What are the key points in the construction and design of cold room for fruits and vegetables?
1、 Dry consumption of fruits and vegetables
The loss should be considered in the storage of fruits and vegetables, and direct cooling should be used as far as possible because air cooling will greatly improve the dry consumption of fruits and vegetables, which will affect the economic income.
2、 Saving energy and money
The economic cost of later use should be considered in the design of cold storage installation, and the most important is the power consumption of later use cold storage. To save electricity, it is necessary to reduce the unit heat of the cold storage enclosure. First of all, the thermal conductivity of thermal insulation materials should be small; second, the thickness of the envelope structure layer should be thick. But the thickness should not be too thick, otherwise, it will increase the construction cost and waste space. Besides, to reduce the absorption of solar energy, the exterior walls of refrigerators are generally painted white or light color.
3、 Technical elements
The storage temperature of fruits and vegetables is generally between 0 ℃ - 15 ℃, they are different, different storage temperature of fruits and vegetables should be stored according to the temperature. For example, cabbage, carrot, grape, apple, etc., good storage temperature - 5 ℃ - 2 ℃, for example, tomato, cucumber, litchi storage temperature about 10 ℃, banana, lemon, pumpkin, and other fruits and vegetables suitable storage temperature is 2 - 8 ℃. In a word, too high storage temperature will accelerate the aging of fruits and vegetables, too low storage temperature will lead to chilling injury and freezing injury, and at the same time, the humidity of cold storage should be considered.