NAME: THEERTHA NAIR

REGISTRATION NO.:
MITU17BTFT0076
COURSE TITLE: FOOD COLD
CHAIN MANAGEMENT
COURE CODE: FE-3611
TOPIC: COMMODITY SPECIFIC
COLD CHAIN PATTERN
COLD CHAIN MODEL
FRUITS AND VEGETABLES
 FRUITS AND VEGETABLES
•Factors,such as age and origin affect how fresh produce
should be stored.
•Soon after harvest products start to deteriorate.

•Every different f&v require different temperature and

humidity range
•The size also varies: mini chillers and mega cold stores
along with portable cold storage
•Every cold chain refrigeration units provides a temp.
range between -40°C to +10°C
 FEATURES OF COLD STORES IN F&V
• Temperature control (Cool season fruit and veg, such as
kale and sprouts, should be stored at around 0-2°C and
warmer season fruit and veg, such a cucumber and
tomato, is best stored around 7-10°C)
•Versatile (plenty of options when it comes to storing and
distributing fruit and veg)
•Refrigerated containers

•Blast freezers and chillers (for stocking and distributing

frozen fruit and veg)
•Cold rooms (Grade A specification)

 
 STORAGE CONDITIONS FOR VARIOUS FRUITS AND
VEGETABLES
Optimum Temperature
Produce Type Optimum humidity % Storage life
°C
Apples 1-4 90-95 Up to 12 months
Bananas 13-16 80-95 Up to 3 weeks
Blackberries and
Berries (incl. raspberries up to 3
0 90-95
Strawberries) days, strawberries and
cherries up to 7 days
Grapes 0 85 Up to 8 weeks
Nectarines, plums and
0 90-95 Up to 5 weeks
peaches
Pears -1-0 90–95 Up to 7 months
Broccoli and
0 95-100 Up to 4 weeks
cauliflower
Mature, up to 9 months
Carrots, mature and
0 98-100 and immature up to 6
immature
weeks
Onion, white and red 0 65–70 Up to 8 months
Lettuce 0 98–100 Up to 3 weeks
DAIRY INDUSTRY
 FEATURES OF COLD STORES IN DAIRY
INDUSTRY
•Consistent and adjustable temperatures within
the cold stores
•Stainless steel and aluminium interior (avoid
spillage, breakage and maintain cleanliness)
•Suitable size (varies with small farms and large
dairires and creameris)
•Temperature monitoring

•Supply chain monitoring (including tracking,

recording and reporting)
FISH INDUSTRY
 FISH
•Fishes have very short shelf life once it is
caught, and thus it needs to be freezed
•Before freezing it goes through primary
processing, i.e. removing their heads and guts,
skinning and filleting.
•The frozen raw material can be sold ‘as is’ to
consumers or further processed to fish fingers
or coated fish steaks
 COLD CHAIN IN FISH INDUSTRY
•Sea based operation: catch, process and freeze
the fish on the factory ship itself
•Land based operation: catch, process and
store(in ice till reaching the factory) on the
ship. Frozen in the land factory
•Blast freezing is preferred

•Should resist rusting

•Easy loading and unloading (should not disturb

the product inside)
•Temperature control and maintenance
MEAT AND POULTRY INDUSTRY
 MEAT AND POULTRY INDUSTRY
•Specialized store since it is designed and equipped to store a single
product which can be in different forms (carcasses, cuts, deboned).
•Depending on their role in the cold chain, cold stores can be classified as
production, short-term, long-term or distribution stores.
•Production cold stores are part of the slaughterhouse. Their main
functions are primary chilling, indispensable in modern meat treatment,
and carrying buffer stock, particularly when they are close to cattle-raising
areas.
•Short term cold stores serves to regulate all-year production. These stores
receive goods from production stores, keep them from one week to several
months, and supply distribution stores. These can be in slaughterhouse or
at a distance.
•Distribution stores, generally sited in urban areas, receive goods either
from production or short- and long-term stores and distribute to local
retail markets. Their storage periods are normally short, varying from one
to several weeks.
•Cold stores can be used to keep refrigerated chilled meat or frozen meat or
both, with independent refrigerated chambers for each purpose and the
facility of changing from one cold operation to another.
 DISTRIBUTION OF MEAT AND
POULTRY IN COLD CHAIN
•Before transportation poultry meat should be and kept
at temperatures below 4˚C
•Size, initial temperature of incoming meat, targeted
temperature during transportation, mechanical
characteristics (e.g. power of compressors, ventilation
and insulation), as well as energy/cost matters are issues
of first priority when considering the meat
distribution/transportation.
•Human contact should be limited with the products.
 STORAGE CONDITIONS FOR CHILLED ANIMAL
PRODUCTS

Commodity Temperature Relative Practical

(°C) humidity storage
(%) life

Beef -1.5 to 0 90 3–5 Weeks

Beef (10% CO2) -1.5 to -1 90–95 max. 9 Weeks

Lamb -1 to 0 90–95 10–15 Days

Pork -1.5 to 0 90–95 1–2 Weeks

Veal -1 to 0 90 1–3; Weeks

Chicken -1 to 0 >95 7–10 Days

Rabbit -1 to 0 90–95 max. 5 Days

THANK YOU