Frozen Vegetables and Cold Storage
FROZEN VEGETABLES & COLD STORAGE
1. INTRODUCTION India is a large country producing variety of fruits and vegetables. The range includes fruits like mangoes, banana, papaya, orange, mosambi, grapes, pineapple, watermelon etc. and vegetables like potatoes, onions and number of green vegetables including lady finger brinjal, cabbage, peas, chillies and so on. Till recently, the fruit and vegetable industry is mostly concentrated in rural areas catering to the requirement fo immediate urban areas situated in a radius of around 50 to 60 Ksm. A revolution in this industry started with theprocessing of fruits and marketing of fruit pulps in the indegenous as well and international markets. Fruits & vegetables, being perishable in nature require certain techniques of preservation for retaining the freshness in tact and making them an acceptable item even after few days of ripening. It also facilitates the farmer to realise a better price instead of selling theproduct at a throw away price due to the perishability. This necessity as evolved a new concept of storing these items at below or just above sub-zero temperatures known as cold storage.
2. MARKET Normally the capacity of a cold storage unit is expressed in terms of its storage volume. This capacity is related to the product to be stored and the plant capacity is measured in terms of its tonnage. The normal products considered for this purpose are potatoes and tamarind. Depending on the bulk density of the roduct this capacity varies for storing other items. Besides huge potential exists for storing fresh vegetables even for shorter periods. Thus, the present gap in demand and existing facility offers scope for encouraging units.
3. MANUFACTURING PROCESS The cold storage polant process is simple and well established. Ammonia refrigeration is cheap and is of high latent heat of evaporation. Rooms of different temperature must be separated by insulation and should be protected from