ASHRAE REFRIGERATION IP CH 21-2010 COMMODITY STORAGE REQUIREMENTS《商品存储要求》.pdf

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1、21.1CHAPTER 21COMMODITY STORAGE REQUIREMENTSRefrigerated Storage . 21.1Refrigerated Storage Plant Operation 21.10Storage of Frozen Foods. 21.11Other Products 21.11HIS chapter presents information on storage requirements ofTmany perishable foods that enter the market on a commercialscale. Also includ

2、ed is a short discussion on the storage of furs andfabrics. The data are based on the storage of fresh, high-quality com-modities that have been properly harvested, handled, and cooled.Tables 1 and 2 present recommended storage requirements forvarious products. Some products require a curing period

3、before stor-age. Other products require different storage conditions, dependingon their intended use.The recommended temperatures are optimum for long storageand are commodity temperatures, not air temperatures. For shortstorage, higher temperatures are often acceptable. Conversely, prod-ucts subjec

4、t to chilling injury can sometimes be held at a lower tem-perature for a short time without injury. Exceptions include bananas,cranberries, cucumbers, eggplant, melons, okra, pumpkins, squash,white potatoes, sweet potatoes, and tomatoes. The minimum recom-mended temperature for these products should

5、 be strictly followed.The listed storage lives are based on typical commercial practice.Special treatments can, in certain instances, extend storage life sig-nificantly.Thermal properties of many of these products, including watercontent, freezing point, specific heat, and latent heat of fusion, are

6、listed in Chapter 19. Also, because fresh fruits and vegetables areliving products, they generate heat that should be included as part ofthe storage refrigeration load. The approximate heat of respirationfor various fruits and vegetables is also listed in Chapter 19.REFRIGERATED STORAGECoolingBecaus

7、e products deteriorate much faster at warm than at lowtemperatures, rapid removal of field heat by cooling to storage tem-perature substantially increases the products market life. Chapter28 describes various cooling methods.DeteriorationThe environment in which harvested produce is placed maygreatl

8、y influence not only the respiration rate but also other changesand products formed in related chemical reactions. In fruits, thesechanges are described as ripening. In many fruits, such as bananasand pears, the process of ripening is required to develop the maxi-mum edible quality. However, as ripe

9、ning continues, deteriorationbegins and the fruit softens, loses flavor, and eventually undergoestissue breakdown.In addition to deterioration after harvest by biochemical changeswithin the product, desiccation and diseases caused by microorgan-isms are also important.Deterioration rate is greatly i

10、nfluenced by temperature and isgenerally reduced as temperature is lowered. The specific relation-ships between temperature and deterioration rate vary considerablyamong commodities and diseases. A generalization, assuming anominal deterioration rate of 1 for a fruit at 30F, is as follows:For exampl

11、e, fruit that remains marketable for 12 days when storedat 30F may last only 12/3 = 4 days when stored at 41F. The besttemperature to slow down deterioration is often the lowest temper-ature that can safely be maintained without freezing the commodity,which is 1 to 2F above the freezing point of the

12、 fruit or vegetable.Some produce will not tolerate low storage temperatures. Severephysiological disorders that develop because of exposure to low butnot freezing temperatures are classed as chilling injury. The bananais a classic example of a fruit displaying chilling injury symptoms,and storage te

13、mperatures must be elevated accordingly. Some applevarieties exhibit this characteristic, and prolonged storage must beat a temperature well above that usually recommended. An applevarietys degree of susceptibility to chilling may vary with climaticand growing factors. Products susceptible to chilli

14、ng injury, itssymptoms, and the lowest safe temperature are discussed in Chap-ters 19 and 35 to 37.DesiccationWater loss, which causes a product to shrivel, is a physical factorrelated to the evaporative potential of air, and can be expressed asfollows:wherepD= vapor pressure deficit, indicating com

15、bined influence of temperature and relative humidity on evaporative potential of airp = vapor pressure of water at given temperature = relative humidity, percentFor example, comparing the evaporative potential of air in stor-age rooms at 32F and 50F db, with 90% rh in each room, thevapor pressure de

16、ficit at 32F is 0.018 in. Hg, whereas at 50F it is0.036 in. Hg. Thus, if all other factors are equal, commodities tendto lose water twice as fast at 50F db as at 32F at the same relativehumidity. For equal water loss at the two temperatures, the rh hasto be maintained at 95% at 50F compared to 90% a

17、t 32F. Thesecomparisons are not precise because the water in fruits and vege-tables contains a sufficient quantity of dissolved sugars and otherchemicals to cause the water to be in equilibrium with water vaporin the air at 98 to 99% rh instead of 100% rh. This property isdescribed by the water acti

18、vity awof the product. Lowering thevapor pressure deficit by lowering the air temperature is an excel-lent way to reduce water loss during storage.The preparation of this chapter is assigned to TC 10.5, Refrigerated Distri-bution and Storage Facilities.Approximate Deterioration Rate of Fresh Produce

19、Temperature, F Relative Deterioration Rate68 8 to 1050 4 to 541 337 232 1.2530 1pDp 100 100-=21.2 2010 ASHRAE HandbookRefrigerationTable 1 Storage Requirements of Vegetables, Fresh Fruits, and MelonsCommon Name(Other Common Name)ScientificNameStorageTemp.,FRelativeHumid-ity, %HighestFreezing Temp.,F

20、EthyleneProductionRateaEthylene SensitivitybRespi-rationRatecApproximatePostharvestLifeObservationsand BeneficialCAdConditionsAcerola (Barbados cherry) Malpighia glabra 32 85 to 90 29.5 6 to 8 weeksAfrican horned melon (kiwano)Cucumis africanus 55 to 59 90 Low Moderate 3 to 6 monthsAmaranth (pigweed

21、) Amaranthus spp. 32 to 36 95 to 100Very low Moderate 10 to 14 daysAnise (fennel) Foeniculum vulgare 32 to 36 90 to 95 30.0 2 to 3 weeksAppleNot chilling sensitive Malus pumila 30 90 to 95 29.3 Very high High Low 3 to 6 months 2 to 3% O21 to 2% CO2Chilling sensitive Malus pumila cv.Yellow Newton, Gr

22、imes golden, McIntosh40 90 to 95 29.3 Very high High Low 1 to 2 months 2 to 3% O21 to 2% CO2Apricot Prunus armeniaca 31 to 32 90 to 95 30.0 Moderate Moderate Low 1 to 3 weeks 2 to 3% O22 to 3% CO2ArtichokesChinese Stachys affinia 32 90 to 95 Very low Very Low 1 to 2 weeksGlobe Cynara acolymus 32 95

23、to 10029.8 Very low Low High 2 to 3 weeks 2 to 3% O23 to 5% CO2Jerusalem Helianthus tuberosus31 to 32 90 to 95 27.5 Very low Low Low 4 monthsArugula Eruca vesicaria var. sativa32 95 to 100Very low High Moderate 7 to 10 daysAsian pear (nashi) Pyrus serotinaP. pyrifolia34 90 to 95 29.1 High High Low 4

24、 to 6 monthsAsparagus, green or white Asparagus officinalis36.5 95 to 10031.0 Very low Moderate Very high 2 to 3 weeks 5 to 12% CO2Atemoya Annona squamosa xA. cherimola55 85 to 90 High High 2 to 4 weeks 3 to 5% O25 to 10% CO2AvocadoFuchs, Pollock Persea americanacv. Fuchs, Pollock55 85 to 90 30.4 Hi

25、gh High Moderate 2 weeksFuerte, Hass Persea americanacv. Fuerte, Hass37 to 45 85 to 90 29.1 High High Moderate 2 to 4 weeks 2 to 5% O23 to 10% CO2Lula, Booth Persea americanacv. Lula, Booth40 90 to 95 30.4 High High Moderate 4 to 8 weeksBabaco (mountain papaya) Carica candamarcensis45 85 to 90 1 to

26、3 weeksBanana Musa paradisiaca var. sapientum55 to 59 90 to 95 30.5 Moderate High Low 1 to 4 weeks 2 to 5% O22 to 5% CO2Barbados cherry see AcerolaBeansFava (broad) Vicia faba 32 90 to 95 1 to 2 weeksLima Phaseolous lunatus 41 to 43 95 31.0 Low Moderate Moderate 5 to 7 daysLong (yard-long) Vigna ses

27、quipedalis 40 to 45 90 to 95 Low Moderate 7 to 10 daysSnap (wax, green) Phaseolus vulgaris 40 to 45 95 30.7 Low Moderate Moderate 7 to 10 days 2 to 3% O24 to 7% CO2Winged Psophocarpus tetragonolobus50 90 4 weeksBeetBunched Beta vulgaris 32 98 to 10031.3 Very low Low Low 10 to 14 daysTopped Beta vulg

28、aris 32 98 to 10030.4 Very low Low Low 4 monthsBerriesBlackberry Rubus spp. 31 to 32 90 to 95 30.5 Low Low Moderate 3 to 6 days 5 to 10% O215 to 20% CO2Commodity Storage Requirements 21.3Blueberry Vaccinium corymbosum31 to 32 90 to 95 29.7 Low Low Low 10 to 18 days 2 to 5% O212 to 20% CO2Cranberry V

29、accinium macrocarpon36 to 41 90 to 95 30.4 Low Low Low 8 to 16 weeks 1 to 2% O20 to 5% CO2Dewberry Rubus spp. 31 to 32 90 to 95 29.7 Low Low 2 to 3 daysElderberry Rubus spp. 31 to 32 90 to 95 30.4 Low Low 5 to 14 daysLoganberry Rubus spp. 31 to 32 90 to 95 29.7 Low Low 2 to 3 daysRaspberry Rubus ida

30、eus 31 to 32 90 to 95 30.4 Low Low Moderate 3 to 6 days 5 to 10% O215 to 20% CO2Strawberry Fragaria spp. 32 90 to 95 30.5 Low Low Low 7 to 10 days 5 to 10% O215 to 20% CO2Bittermelon (bitter gourd) Momordica 50 to 54 85 to 90 Low Moderate Moderate 2 to 3 weeks 2 to 3% O25% CO2Black salsify (scorzone

31、ra) Scorzonera hispanica32 to 34 95 to 98 Very low Low 6 monthsBok choy Brassica chinensis 32 95 to 100Very low High 3 weeksBreadfruit Artocarpus altilis 55 to 59 85 to 90 2 to 4 weeksBroccoli Brassica oleracea var. Italica32 95 to 10031.0 Very low High Moderate 10 to 14 days 1 to 2% O25 to 10% CO2B

32、russels sprouts Brassica oleracea var. Gemnifera32 95 to 10030.5 Very low High Moderate 3 to 5 weeks 1 to 2% O25 to 7% CO2CabbageChinese (Napa) Brassica campestris var. Pekinensis32 95 to 10030.4 Very low High Low 2 to 3 months 1 to 2% O20 to 6% CO2Common, early crop Brassica oleracea var. Capitata3

33、2 98 to 10030.4 Very low High Low 3 to 6 weeksCommon, late crop Brassica oleracea var. Capitata32 95 to 10030.4 Very low High Low 5 to 6 months 3 to 5% O23 to 7% CO2Cactus leaves (nopalitos) Opuntia spp. 41 to 50 90 to 95 Very low Moderate 2 to 3 weeksCactus fruit (prickly pear fruit)Opuntia spp. 41

34、 85 to 90 28.7 Very low Moderate 2 to 6 weeksCaimito see SapotesCalamondin see CitrusCanistel see SapotesCarambola (starfruit) Averrhoa carambola48 to 50 85 to 90 29.8 Low 3 to 4 weeksCarrotTopped Daucus carota 32 98 to 10029.5 Very low High Low 3 to 6 months No CA benefitBunched, immature Daucus ca

35、rota 32 98 to 10029.5 Very low High Moderate 10 to 14 days Ethylene causes bitternessCashew, apple Anacardium occidentale32 to 36 85 to 90 5 weeksCassava (yucca, manioc) Manihot esculenta 32 to 41 85 to 90 Very low Low Low 1 to 2 months No CA benefitCauliflower Brassica oleracea var. Botrytis32 95 t

36、o 98 30.5 Very low High Moderate 3 to 4 weeks 2 to 5% O22 to 5% CO2Celeriac Apium graveolens var. Rapaceum32 98 to 10030.4 Very low Low Low 6 to 8 months 2 to 4% O22 to 3% CO2Celery Apium graveolens var. Dulce32 98 to 10031.1 Very low Moderate Low 1 to 2 months 1 to 4% O23 to 5% CO2Chard Beta vulgar

37、is var. Cida32 95 to 100Very low High 10 to 14 daysChayote Sechium edule 45 85 to 90 Low 4 to 6 weeksCherimoya (custard apple) Annona cherimola 55 90 to 95 28.0 High High Very high 2 to 4 weeks 3 to 5% O25 to 10% CO2CherriesSour Prunus cerasus 32 90 to 95 28.9 Low 3 to 7 days 3 to 10% O210 to 12% CO

38、2Sweet Prunus avium 30 to 32 90 to 95 28.2 Low 2 to 3 weeks 10 to 20% O220 to 25% CO2Chicory see EndiveTable 1 Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued)Common Name(Other Common Name)ScientificNameStorageTemp.,FRelativeHumid-ity, %HighestFreezing Temp.,FEthyleneProducti

39、onRateaEthylene SensitivitybRespi-rationRatecApproximatePostharvestLifeObservationsand BeneficialCAdConditions21.4 2010 ASHRAE HandbookRefrigerationChiles see PeppersChinese broccoli (gailan) Brassica alboglabra32 95 to 100Very low High 10 to 14 daysChives Allium schoenoprasum32 95 to 100Very low Hi

40、gh 2 to 3 weeksCilantro (Chinese parsley) Coriandrum sativum32 to 36 95 to 100Very low High High 2 weeksCitrusCalamondin orange Citrus reticulta x. Fortunella spp.48 to 50 90 28.4 Low 2 weeksGrapefruitCA, AZ, dry areas Citrus paradisi 58 to 59 85 to 90 30.0 Very low Moderate Low 6 to 8 weeks 3 to 10

41、% O25 to 10% CO2FL, humid areas Citrus paradisi 50 to 59 85 to 90 30.0 Very low Moderate Low 6 to 8 weeks 3 to 10% O25 to 10% CO2Kumquat Fortunella japponica40 90 to 95 Low 2 to 4 weeksLemon Citrus limon 50 to 55 85 to 9029.5Low 1 to 6 months 5 to 10% O20 to 10% CO2Store at 32 to 40Ffor 100 L/(kgh)b

42、Detrimental effects include yellowing, softening, increased decay, abscission, and browning.cAt recommended storage temperature. Low = 60 mg CO2/(kgh)dCA = controlled atmosphere.eFor a more complete listing of grapes and pears, see International Institute of Refrigeration (IIR 2000).Source: Appendix

43、 B, Thompson et al. (2000). Copyright University of California Board of Regents. Used by permission.Table 1 Storage Requirements of Vegetables, Fresh Fruits, and Melons (Continued)Common Name(Other Common Name)ScientificNameStorageTemp.,FRelativeHumid-ity, %HighestFreezing Temp.,FEthyleneProductionR

44、ateaEthylene SensitivitybRespi-rationRatecApproximatePostharvestLifeObservationsand BeneficialCAdConditionsCommodity Storage Requirements 21.9Table 2 Storage Requirements of Other Perishable ProductsProductStorageTemp., FRelativeHumidity, %ApproximateStorage LifeaProductStorageTemp., FRelativeHumidi

45、ty, %ApproximateStorage LifeaFish Meat (Miscellaneous)Haddock, cod, perch 31 to 34 95 to 100 12 days Rabbits, fresh 32 to 34 90 to 95 1 to 5 daysHake, whiting 32 to 34 95 to 100 10 days Dairy ProductsHalibut 31 to 34 95 to 100 18 days Butter 32 75 to 85 2 to 4 weeksHerring, kippered 32 to 36 80 to 9

46、0 10 days Butter, frozen 10 70 to 85 12 to 20 monthssmoked 32 to 36 80 to 90 10 days Cheese, cheddarMackerel 32 to 34 95 to 100 6 to 8 days long storage 32 to 34 65 12 monthsMenhaden 34 to 41 95 to 100 4 to 5 days short storage 40 65 6 monthsSalmon 31 to 34 95 to 100 18 days processed 40 65 12 month

47、sTuna 32 to 36 95 to 100 14 days grated 40 65 12 monthsFrozen fish 20 to 4 90 to 95 6 to 12 months Ice cream, 10% fat 20 to 15 90 to 95 3 to 23 monthsShellfishapremium 30 to 40 90 to 95 3 to 23 monthsScallop meat 32 to 34 95 to 100 12 days MilkShrimp 31 to 34 95 to 100 12 to 14 days fluid, pasteuriz

48、ed 39 to 43 7 daysLobster, American 41 to 50 In sea water Indefinitely grade A (3.7% fat) 32 to 34 2 to 4 monthsOysters, clams raw 32 to 39 2 days(meat and liquid) 32 to 36 100 5 to 8 days dried, whole 70 Low 6 to 9 monthsin shell 41 to 50 95 to 100 5 days nonfat 45 to 70 Low 16 monthsFrozen shellfi

49、sh 30 to 4 90 to 95 3 to 8 months evaporated 40 24 monthsBeef evaporated, unsweetened 70 12 monthsBeef, fresh, average 28 to 34 88 to 95 1 week condensed, sweetened 40 15 monthsBeef carcass Whey, dried 70 Low 12 monthschoice, 60% lean 32 to 39 85 to 90 1 to 3 weeks Eggsprime, 54% lean 32 to 34 85 1 to 3 weeks Shell 29 to 32b80 to 90 5 to 6 monthssirloin cut (choice) 32 to 34 85 1 to 3 weeks farm cooler 50 to 55 70 to 75 2 to 3 weeksround cut (choice) 32 to 34 85 1 to 3 weeks Frozendried, chipped 50 to 59 15 6 to 8 weeks Whol