Cold storage is used to prevent the deterioration or contamination of products that have specific temperature requirements. If the items are not temperature-managed properly, wastage of a massive amount of inventory owing to poor upkeep can result.
There are different types of cold storage depending on the quantity, kind, and duration of storage required for the product. Some of them are:
Bulk Cold Stores
These warehouses are generally used to store a single commodity on a seasonal basis, for example, warehouses for potatoes, chilies, apples, etc. Seasonal cold storage is a highly effective and environmentally friendly technique. It uses natural cold energy accumulated in the winter to provide free cooling in the summer. The generated cold energy is stored in the form of ice and in the summer this energy is extracted as chilled water for cooling. This reduces the time of cooling operation, the amount of power used and greenhouse gas emissions.
Multi-purpose Cold Stores
These are used to preserve different goods and items used throughout the year, for example, various types of meat, vegetables, dry fruits, dairy products, etc. These facilities are usually located near consumption centres.
Small Cold Stores
These are constructed with pre-cooling facilities used to store produce that is to be exported, such as fresh vegetables and fruits like grapes, apples, etc. When it comes to cooling systems, small-scale producers have a variety of alternatives, including those that use mechanical refrigeration, electric power or passive evaporative cooling.
Walk-in cold stores/Mini Units
These are generally located in distribution centres. The pharmaceutical, cosmetic, food and beverage, dairy, and other industries use walk-in cold stores for different products that require low-temperature storage. Similar to walk-in cold rooms in appearance, walk-in freezers are designed to keep commodities for months at much lower temperatures and vary from -18 to -22 degrees Celsius.
Controlled Atmosphere (CA) Cold Stores
This is a method where fresh, perishable goods, such as fruits and vegetables, are preserved after the harvest under ambient conditions that extend their shelf life. It is because of controlled atmosphere (CA) cold stores, which make it possible to store and provide year-round fruits and vegetables.
Fresh produce’s shelf life, respiration rate and quality can all be considerably extended by lowering the temperature after harvest. Cooling is one of the most crucial processes in the post-harvest handling chain. It slows the rate of decay and minimizes water loss, both of which reduce volume losses.
- Posted by WiserTech Solutions
- On November 11, 2022