Refrigeration Technique and Cold Storage Room

At least one-third of humanity living on earth today is exposed to hunger, and cannot be fed sufficiently. However, unfortunately, at least one-third of the foodstuffs produced for the nutritional needs of humanity spoil and decay without being supplied to humanity. If all the foodstuffs produced for the nutritional needs of humanity were supplied to the needs of humanity without spoiling and decaying, humanity would perhaps not be exposed to hunger and would be fed sufficiently.

Starting from the production of perishable agricultural products such as fresh vegetables and fruits, animal products, and aquaculture products, they should be kept in cold environments until their consumption.

COLD STORAGE METHODS:

– Pre-cooling: It is to reduce the temperatures in a short time before the products are sent to long-term storage.

– Cold storage: It is a form of cooling applied above the freezing degrees of the products.

– Deep freezing: It is a way of creating a storage environment for a longer time than healthy storage.

– Freeze drying: The products are first frozen and then taken to a vented room. In this room, it is a method of drying the products completely or in relevant amounts through removing the moisture by absorbing the water vapor passing from the products into the environment with devices.

For the purpose of meeting the needs and expectations of our customers at the highest level, the analyzes made by our Feasibility Team are presented to our investors.  All cold storage plants are designed according to the space and needs of our customers.

Plant installations are carried out by expert installation teams working within our partner company. Installation, service and after-sales maintenance of the plants that we sell are carried out by our professional Technical Department.

COLD STORAGE PROJECT;

Its capacity: Applied cold storage projects should be prepared in the relevant capacities in the most appropriate way to the needs and processes, taking into account the raw material supply, economic power, technical suitability, and market size.

Its technique: In the project, the cooling materials, compressor, and its structure, condenser, the product to be stored should be selected in the most appropriate way according to the storage conditions and facility capacity, and location conditions.

Vegetables and fruits continue to grow after they are collected. They take oxygen (O2) from the air and give off carbon dioxide (CO2) to the environment. The spoilage of the fruit is the result of this process. In the AK/ADO storages, an atmosphere environment is created in which fruit and vegetables cannot continue their growth. This is an environment where oxygen (O2) is almost destroyed, a nitrogenous (N) environment is created, harmful carbon dioxide (CO2), and ethylene (C2H4) reproducing from the stored vegetables and fruit are absorbed, and the ideal temperature is achieved.

Life stops in Atmosphere Controlled Cold Storage and constant freshness is provided. Environment-friendly Atmosphere Controlled Storage which does not contain chemicals or any similar method, is the secret of fresh longevity.

Some fruits need to be cooled very quickly after they are plucked from the branch and harvested. This process extends the shelf life of the fruit during the sales process. This cooling system is done by cooling the water and passing the cooling process through the cooled water immediately after the fruits are harvested.

IQF (Individual Quick Frozen) is an advanced system and application in frozen food technology. With this method, food products are frozen one by one in a very short time at -40 ºC. This process takes place by freezing the water in the products, and in this way, the long life of the food products without additives is ensured. In order to prevent nutrient loss during the application, nutrients must be made without cracking the cell membrane. This requires foods to pass to -5 ° C very quickly.

Freezing is a very natural way of preservation, the only difference of this method from a home freezer is its ability to lower the product temperature down to -42 ° C by shocking. Since the freezing process is slow in home freezers, it causes nutritional value losses in products by cracking the cell membrane of foods. Deep freezing is a method that does not contain any additives.

Since they are frozen at -40 C by the IQF method and kept at -18 C, it is not possible for the microorganisms that cause rotting in frozen foods to reproduce and consequently being spoiled the products and lose their nutritional values.