Store in the refrigerator thawed products
Shelf life of most products is enhanced storage at low temperatures. Figure 1.2 shows that the shelf life of a few foods, as a function of temperature1. Life all products increases as the storage temperature drops, but for certain food products, such as bananas and some varieties of apples, the optimal storage temperature above freezing point. For the products shown on Fig. 1.2 for the majority of meat, fish, fruit and vegetables, the storage period can be extended through the maintenance of products at low temperatures.
Many of the products are stored in a frost-free status and rarely are frozen, for example, bananas, apples, tomatoes, lettuce, cabbage, potatoes and onions. The optimal storage temperature multiple products from the point of view of conservation and the economy are given in Table 1.1. Some fruits can be stored at a temperature slightly below 0C (32F) without freezing, because water in the fruit in a solution of sugar and other substances that provide a lower freezing point than 0C (32F).
Some meat and poultry products maintain their quality better when storing superchilled at temperatures up to -1C (30F) temperature at which they remain unfrozen.
Immediately after harvesting, the fruits or vegetables are often warm. While the products will be cooled in the end, if stored in a cooling chamber, the rate of such a cooling can be too slow. Sometimes pre-cooling process3 (distinguished from the cooling air) applies. Forced air cooling, ice, hydrocooling, where the product is inundated with chilled water, vacuum cooling and examples of how to post harvest cooling. Vacuum pre-cooling-this is one of the methods, used for loading of product, such as a salad, placed in a vacuum chamber and pulled until a small amount of liquid water on the leaves evaporates. The process provides fast internal cooling head of lettuce. Sometimes refrigeration units loaded on trailers (Fig. 1.3), and moved to growing areas during the harvest season.
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