Topics 13

Storage Technique for

Foodstuffs

Storage Technique
for Foodstuffs
Nur Wulandari

Department of Food Science & Technology

Faculty of Agricultural Engineering & Technology
Bogor Agricultural University

Storage Technique
for Foodstuffs

Grain

Fruits &
Vegetables

Storage techniques
for grain
Depend on:
Grain volume the higher the grain
volume, the more complicated its storing
techniques
Time of storage: short vs long periode
Purpose of storage: national logistic
Products shape

Storage
Technique for
Foodstuffs

Bag
storage

Grain

Fruits &
Vegetabl
es

Bulk
storage

other

In Indonesia bag storage is the

major technique used

COMPARISON BETWEEN BAG STORAGE

AND BULK STORAGE OF GRAINS
No. Component
1

Use of land

Bag Storage

Bulk Storage

Efficiency of storage
capacity

Less efficient
(only 2/3)

Very
efficient

Use for different types

of grains

Possible in
different
stacks

Not possible

Cost of construction

Low

High

Time for construction

12 18 months

12 18
months

Time of Storage

Short time

Long time

Mechanical operations

Difficult

Simple

Possibility to be
moved

Possible

Not possible

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Food Packaging and Storage Technology

Storage at high
Not possible

possible

COMPARISON BETWEEN BAG

STORAGE AND BULK STORAGE OF
GRAINS
No Component
10

Bulk Storage

Cost of handling
a. In and out of
commodity

b.Fumigation

c.Cost of bags

High

1 15 %

0.2 %

Can be serious

Rat proff

Difficult to
control

Bird proof

d. Loss
11

Bag Storage

Possibility of pest
attacks
a.Rat
b. Birds

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Food Packaging and Storage Technology

COMPARISON BETWEEN BAG

STORAGE AND BULK STORAGE OF
GRAINS
No Component
12

Bag Storage

Bulk
Storeage

Cost of pests control

a.Rats

High cost

Low

b. Birds

Relatively low

No
necessary

High cost

Lower cost

Higher

Lower

c. Insects
13

Loss due to scattering or

bag leak

14

Control of RH

Very difficult

Easy to
control

15

Moisture migration

Not possible

Possible

16

Foodcontrol
Packaging and Storage Technology
Application of
Almost not

4 January 2013

8
Possible

Storage Technique
for Foodstuffs

Bags
storag
e

Grain

Fruits &
Vegetables

Bulk
storage

Others

Bag storage system

Grain is stored in

40-80 kg bags
made from jute or
woven plastic
These bags are
normally formed
into a stack

Bag storage system

Jute bags should not be

stacked higher than 4m

and plastic bags 3m
Bags should be stacked
under cover
Stack the bags properly to

allow:
Optimal use of space
Ease of sweeping the floors
Ease of insepction of produce

for rodents and insect

Ease of counting the bags.

Bag storage system

A one meter gap should be left between and

around stacks and 1.5 meters clearance

between the top of the stack and the roof
Bags should be stacked on pallets or on an
above ground structure to avoid the
possibility of absorbing moisture from the
floor.

ARRANGEMENT OF BAGS IN STACKS

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Food Packaging and Storage Technology

14

ARRANGEMENT OF BAGS IN STACKS

(contd)
8 bale cluster

1 st
pile

2 nd
pile

Aizu 8 bale cluster

1 st
pile

2 nd
pile

10 bale cluster

1 st
pile

2 nd
pile

Sanzaku 9 bale cluster

1 st
pile

2 nd
pile

15

Bulk storage at farm level:

small outside granaries
woven baskets
located under
containers made from wood
or inside the
metal
house
concrete
Capacity: 200-1000kg
Losses are usually high

Bulk storage warehouses

At large export mills and

collection houses
Use metal or concrete
silos
Capacity: 20 to 2,000 ton
Silos have the advantage
more easily sealed for
fumigation
less grain is spilt or
wasted

DIFFERENT GRAIN STORAGE

TECHNIQUES
Storage technique which is also

application of pest control

Some storage techniques:
1. Storage at low temperature
2. Airtight storage
3. Storage technique by atmosphere
manipulation
4. Bag storage at open air
5. Bulk storage in flexible silo
6. Grain bags
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Food Packaging and Storage Technology

22

DIFFERENT GRAIN STORAGE

TECHNIQUES
1. Storage of Grains at Low Temperature
Temperature is lowered up to 15oC
Cooling system using static system or mobile
system
Advantages:
a) Insects and mold infestation can be avoided
b) Freshness of commodity is maintained
c) Organoleptic properties are maintained
d) Germinability is maintained
e) Milling quality will be better
f) No fumigation is needed
g) Weight loss will be very low
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Food Packaging and Storage Technology

23

DIFFERENT GRAIN STORAGE

TECHNIQUES
2. Airtight Storage
No outside air will enter the storage
system
Oxygen will be used due to respiration of
seeds, microorganisms, and insects
CO2 produced accumulation of CO2
Insects if present die
The technique can be
applied to grains with
high moisture content
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Food Packaging and Storage Technology

24

DIFFERENT GRAIN STORAGE

TECHNIQUES
2. Airtight Storage

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Food Packaging and Storage Technology

25

DIFFERENT GRAIN STORAGE

TECHNIQUES
3. Storage Technique by Atmosphere
Manipulation
Controlled Atmosphere Storage/CAS
CO2 concentration is controlled
continuously
Modified Atmosphere Storage/MAS
CO2 is applied once at the beginning of
the storage to replace all air in the system
(100% CO2), and later on no addition of CO 2
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Food Packaging and Storage Technology

26

DIFFERENT GRAIN STORAGE

TECHNIQUES
4. Bag Storage In Open
Air
Grains are packed in
bags
Bags are stacked like
pyramide
Pyramid of bags is
built on moisture
proof tarpaulin as
base
Pyramid is covered
with moisture proof
4 January 2013
Food Packaging and Storage Technology
tarpaulin

27

DIFFERENT GRAIN STORAGE

TECHNIQUES
4. Bag Storage In
Open Air
Notes:
tarpaulin is
moisture proof but
transmission of
moisture and gas
trough it is
possible)
Insect infestation
and rat attacks
are possible
2013This type
4 January
Foodof
Packaging and Storage Technology

28

DIFFERENT GRAIN STORAGE

TECHNIQUES
5. Bulk Storage In Flexible Silo
Base part of the silo is made of plastic
with woven wire
Plastic material is rodent proof
The silo is built in cone shape

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Food Packaging and Storage Technology

29

DIFFERENT GRAIN STORAGE

TECHNIQUES
6. Grain bags
For short-term (a few months maximum) &
high-volume grains to assist with harvest
logistics.
The capacity of grain bags:
40 to 90 metres long, for 100 to 300
tonnes (depending on the type of grain
and bag stretching during filling.
The material used: a three-layer
polyethylene
two white layers to protect against the

Grain bags

for horticultural
crops

Storage characteristics of grain

vs horticultural crops
Cereals and Oil
Seeds
* Low moisture content,
typically 10% to 20%

Horticultural Crops
* High moisture content,
typically 70% to 95%

* Small unit size, typically * Large unit size, typically

less than 1 gram
5g to 5 kg

* Very low respiration rate * High to very high

with very small generation respiration rate.
of heat.

* Heat production is
* Heat production is
typically 0.05
typically from 0.5 to 10
megajoules/tonne/day for megajoule / tonne/day at
dry grain.
0C to 5 to 70
megajoules/tonne/day at
20C.

Storage characteristics of grain

vs horticultural crops (contd)
Cereals and Oil
Seeds

Horticultural Crops

* Hard texture

* Soft texture, easily

bruised
* Stable - natural shelf life * Perishable - natural shelf
is from one to several
life is a few days to serveral
years
months
* Losses usually caused by * Losses usually caused by
molds, insects and
rotting (bacteria, fungi),
rodents.
senescence, sprouting. and
bruising.

Storing fruits and vegetables

Fruits and vegetables: highly perishable short

storage life (except: apples and potatoes : last for

several months)
Require: lower temperature with retained
moisture
Some crops produce odours in storage while
others emit volatile gases such as ethylene.
Ethylene stimulates the ripening of many fruits
and vegetables. This is negligible at low
temperatures but may be a nuisance at higher
temperatures.

Ideal Storage Temperatures, Relative

Humidities and Expected Storage Life
of Fruits and Vegetables
Commodity
Asparagus
Beans (green)
Carrots
Cauliflowers
Cucumbers
Cabbage
Chillies,
Capsicums
Courgettes,
Zucchini
Eggplants,

Storage
Temperature
C
0 - 2.0
5.0 - 7.0
0
0
7.0 - 10.0
0
7.0 - 10.0

R.H.%
95
90 95
90 95
90 95
90 95
90 -95
90 -95

Expected
Storage
Life
2 - 3 weeks
7 - 10 days
2- 5 months
2 - 4 weeks
10 - 14 days
3 - 6 weeks
2 - 3 weeks

0- 10.0

90

5 - 14 days

7.0-10.0

90

1 week

Ideal Storage Temperatures, Relative

Humidities and Expected Storage Life
of Fruits and Vegetables
Commodity

Storage
Temperature
C
Onions (dry)
0
Potatoes (white)
5.0 -10.0
Potatoes (sweet)
12.0 - 16.0
Tomatoes (ripe)
7.0 - 10.0
Tomatoes (green)
12.0 - 20.0
Watermelons
4.4 - 10.0
Apples
1.0 - 4.4
Avocados
4.4 - 12.5
Mangos
12
Pineapples
7.0 - 12.5
Papayas
7.0

R.H.%
65 - 70
93
85 - 90
85 -90
85 - 90
80 - 85
90
85 -90
85 - 90
85 -90
85 -90

Expected
Storage
Life
1 -8 months
2 -5 months
4 -6 months
4 -7 days
1 -3 weeks
2 -3 weeks
3 -8 months
2 -4 weeks
2 -3 weeks
2 -4 weeks
1 -3 weeks

Storing fruits and vegetables

Consequently, even when two or three crops

require the same storage conditions, it is not

advisable to store them together.
Products that emit ethylene include bananas,
avocados, melons, tomatoes, apples, pears
and all fleshy fruits. Lettuce, carrots and
greens are damaged with stored with fruits or
vegetables which produce ethylene. Even very
small amounts can be harmful. It is
recommended that onions, nuts, citrus fruits
and potatoes each be stored separately.

Factors affecting cool storage

of fruits and vegetables
1.
2.
3.
4.
5.
6.
7.
8.

Quality of products
Temperature
Pre-cooling treatments
Relative humidity (RH)
Air circulations and stacking
Respiration rate
Sanitation and air purifications
Addition treatments

42

5. Air circulations and stacking

of products
Air circulation: for distribute temperature

in storage room
Room filled with commodity needs air
circulation 7,5 times higher than empty
room
The containers used must be in the same
size
Not too wide alley cooling is unefficient
No dead end alley
43

5. Air circulations and stacking

of products
Gap between containers : 5 7,5 cm
Gap between the container and the wall: 10

cm- 20 cm
Containers stacking mus be aligned with
cooling air flow

44

6. Respiration rate of the

commodity
Respiration:

C6H12O6 + 6 O2 6 CO2 + 6 H2O + 673 kcal

Calori produced (calori evolution:

BTU/ton/day) need appropriate cooling

load
Calori produced depend on commodities
and T
Shelf life of commodity contrary to the
rate of calori evolution

45

6. Respiration rate of the

commodity
Rate of calory evolution of fruits and vegetables in
several temperatures (BTU/ton/day x 100)
----------------------------------------------------------------------------------------------------------------------Temperature ( F)
Commodity
--------------------------------------------------------------------------------------32
40 - 41
59 60
68 70
77 - 80
----------------------------------------------------------------------------------------------------------------------Apple
5-9
11 - 16
30 - 68
30 - 77
Avocado
44 - 66
136 - 345
162 - 763
259 - 942
Unripe banana
46 - 51
72 - 76
Ripe banana
55 - 165
72 - 312
110 - 540
Strawberry
27 - 39
36 - 73
156 - 203
225 - 431
372 - 464
Orange
4 - 11
8 - 16
28 - 52
49 - 75
54 - 89
Bit
27
41
72
Cabbage
10 - 14
17 - 27
41 - 57
61 108
107 - 140
Carrot
21 - 45
28 - 58
57 - 118
101 - 209
Cauliflower
36 - 42
42 - 48
94 - 108
165 - 189
185 - 308
Celery
16
24
82
142
Pea
39 - 72
64 - 134
465 - 584
Cucumber
33 - 73
31 - 106
42 - 121
Dried Bombay Onion
6-7
7-8
23 - 25
31 - 42
60 - 64
Green Bean
67 - 103
121 - 168 393 - 445
540 - 795
755 - 829
-----------------------------------------------------------------------------------------------------------------------46

7. Sanitation and Air

Purification
Sanitation of storage room

periodic cleaning with good air circulation

Sanitation of commodity

by separating damage/rotten commodity

Sanitation of the containers/crate

By using:
- Potassium hypochlorite 0,25 %; steam;
fumigation
Air Purification

By using activated carbon

47

8. Addition treatments
Cannot replace refrigeration
1. MAS andCAS
Commodity
Apple
Broccoli
Tomato
Banana

Temperature
(oC)

O2
(%)

CO2
(%)

05
05
8 12
12 15

23
12
35
25

12
57
0
25

N2
(%)

2. Chemicals (antioxidants, anti sprouting, antiseptic,

fumigan)
3. Waxing
4. Irradiation
5. Used of packing materials

48

Packing Materials
Packing materials used in

storage perform several functions

insulation against fluctuating temperatures
moisture retention
reduction of disease transmission.
Clean straw, dry leaves, corn stalks, hay, or
sawdust are commonly used for insulation.
Moisture retention of produce is usually
achieved with moistened sand, sawdust or
peat moss.
Plastic bags, lined boxes, crocks, metal cans
with liners, or plastic garbage cans are all

Packing Materials (contd)

Perforate plastic bags or liners at regular intervals

to allow air circulation and prevent condensation.

Vegetables requiring moist storage should never
be left directly exposed to air.
Alternating layers of produce with packing
materials reduces disease transmission.
Wrapping individual items of produce with
newspaper aids moisture retention and reduces
the possibility of cross-transfer of odors and
disease.

Storage Structures for Perishables

A Low-cost Cool Store
A simple low-cost structure in which

vegetables can be stored for the few hours

between harvesting and transporting to
market should be useful to growers of all
sizes.

Commercial Cool Store

Thank You