Fresh-keeping cold storage is the most common cold storage in daily life. The fresh-keeping warehouse is widely used. It mainly stores fresh fruits, vegetables, food, beverages, tea, etc. The main fields are hotels, medicines, stores, fruit shops, shopping malls, canteens, farmer's markets, etc. .
Storage is a way to control the activity of food microbes and enzymes and prolong the storage time of vegetables. Insurance cold storage technology is a way of modern low temperature preservation, and its investment cost is lower than other cold storage costs, mainly equipment materials and thermal insulation materials. Different choices, vegetable preservation temperature range of 0 to 15 degrees, can effectively reduce the incidence of pathogenic bacteria and fruit rot rate, but also can slow down the process of respiratory metabolism, thus extending the purpose of storage.
The fresh-keeping warehouse is not just a cold storage of fresh fruits and vegetables. It is called a fresh-keeping cold storage. The refrigerator has the functions of refrigerating fresh-keeping and freezing. In fact, as far as the angle is concerned, as long as it is an extended storage for food, the refrigeration engineering equipment that has a fresh-keeping effect on food can be called Fresh cold storage.
Vegetable cold storage is a building that uses artificial cooling to allow a fixed space to reach a specified temperature for storage. Cold storage can be widely used in food factories, dairy factories, pharmaceutical factories, chemical plants, fruit and vegetable warehouses, poultry and egg warehouses, hotels, hotels, supermarkets, hospitals, blood stations, troops, laboratories, etc.
The vegetable cold storage is mainly used for constant temperature storage of food, dairy products, meat, aquatic products, poultry, fruits and vegetables, cold drinks, flowers, green plants, tea, medicines, chemical raw materials, electronic instruments and the like. It is a class of production refrigerators, distribution refrigerators and life service refrigerators. Production cold storage is an important part of food processing enterprises, and is generally built in areas where supply is concentrated. Perishable foods such as fish, meat, poultry, eggs, fruits and vegetables are processed into cold storage for cold processing and then transported to the consumption area for distribution. It is characterized by high cold processing capacity and zero storage and storage of stored items.
Distributive cold storage is generally built in large cities or water and land transportation hubs and densely populated industrial and mining areas. It is used for market supply, transportation and storage of food. It is characterized by large refrigeration capacity and low freezing capacity, and is suitable for storage of various foods. The service cold storage is used for temporarily storing food for the needs of living. It is characterized by small storage capacity, short storage period, variety, and low stacking rate.
Vegetable cold storage equipment Generally, the freezer is cooled by a refrigerator, and a liquid with a low vaporization temperature (ammonia or Freon) is used as a coolant to evaporate under low pressure and mechanical control conditions, thereby absorbing heat in the storage tank. To achieve the purpose of cooling and cooling. The most commonly used is a compression refrigerator, which is mainly composed of a compressor, a condenser, and an evaporation tube. According to the way of the evaporation tube device, it can be divided into direct cooling and indirect cooling. Direct cooling installs the evaporation tube in the cold storage room. When the liquid coolant passes through the low-pressure evaporation tube, it directly absorbs the heat in the warehouse and cools down. The indirect cooling is performed by the air blower to suck the air in the warehouse into the air cooling device, and the air is heated by the evaporation tube spiraled in the cooling device, and then sent into the storage to cool down. The advantage of the air cooling method is that the cooling is rapid, the temperature inside the storage is relatively uniform, and the harmful gas such as carbon dioxide generated during the storage process can be taken out of the warehouse.
Characteristics and requirements of vegetable cold storage building: Vegetable cold storage is mainly used for food processing and refrigeration, and it maintains a certain low temperature in the room through artificial refrigeration. The wall, floor and flat roof of the cold storage are covered with a certain thickness of insulation material to reduce the heat input from the outside. In order to reduce the radiant energy absorbed by the sun, the surface of the exterior wall of the cold storage is generally painted in white or light colors. Therefore, the freezer building is different from the general industrial and civil buildings and has its unique structure. Vegetable cold storage buildings should prevent the diffusion of water vapor and the penetration of air. When the outdoor air invades, it not only increases the cooling capacity of the refrigerator, but also brings in water into the warehouse. The condensation of moisture causes the building structure, especially the heat insulation structure, to be damaged by moisture, so it is necessary to provide a moisture-proof insulation layer to make the refrigerator building have Good sealing and moisture barrier.