Refrigeration and Air

Conditioning
Systems in Food
Preservation
BY: AKSHAY PATHANIA
ASSISTANT PROFESSOR
MECHANICAL ENGINEERING DEPARTMENT

Food Preservation
T H E F O O D P R E S E RVAT I O N M AY B E D E F I N E D A S T H E S TAT E I N W H I C H F O O D
M AY
BE
R E TA I N E D
OVER
A
PERIOD
OF
TIME
WITHOUT
BEING
C O N TA M I N AT E D BY PAT H O G E N I C O R G A N I S M S O R C H E M I C A L S A N D W I T H O U T
LO S I N G I T S C O LO U R , T E X T U R E , F L AV O R A N D N U T R I T I O N VA LU E .

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Applications of Food Preservation
It adds variety to the food.
It increases the shelf life of food.
It increases the food supply
It decreases the wastage of food.

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Causes of Food Spoilage
1. Spoilage due to physical changes.
2. Spoilage due to chemical changes.
Enzymes
Micro-organisms

Bacteria
Yeast
Moulds (fungus)

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Methods of Food Preservation
1.
2.
3.
4.
5.
6.

Heat Processing
Dehydration
Chemical Preservation
Oils and spices
Canning
Pasteurization

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Food Preservation by Refrigeration
The Refrigeration is the only means of preserving food in its original position.
The preservation of perishable foods by refrigeration involves the use of
low temperature as a means of eliminating the activity of spoilage agents.
It has been found that the growth of food destroying microorganisms
is much faster (about 100 times) at a temperature of 10C than at 4C.
This is enough to emphasize the use of refrigerators for preserving
fruits, vegetables, fish, meat, milk etc.

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Domestic Refrigeration for Food Preservation

The main purpose of a domestic refrigerator is to provide a low temperature
for storage and distribution of foods and drinks.
The storage in domestic refrigerators is generally short term or temporary
storage.
These are small in size and vary in capacity from to 0.25.
The refrigerant used should preferably be non-toxic.
Generally, methyl chloride, R-12 and R-11 are used as refrigerants.

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Commercial Refrigerators for Food
Preservation
Reach-in Refrigerators
These refrigerators are the most versatile and the
most widely used of all commercial fixtures. These
refrigerators may be used for both storage and
display of the product. When used for storage only,
they have solid doors, while for display of product,
glazed doors are provided. These refrigerators are
commonly used in grocery stores, meat markets,
bakeries, lunch counters, restaurants and hotels.

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Commercial Refrigerators for Food
Preservation
Walk-in Cooler
The walk in coolers are mainly used as storage
fixtures. They are available in a wide variety of sizes.
These are used by nearly all retail stores, markets,
hotels, restaurants etc. for the storage of perishable
foods. Some walk-in coolers are provided with glazed
reach-in doors for storing, displaying and dispensing
of dairy products, eggs and beverages.

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Commercial Refrigerators for
Food Preservation
Display Cases
The principal function of display cases
is to display the product or commodity
in a most attractive manner in order to
simulate sales. Thus, in the design of a
refrigerated display fixture, the first
consideration is given to the product
being displayed.
a. Self service case
b. Service case

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Cold Storage for Food Preservation
Many food products may be stored at some
temperature above freezing point. The storage
may be short term storage or long term storage.
The storages which are used for short term
storage purposes are known as cold storages.
The period for short term storage ranges from
one to two days or to a week or more in some
cases, but not more than 15 days under any
circumstances. When perishable foods are to be
stored for a longer period, they should be frozen
and stored in frozen stores.

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Considerations should be kept in mind
while storing the foods in cold storages
1. Storage Temperature
2. Relative humidity and air motion
3. Mixed Storage
4. Product chilling

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Frozen storages for Food Preservation
When the food products are to be preserved in its original fresh state for longer periods, then they
are usually frozen and stored approximately at -15C or below.
They differ from cold storages in their size and the temperature range.
The high quality products in good condition should only be frozen.

The meet products do not require any special processing before freezing. They are directly freezed
taking them into frozen storages after washing.

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Methods of Food Freezing
I.

Slow or Sharp Freezing (-17C to -40C, used for boxed poultry, fish, eggs in cans etc.)

II. Quick Freezing

a. Immersion freezing (for liquid products)
b. Indirect contact freezing
c. Air blast freezing (-17C to -40C, used for shrimp, fish fillets, pre-cooled products packed in small
packages)

Cold Storage Temperatures

Cold Storage Temperatures

Cold Storage Temperatures