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  • Build The Cool Room

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    Predrag Terzic
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    Build the Cool Room

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    Build the Cool Room

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    Build the Cool Room

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    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    4 vues11 pages

    Build The Cool Room

    Transféré par

    Predrag Terzic
    Build the Cool Room

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 11
    Small-Scale Cold Rooms for Perishable Commodities For information about ordering this publication, contact University of California Communication Services—Pubheations Division of Agriculture and Natural Resources. 6701 San Pablo Avenste, 2nd Floor Oakland, Californias 94608 1230 Telephone (510) 612.2431 within California (800) 994.8840 FAX (510) 043-5470 cecmail inquiries to anrpubs@acdavisedu Publication 21449 vate he Unt States Ate {100 by the Regents the Unser of Dison of Ageicline and Natural Resources All rights reserve ve trator eae Ra ae by ay moans, ee tone Iie Luiveaity-of Calton ‘sah appbcable te Inti race en a Sessa iat vata an atervstive wi Aa al Unni pies ieancrt tehsil aces Hin Linney ae ict feceaen tI ‘awe alate MM WN o sane Aethon Paneer a Small-Scale Co Temperature management is the key to maintaini the freshness of fruits, vegetables, and cut flowers after harvest. By investing in a cold room, small: scale farmers, packers, or merchants can signifi cantly slow the quality loss of their produce, Here we describe the choices producers have in buyi building cold-stora c facilities. PLANNING Location The cold room should be conveniently located. If its purpose is to hold produce alter harvest and before delivery to a wholesaler or retailer, it should be accessible from the field because time lost between harvest and initial cooling can seriously reduce quality. For many commodities, 1 hour at a field temperature of 90°F will reduce quality as much as several days in storage under proper tempera conditions, If the cold room is to be used in conjunction with a retail outlet, locate it so produce can be conve niently moved from cold storage as displayed prod uucts are sold and easily returned at the end of the day: In addition, the cold room site should have good drainage and access to utilities and permit expan. sion as the business grows. Product Product storage. de Plan view Figure 1. Product placement in smaller cold rooms (about 10 Id Rooms for Perishable Commodities Size of a cold room Cold room size is based on the typical volume of produce (measured in cubic feet) handled during a peak harvest or a peak sales day. To determine the required floor area (in square feet), divide the pro dluce volume by the height (in feet) to which produce can be stacked. Shelves ean be used to increase the effective stacking height of some products. Within the storage atea, plan for a 6-inch distance between the product and the interior walls to allow for good air circulation, Area is also needed for aisles (fig. 1). Aisle width, which is based on cold room size, should be at least 3 feet for a small walk-in room. A larger cold room that accommodates pallets should hhave aisles at least 6 feet wide to allow the use of pal let jacks. Wider aisles may be needed for forklifts To guarantee good air flow, the cold room ceiling should be at least 12 to 18 inches higher than the produce. Ifthe cold room is used for initial cooling and there is no forcedL-air cooling, allow ext so that the product can be spread out for exposure to cold air. After cooling, the produce can be stacked for storage Temperature Each product has an optimum storage temperature Based on the product or products being stored at time evaporator we Vertical eross section x 12 fet) 2 Table 1. Compatible fresh fruits and vegetables during seven-day storage Group Group? Group 3 EBC, 028 50-50% relative homily (). EET108 SGI STL IWC ASTM Vegetables aif spouts chinese cabbage mushroom best biter elon ‘naanth Chinese tui” mustrdareens* ean soap, een, wax tonto ante calrd* pasley” acts leaves ops) essa srthoke Comm set baby pip Galbaza fyonion sogul" fatvegetaties faci hays” nae asparagus daikon ‘ah Coupes Southern pe) fama ions endve™chicory hub aaa” potato beans fova,tima scarce” fuabega cogplo™ pain beet femal salty ivan toed elon) Suna winter (har ein Beljanendve* gate Searzera tong bean see pottar bok choy ‘en onion” Shalt mmalooga tao seen) boeoh! et rat asl) snow pea® oho" tomatoe, partly sie bvowofoner” ——hoseaash spinach” Dapper bel ci inate ren Issel spewst Jetsam arichoke Sweet pe* Squash: simmer sf nd)” ven" cbage™ kale Shs card tuto rot" ‘aon tun winged Bean Gallowe ahah tum gens* celeiae eek” water chest caer" tetucet watercress" oars nt Fruits and Melons ape ‘ant loquat avocado, urge Kimesuit——atenoya mame Spot ‘at ruts nectaine seo mandarin tanona mango Scat ipe date peach cts pear tuna ive weal mangosteen Sarados chery deubery Fear Asan, European clamondin orange cant pansy Boctbeny tlotbery Persimmon ramble passon fait Gsebamelon Pesan melon Duebery fg pum ‘canbe pepino— Ghevmoya plantain boysenbery gooseberry Plum fasta apple Pneapele—eenshaw melon ambit Ginito a00 omeoraate sion pomelo heneydew melon Sapo Cantlope Eu” prone fajoa Sogarapple about” Sapte Caihew apie eh thince jana tamarilo fact sousop Sey loganbery reper aps tometind ‘ocont ‘ongan Savery ume tare Non Cnarymelon _tangeine kunauat oh rt lemon” watermelon lone” "NOTE: Ethylene level shouldbe kept below 1 ppm in storage are, "Sensitive to ethylene damage of storage, an optimum operating temperature can be determined. Table 1 lists recommended tempera tures for short-term storage of many types of perish able products. If products from different groups are handled, then separate cold rooms are required. Long-term storage temperatures sometimes dilfer slightly from those listed in table 1, especially for products in groups 2 and 3. A reference like USDA Handbook 66, Commercial Storage of Fruits, Vegeta- bles, Cut Flowers and Nursery Stock provides specific temperature recommendations. THE CHOICES Cold rooms can be purchased new or used as prefab ricated units; can be owner-built; or can be made from used refrigerated transportation equipment, such as rail cars, marine containers, or highway vans. The choice should be based on affordability, availability of equipment in the area, and the amount of time available for building a structure or modi ing transport equipment Table 2 shows cost estimates for various cold room options. Evaluated on a per-square-foot basis, anew commercially installed cold room is one of the most expensive choices. A unit with about as much Moor area as a typical refrigerated transport vehicle costs $45 per square foot, but the cost of smaller rooms can be much greater. For example, one man ufacturer quoted a cost of about $160 per square foot fora small (6x 8-foo) room compared with the $45 per-square-foot cost of a 20 x 20-foot room. Using refrigerated transport vehicles is cost competitive with commercially installed new units and may be slightly cheaper in some cases. Building the cold | room yourself or buying a used prefabricated cold Table 2. Cost comparison of small-scale cold rooms Cost (dollars per square foot) Equipment & ‘Type of cold room materials ransport to site Total New prefabricated” = = 6 Used prefabricated ° 10-30 Rail cart 2207 28-33 Highway vang ° 33.45 Marine containesd 510 35-43 uit a 10-20 “Prefabricated panels with meal interior and exterior fecng attached to Toanvboard Insulation. Building assembled by a commercial contacter, 400 square fet of floor area, and 2p vefrigeratin system installed (add 5% i installed outside) Owner installed, fDiesoelectrc rerigeration system. Floor dimensions are 9 » 45 fet, Spieset powered. Cost to convert to electically powered retigeration is $10 to $20 per Square foot wheels are lft attached, 2 tuck high dock or ramp may need t0 be installed at extra expense “eecvicaly powered no whee, ads, of suspension system are attached ‘*vood-frame construction, similar to plan in figure 6. Installed by owner and includes 2 contractor installed, used refrigeration system, room are the least expensive options, but the cost is based only on the cost of materials and does not include the cost of planning and consteuction time Prefabricated cold rooms Prefabricated cold rooms are most often bought used from restaurants or stores that are going out of busi- ness or are remodeling. A few companies specialize selling used equipment. The cold room walls are usually assembled in sections, which makes moving and reassembly fairly simple. The sections or panels consist of foam insulation covered on both sides with metal or plastic. The panels use special attach- ment systems to allow quick installation, Most pre- fabricated coolers are not weather-tight and must be assembled within an existing structure Railroad companies occasionally offer refrigerated rail cars to the public for purchase, Th very sturdy and were originally well insulated. Refrigeration is run by a 440-V, three-phase electric motor that is powered, in turn, by a diesel engine generator. The generator set can be salvaged and the refrigeration connected to the electric mility (pro- vided there is 440-V, three-phase power available Cars have 9-foot, 4-inch-high ceilings, which limit the height to which produce can be stacked, Doors located in the center of the side walls, allowing easier access to the product than the doors of marine containers and highway vans, which ona rail car a are located at the end of the unit. Because rail cas are usually sold without rail trucks (wheels), the biggest problem that most purchasers have is getting the car from the railroad to the farm site. tis possible, how ever, to devise a method for putting doll the rail car trucks and hauling the car over the road. highway Others have rented crane services and trailer to anspor the rail car over the hig Highway vans Used. refrigerated highway vans have a unique advantage as cold rooms (fig, 2): the room is portable if the wheels are left on, If the production a site changes, the cold room can be moved to the new location. Because of the wheels, however, the floor of a highway van is usually about 4 feet off the ground, which may make moving products in and out of the van more difficult The refrigeration system is powered directly with, a diesel engine, a benefit if utility electricity is not available at the cold room site, although engine-

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