Cold Storage

&
Transport

Dr. M. Asif, MED

 REFRIGERATION AND FREEZING
• The difference between refrigeration and cold storage on the one hand and
freezing and frozen storage on the other should be noted.
• Cold storage generally refers to storage at temperatures above freezing,
from about 16°C down to - 2°C.
• Commercial and household refrigerators are usually run at 4.5° -7°C.
Commercial refrigerators sometimes are operated at a slightly lower
temperature when a particular food is being favored.
• While pure water will freeze at 0°C, most foods will not begin to freeze until
about - 2°C or lower is reached.
• Frozen storage refers to storage at temperatures that maintain food in
frozen condition.
• Good frozen storage generally requires temperatures of - 18°C or below.
• Refrigerated or cool storage generally will preserve perishable foods for
days or weeks depending upon the food. Frozen storage will preserve foods
for months or even years.
• Further distinctions between refrigeration and freezing temperatures are
related to microorganism activity
Dr. M. Asif, MED
 Few typical examples
Candy Manufacture
• Temperatures must not be higher than 21°C and the relative humidity
should be less than 60 per cent.
Beverage Processing: beers, wines and carbonated drinks.
• The quality of wine depends on the temperature and length of storage.
Some wines require as low a temperature as 7°C for storage.
• In carbonated-drink manufacturing plants, refrigeration is required to cool
the water, syrup or finished product.
Bakery Products
Meat Products
• Ammonia-refrigeration systems are commonly used for the chilling of
carcass and for holding them in rooms. The cooling is by chilled-brine spray
or sprayed coil.
• The recommended storage temperature is – 29°C for a storage life of12
months or more for beef, lamb, pork, etc. At – 23°C, a reasonable length of
storage between 8 to 18 months is possible. The product quality is seriously
impaired if the temperature Dr.
goes up to – 9°C at any stage.
M. Asif, MED
Poultry Products
• Poultry meat is preserved both by chilling and freezing. Chilling requires a
lower capital investment whereas freezing offers quality and flexibility of
operation.
• A temperature of 24°C is recommended for poultry-keeping.
Fishery Products:.
• Refrigeration is required in many ways in the processing, preservation and
transport of fresh and frozen fish and their products.
• The storage life of chilled fish is normally 10-15 days.
• Frozen fish is normally stored at a temperature of –23°C or lower..
Dairy Products
• pre-cool milk to 2.5°C, separation process at 4°C then pasteurization
accomplished by heating followed by the chilling of milk.
• For the storage of butter, a temperature of 0 to 4°C is satisfactory. But for a
storage for 6 months or more, a temperature of – 23 to – 18°C must be
used.
• Ice-cream manufacture
The product is 0 to 100 per cent frozen between the temperature range of
– 2.5 to – 55°C approximately. Dr. M. Asif, MED
Storage Conditions and properties of food products

Dr. M. Asif, MED

 Cold Storage
• Cold storage is understood to be merely an application of refrigeration, it is in
fact a complete air-conditioning system in which room air is cooled to much
lower temperature over a cooling coil and supplied back to the storage space.
• The conditions maintained inside the storage space depend on the nature of
the product stored.
• It is to be noted that in cold storages, often, strict control of both
temperature and relative humidity is required. Also, the storage life depends
a great deal on the temperature at which a product is stored.
• In the case of bananas, there is no storage period. Instead, there is a period
of ripening. Bananas cannot be stored after they have ripened. The best
temperature for slow ripening is 14.5°C.
• Further, in the case of milk, the storage temperature is 0.5°C, whereas its
highest freezing temperature is – 0.6°C. Thus, air is to be maintained within a
close tolerance of 0°C so that milk does not freeze and similarly for the
pasteurization process.
• The ice-bank type water chillers are also used which permit the use of a
refrigeration system having a considerably less capacity, and to supply chilled
water at a constant temperature of 0°C.
Dr. M. Asif, MED
 Cold Storage Design
• Cold storage is a low temperature refrigeration application. To keep the size
of the refrigeration unit small, and power consumption low, it is necessary
to construct the storage such that the cooling load is minimized.
• Accordingly, 10 to 15 cm thick insulation is applied on the walls and ceiling.
• The common insulating materials are expanded polysterene (thermocole)
(k=0.037 W/m-K)and poly-urethane foam (PUF, k=0.0173 W/m-K).
• PUF is, therefore, preferable to thermocole.
• Sandwich PUF panels are made to assemble pre-fabricated cold stores.
These panels are in the form of a sandwich consisting of two steel plates
with core of a rigid PUF in between.
• Foaming is performed in a hydraulic press. PUF is injected in a mould under
high pressure. The foaming agent is a CFC-free substance say, propane.
• The flooring can also be provided with a PUF slab, and the requisite water-
proofing and RCC finish will have to be done
• The value of overall heat-transfer coefficient of a 10 cm PUF panel is: U =
0.2 W/m2°C
Dr. M. Asif, MED
 Cooling Loads
The load calculation for a cold store is separated into the following main
sources of heat for a given 24-hour period.
(i) Transmission load.
(ii) Air change (infiltration) load.
(iii) Miscellaneous loads like electric motors, lighting, people, etc.
(iv) Product load, sensible.
(v) Product load, respiration.
The product load consists of three separate components:
(a) Sensible: This is the amount of heat that must be removed to bring the
product to storage temperature. It depends on specific heat of the product.
(b) Latent: This is the amount of heat that must be removed to freeze the
product. It depends on latent heat of fusion. And it is applicable in the case
of frozen food storage.
(c) Respiration: Fresh fruits and vegetables are alive. They undergo changes
even when stored at low temperatures releasing heat of respiration.
Dr. M. Asif, MED
 TRANSPORT REFRIGERATION
Refrigerated transport is the main link of the cold food chain.
1. Refrigerated Trucks and Trailers
These vehicles are refrigerated to maintain temperatures of either 1.5 to 4°C for
cold foods or –18°C for frozen foods.
The types of refrigeration systems used are:
• Product Subcooling
• Using Water Ice
• Water Ice in Bunker with Forced Air Circulation
• Using Dry Ice
• Using Liquid Nitrogen or Liquid Carbon Dioxide Spray
• Eutectic Plates with Station Charging
• Eutectic Plates with Vehicle-Mounted Condensing Unit
• Mechanical Refrigeration with Independent Engine or Electric Motor
• Mechanical Refrigeration Deriving Power from Vehicle Engine or Transmission
Product Subcooling

• With the use of improved insulating materials, it is possible to drastically cut the transmission load
of vehicles.

• In that case, use may be made of the storage capacity of the product itself for cold by subcooling it
to as low a temperature as possible before transporting for short distances.

• Thus even after reaching the destination, the temperature of the product is below the temperature
of the storage requirement.

• Examples are tankers for milk, orange juice, etc.

Using Water Ice

• The top of the product can be suitably iced.

• Again, it is a satisfactory method for short distances and for some products only.

• The refrigerating effect produced by the melting of ice is 335.4 kJ/kg.

 Water Ice in Bunker with Forced Air Circulation

• Figure shows the sketch of an ice bunker that is fitted in

front of an insulated vehicle.
• Air is sucked over ice by the blower taking its drive
from the engine.
• A 12 HP blower will add a heat equivalent of 0.37 kW.
• A mixture of ice and salt can also be used for lower
temperatures up to – 9°C.
Using Dry Ice:
• Dry ice is used in many small retail trucks for the delivery of frozen food, such as ice-cream. The usual
positioning of the dry-ice blocks is in the ceiling.

• The cooling is by natural convection. When forced convection is employed, dry ice may be placed in bunkers just
like water ice.

• The refrigerating effect produced by the sublimation of dry ice, which takes place at a temperature of – 78.5°C,
is 605.5 kJ/kg. In the use of dry ice, care must be taken to avoid burns due to low temperature, and suffocation
due to lack of oxygen.

Using Liquid Nitrogen or Liquid Carbon Dioxide Spray:

• In recent times, liquid nitrogen has become available almost as a by-product by liquefaction of atmospheric air.

• It has, therefore, come in use for the transport of frozen food.

• It may, however, be noted that liquid nitrogen has a normal boiling point of –195.6°C. This is an extremely low
temperature from the point of view of COP and refrigeration economy.

• Liquid nitrogen is, therefore, not recommended if it is not available as a by-product.

Eutectic Plates with Station Charging
• Eutectic plates forming channels are placed all round the body of the vehicle.
• They contain an eutectic solution which can be frozen by a refrigerant flowing in a coil immersed in
the solution.
• The coil is connected to a mechanical refrigeration system at the charging station.
• Cooling is produced by the evaporation of the primary refrigerant in the coil.
• When the solution is frozen, the truck loaded with the product for delivery is ready for departure.
• Eutectic plates are made in many sizes varying from 45 to 90 cm in width.
• A typical plate of 76 cm 168 cm 6.65 cm has a refrigerating capacity of 17935 kJ.
• Standard plates operate at temperatures of – 51 to – 3.5°C.
Eutectic Plates with Vehicle-Mounted Condensing Unit
• This system is becoming increasingly popular because of economy as well as reliability for the
transport of frozen foods.
• Eutectic plates are used for maintaining the product at the required temperature.
• However, when the frozen eutectic has melted, the vehicle mounted condensing unit can be started.
• Further, the auxiliary drive mounted on the vehicle when it is in use and an electric motor drive for
use at the charging station.
Mechanical Refrigeration with Independent Engine or Electric Motor
• The mechanical-refrigeration system mounted on the vehicle has an independent engine.
• Some are also equipped with an electric motor for stand-by operation at the charging station.
• These units are available in two ranges:
(i) 5.86 to 10.3 kW capacity at 1.5°C.
(ii) 1.76 to 5.28 kW capacity at – 18°C in a 40°C environment.
• By far, this is one of the most common methods.
Mechanical Refrigeration Deriving Power from Vehicle Engine or Transmission
• There are many practical designs available.
• The refrigeration compressor may be either directly coupled to the engine, or may take off
the power through transmission.
• In one design, the engine runs an alternator.
• The A.C. current is rectified and is used to run D.C. motors for compressor and fans.
• The refrigeration is, however, produced only when the vehicle engine is in operation.
2. Refrigerated Railway Cars
• Most refrigerated railway cars use ice bunkers with water ice or ice-and-salt mixture.
• The recharging of ice is required at intermediate stations on the route.
• Nowadays, the mechanical-refrigeration system is being increasingly adopted.
• It is provided with an independent diesel-generator set so that refrigeration is independent of the car
movement. The normal generator capacity is 20 kW.
3. Refrigeration in Air Transport
• Refrigerated air transport of some commodities can be justified on the basis of saving in the time and
preservation of quality.
• In some passenger aircraft, the cargo compartments are cooled by the air-conditioning system itself.
• In cargo aircraft, the perishables are pre-cooled before shipment.
• For transit refrigeration, if necessary, refrigerant packages of water ice, dry ice or other substances are
used.
4. Marine Refrigeration
• A special feature of marine transport is the varying climate, ranging from extreme hot to extreme
cold, through which the ship has to pass during the course of its journey.
• The insulation and fittings should be suitable both for warm and cold water routes.
• A vapour barrier for moisture should be provided on both sides of the insulation. Corkboard is used
due to its structural strength, fire-resistant property, low permeability for moisture, etc.
• Refrigeration is used in ships for cargo and stores of passenger ships.
• In the case of cargo, the refrigeration system should be capable of providing any temperature between
– 23.5 and 12.5°C.
• In addition to the cargo, ships must have their own stores.
• It is also used in trawlers for fishing.
• Fishing vessels use ice for short distances from the shore, but deep-sea fishing trawlers which remain
away for months together must have mechanical refrigeration.