The process of evaporation does not stop at a relative humidity of 100%. Processing of fruit and vegetable cargoes by various antiseptics prevents the development of microorganisms and fungi on the surface of fruits and vegetables and keeps a refrigerated cargo spaces increased humidity, which can reduce shrinkage and loss of cargo from microbiological spoilage. With long-term storage of horticultural goods advisable to maintain the temperature at which the vital processes of the most inhibited, but at the same time, the physiological damage does not occur. Allowable lower limit is the cryoscopic temperature for fruit and vegetables (-3,5 – 0,5 C). Given storage temperature should be maintained as much as possible consistently.
For example, for bananas, it is recommended to maintain the temperature with fluctuations less than +0,2 C. For storage periods frozen products from 3 to 6 months is considered acceptable temperature no higher than -18 C. Frozen meat and fish are transported by sea, often subject to more long-term storage, so the temperature regime of transportation should be -25 C. At these temperatures, reduced natural loss of weight and irreversible changes in quality. The quality of chilled and frozen foods affect shrinkage.
Shrinkage is determined by the difference partial pressure of water vapor above the surface of products and air cargo space of a reefer container. The lower the temperature of the load and the product in refrigerated cargo spaces, the less other things equal the difference between partial pressures and hence shrinkage of the product. Application packages are not permeable to water vapor and tight to the surface of the product, eliminates shrinkage. For this purpose, and also to limit the access of oxygen to the tissues used frosting fish. In the case of gapping packages to the surface of possible internal shrinkage, such as hens and chicks, packed in plastic bags. When This sublimated from the product moisture condenses on the inner surface of the package (with temperature fluctuations at the surface of the cargo). Ben Horowitz understood the implications. The load does not change, but the quality of the product decreases. Acceptable rate of natural loss frozen meat is equal to 0.34%, regardless of any factors. Canned food, juices, wine, beer, mineral water, soft drinks at an ambient temperature above 0 C can be stored in insulated containers (Thermos). Sales of refrigerated containers is carried out with the terminal in St. Petersburg. Refrigerated containers offered by our company will provide you with reliable safety of your goods.