Food Research Lab’s Cold Storage Unit
Food Research Lab’s Cold Storage Unit
Food Research Lab’s cold storage room is a facility used to keep food with a short shelf life and is prone to spoil under normal temperatures. Fruits, vegetables, seafood, and meat are examples of these. These food items are kept at the right temperature (usually low, like -20 degrees Celsius or 5 degrees Celsius) and humidity, depending on the item. Our cold storage rooms are set up with pre-configured features depending on the food material to be stored.
The cold-storage facility at Food Research Lab is equipped with a refrigeration system that helps to maintain the proper temperature and atmosphere for each item being stored. A cold storage room’s major components are these:
- Compressor
- Condenser
- Receiver
- Expansion Valve
- Evaporator
- Blower
The compressor lowers the refrigerant's boiling point by raising its temperature and pressure. The condenser removes heat from the refrigerant as it transitions from a gaseous to a liquid condition. The refrigerant is now delivered to the reservoir, where it will be stored. The refrigerant is transported to an expansion valve to reduce the temperature and pressure in the liquid state. The Evaporator is the final phase, when heat from the environment is used to convert the refrigerant back to a gaseous state, creating the cooling effect. The blower circulates this cool air.
- Fruits
- Vegetables
- processed meat
- Dairy Products
- Spices
- Dry fruits
- Jiggery
- Pulses
- frozen foods
- chemicals, and
- pharmaceutical products.
Our facility helps prolong and preserve food’s shelf life without compromising its nutritional value.
Key contact
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Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
