely long time:

-CO 2 adsorbers
- SO 2 adsorbers
— ethylene adsorbers
– nitrogen generators
— catalytic converters
— analyzers
– humidifiers

Construction of refrigerated warehouses

During the construction of a cold store for the implementation of storage technology, one should take into account the specific requirements for fruits and vegetables to maintain a high relative humidity in the chambers (88 - 95%). Therefore, it is very important to correctly calculate and select refrigeration equipment with the appropriate cooling scheme, cooling capacity, air exchange rate, technical specifications air coolers, air speed, etc.

Unit costs per unit of capacity for the construction of a new refrigerator depend on the project, i.e., the size and number of chambers, the presence of a commodity processing hall, the expedition, shipping locks, the technical level of the cooling system and the controlled atmosphere. This figure can range from 40 to 75 euro cents per 1 kg of stored products.

Control system

We offer our customers the easiest and most intuitive software to manage storage technology. It is possible to use both some elements and the entire automatic system control, which, by monitoring fans, hatches, heaters and mechanical cooling, ensures an optimal climate in the storage. Under optimal conditions This refers to the temperature, relative humidity and concentration of carbon dioxide required for the product.

Climate control systems have:

— Reliable measuring devices and sensors
– Management of temperature in the vegetable store, humidity, carbon dioxide concentration
- Easy and intuitive system to operate
— Reliable and high-quality system components

Operator room

Visualization

Storage technologies in containers

Advantages of storage in containers:

good ventilation of the fruit is ensured,
the ability to control and localize damaged fruits;
the pressure exerted on the bottom of the container is much less than when stored in bulk
containers are easily moved with a forklift,
Efficiency of loading and unloading products.

Two types of containers.
1. Folding
2. Not transforming

Disadvantages of storage in containers:

high cost of containers;
containers must be handled to prevent infection from the previous crop;
additional space is needed to store empty containers.

Our advantages

Innovation, know-how, digital control in the storage of fruits and vegetables.
A qualitatively new level of equipment and storage automation.
original software.
Reduce energy consumption for storage by half compared to traditional solutions.
High operational reliability and technically simple control system.
Full safety of products with low costs;
Guarantee of compliance with normative parameters of ventilation and microclimate.
Careful consideration of the characteristics of the repository, biology and purpose of the storage object.
Possibility of separate regulation of storage conditions in multi-section storages.
Comfortable working conditions in storage.
Qualified supervised installation and commissioning.
Technical support, maintenance, training.

Grape Storage Secrets

Grapes must be properly packaged and chilled after harvest. These are the two main factors for the successful storage of grapes. The conditions for storing grapes also depend on the factors of the storage environment - this is temperature, air movement in the room, relative humidity.

The lower the air temperature, the longer the grapes can be stored. The optimal temperature for storing grapes is considered to be from 0 to +1.5 degrees. Relative humidity is preferably high over 95%.

The increased rate of cold air ventilation ensures that heat is removed during chilling, but air movement must be reduced during storage to prevent the grapes from drying out.

The grapes are fumigated with sulfur dioxide to kill various fungi that can cause large losses to the grapes even when stored at low temperatures. Any infection that is present in the berry continues to develop during storage, and the use of sulfur dioxide is essential to prevent the spread of the disease to neighboring healthy grapes.

The composition of the gaseous environment for storing grapes

To date, the formulas for the composition of the gaseous medium for the storage of the following grape varieties have already been derived.

In the course of many years of work, engineers of the Toros group of companies have developed standard solutions for storing vegetables and fruits. We carry out the construction of a vegetable store and the reconstruction of existing potato stores and vegetable stores, which are equipped with ventilation and refrigeration systems. The equipment offered by us can be used both in storages with container storage of fruits, and in storages in bulk, the so-called piles.

Standard vegetable storage solutions:

Sectional storage of food or seed potatoes, from 500 to 5000 tons.
Reconstruction of sectional seed potato storage facilities with a capacity of 1000 to 2000 tons.
Combined storage for potatoes and vegetables with cooling and ventilation units, with a capacity of 2000 to 3500 tons from light metal structures.
Combined storage of potatoes, cabbage, onions and apples, with a capacity of 1000 tons.
Combined storage of potatoes, fruits and vegetables, with a capacity of 100 to 500 tons.

Additional designs for farms:

Vegetable storage with cooling and ventilation systems with a capacity of 3000 tons of one-time storage.
Warehouses with cooling and ventilation systems, with a capacity of 100 to 2000 tons of vegetables.
Warehouses with cooling and ventilation systems for food carrots, with a capacity of 100 to 2000 tons.
Food storage facilities for turnips, selections or sets, with a capacity of 100 to 1000 tons.
Storehouses for fruits with controlled gas environment, with a capacity of 100 to 1000 tons.

Additional equipment, equipment and materials

Cooling in vegetable stores can be carried out:

with the help of outside air supply and exhaust ventilation;
using a refrigeration unit;
or combined, in order to reduce energy consumption.

Expert note: in areas where there is a significant drop in temperature in winter, an electric or water collorifer is installed in the vegetable store.

Vaults can be arch type or rectangular buildings.

Polyurethane foam is used as thermal insulation, mineral wool and foam.

Modernization of the old warehouse allows to reduce losses from 45% to 5% for 9 months of storage of vegetables (cabbage, onions)!

Storage conditions for vegetables

One of the ways to store fruits is to equip storage facilities with artificial cooling units. This allows at any time of the year, regardless of outdoor conditions, to maintain optimal temperature storage of biological products.

Fruit and vegetable stores are usually built as one-story, designed for air temperatures from -2 ° C (for onions) and above (for cabbage). Storage facilities have different layouts of premises, depending on the location of the storage chambers and the range of fruits and vegetables, departments for commercial processing of fruits and vegetables, as well as an engine room and utility rooms can be provided.

Each vegetable has its own storage characteristics, which are prescribed in the relevant regulatory documents:

Cabbage storage. Reduced storage conditions must be created in the storage temperature regime, high humidity and the required ventilation. In conditions cold storage everything slows down in cabbage metabolic processes, thanks to which the vegetable can long time maintain high consumer properties.
Carrot storage. Due to the thin skin, carrots are sensitive to temperature, which can cause rotting processes. Active ventilation of a vegetable store with carrots adversely affects the humidity of the air space, therefore it is used only to update the composition of the air space. The applied carrot cooling units have two main varieties: convection system and Filacell technology.
Onion storageThe temperature of the air supplied to the bulk of stored products should be 1°C lower than the temperature in the bulk. The air temperature in the storage above the recommended storage values accelerates the onion respiration process, which causes weight loss; temperature below the recommendations leads to freezing of the vegetable and its further deterioration. With the cold method, food onions are stored at a temperature of -3 ... 0 ° С. The intensity of respiration and total losses under such conditions are the smallest.
Beet storage. The greatest losses of the sugar share in the beet occur at the stage of product storage. When condensation appears on the surface of the beets, due to which rotting may begin, the temperature is lowered to 3-5 ° C. This will be enough to stop the destructive process. The average storage temperature for beets is 0-1°C. The humidity in the place where the beets are stored should be set at 90%. Under such conditions, the beets retain both the mass and the proportion of sugar.

Name of vegetables and fruits	Recommended storage temperature
eggplant	+7…+12 degrees
broccoli, swede and mushrooms	within 0 degrees
green pea	+0.5…+2 degrees
early cabbage	-0.5…+0.5 degrees
late cabbage or cauliflower variety	0…+1 degree
Brussels/Beijing sprouts	around 0 degrees
potato	+3…+10 degrees
onion	from -2 to +2°C
green onion variety	0…+1°С
carrot	-0.5…+0.5°C
cucumbers	+7…+13°С
unripe tomato	+10…+21°С
ripe tomato of any variety	+7…+21°С
beet	from 0 to +2 degrees

An example of a completed project for storing vegetables

Among our clients is the Krasnopresnenskaya fruit and vegetable base in Moscow, see photos of the constructed vegetable store:

About the company "Toros" - briefly

Our company has been building various freezing and cooling facilities for vegetables (cabbage, onion) for many years, during which time we have created a close-knit team of professional workers, gained considerable experience and confirmed our reputation. We provide services not only at the first stages of the work of the vegetable store, but also in the future we advise and carry out routine inspections.

Refrigerators for storing fruits and vegetables include:

storage chambers with automatic temperature control from -2 to +7°С and relative air humidity of 70-95%;
fruit and vegetable ripening chambers with automatic temperature control from 8 to 20°C and relative air humidity of 80-90%;
room for processing fruits and vegetables (bulkheads, packing and packaging) with automatic temperature control from 12 to 15 ° C without regulation of relative air humidity;
heating chambers with temperature from -2 to +20°С;
fumigation chambers (on distribution refrigerators).

Storage room capacity - from 50 to 250 tons and more. Storage chambers must be filled within 7-10 days, which will ensure uniform cooling of all fruits. When loading cameras refrigeration equipment must be enabled. Additional loading of fruits and vegetables with a temperature above 8 ° C in chambers with a capacity of up to 200 T is allowed up to 8%, and in chambers over 200 T - 6% of the capacity of the chambers.

The degree of loading of the chamber affects the relative humidity of the air in it. So, depending on the degree of loading of the chamber in the amount of 100, 50 and 25%, the relative humidity in it will be respectively 86, 78 and 68%. A decrease in the degree of loading also affects the deterioration of circulation conditions.

Fruits and vegetables that are most sensitive to insufficient air humidity (with a weak water-retaining capacity) should be stored in smaller chambers located in the middle of the refrigerator circuit and having a smaller surface of external fences.

In the absence of special premises for processing and sorting fruits during the shipment period, it is necessary to allocate one of the chambers in which the temperature is maintained at 2-6 ° C when preparing batches for shipment to distribution refrigerators and 10-12 ° C when shipped to the distribution network.

When fruits are shipped to distribution refrigerators, an increase in their temperature during the sorting period is allowed only for a short time, not more than 2-4 ° C.

Before shipment to the distribution network in the warm season, the temperature of the fruits must be increased gradually over 2-3 days to avoid condensation on them. At the same time, the air temperature in the room is maintained at 2-3°C higher than the temperature of the heated product, relative humidity is 75-80%.

Some fruits and vegetables (pears, tomatoes, etc.) do not ripen during storage, therefore, a few days before the sale, they are transferred to a room with enhanced air circulation and kept there for 3-7 days at a temperature of 18-20 ° C and relative humidity 90%.

Refrigerators for vegetables and fruits

The choice of a suitable storage technology ensures that the final product is preserved in its original freshness. More low temperatures storage increases shelf life. Industrial refrigerators, as well as shock freezing chambers, can help you store products.

You can find out more about refrigeration equipment on our website.