Ventilation of the Storage Room - 530 Words

Ventilation Ventilation or control of air velocities of the storage room is important in maintaining a uniform relative humidity throughout the room, removing odors, and preventing the development of stale odors and flavors. Irradiation Use of ultraviolet irradiation along with chilling storage helps preserve some food at higher temperature or by use of higher humidity. Ultraviolet lamps are normally installed in rooms for storage of meat and cheese. Freezing of food The rate of freezing of food depends on a number of factors, such as the method employed, the temperature, circulation of air or refrigerant, size and shape of package, and kind of food. Sharp freezing typically refers to freezing in air with only natural air circulation or at best with the use of electric fans. The temperature is usually -23.3 0C or lower but may vary from -15 to -290C, and freezing may take from 3 to 72 hours also termed slow freezing. Quick freezing is variously defined, but in general implies a freezing time 30 minutes or less and usually involves the freezing of small packages or units of food. Quick freezing is usually accomplished by one of these general methods: (i) Direct immersion of the food material or the packaged food in a refrigerant, as in the freezing of fish in brine in special syrups. (ii) Indirect contact with the refrigerant, where the food material or package is in contact with the passage through which the refrigerant at -17.8 to –45.6 0C flows. (iii) Air-blastShow MoreRelatedWhere All Equipment Are Be Kept Essay1508 Words   |  7 Pagesfollowing conceptual plans show the different spatial configuration of each floor according to their usages. The basement is directly accessed by a staircase on the side and a lift right from the inside. It is divided into various rooms which the purpose is to serve as storages for the facility according to the needs and the type of equipment. 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