Basic principles of food processing and preservation :easy notes

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PRINCIPLES OF REFRIGERATION STORAGE

LOW TEMPERATURE

Refrigeration storage room require sufficient capacity/insulation to maintain temperature of + 1oC, it is important to note the numbers of doors and factors causing heat cut. Vegetables and fruits generate different levels of heat. They are stored at different temperatures. The low temperature must be maintained as much as possible.

AIR CIRCULAÞION AND HUMIDITY CONTROL

Air is required to remove heat from food surface. If the air is too moist there is surface condensation and mould growth, if the air is too dry, food may dry out. Each food has its own relative humidity and temperature. The best relative humidity is equivalent to the moisture in food. Fans are constructed in the refrigeration system in order to enhance air circulation, all the sections of the room receives the low temperature. The hygrometers are read and interpreted correctly to ensure that the correct relative humidity is maintained so foods dont dry out or becomes too moist. The humifity requirements for foods are determined experimentally.

HYPOBARIC STORAGE

Refrigeration storage should be under reduced pressure and high relative humidity, reduced pressure lowers Oxygen level and high relative humidity prevents food dehydration. Lowered Oxygen level discourages the growth of spoilage aerobic organisms.

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