Cold Storage is a special kind of room, the temperature of, which is kept very low with the help of machines and precision instruments. India is having a unique geographical position and a wide range of soil thus producing variety of fruits and vegetables like apples, grapes, oranges, potatoes, chillies, ginger, etc. Marine products are also being produced in large quantities due to large coastal areas.

Introduction of Cold storage / Cold room facility will help them in removing the risk of distress sale and simultaneously will ensure better returns. The annual production of fruits and vegetables in the country accounts for 18 to 20% of our agriculture output. Varied agro climatic conditions and better availability of scientific package of practices, there is a vast scope for increasing the production. The lack of cold storage / cold room facilities is one of the main bottlenecks in tapping the potential.

The cold storages, which are available in the State, are mostly to store single commodity like potato, which results in poor capacity utilization. Introduction of cold storage/cold chain facilities in the State can prove to be a boon for the horticulture farmers.

Cold Storage Type - these type of cold stores are meant for storing different types fresh fruits and vegetables and other horticulture products which require pre-cooling or rapid room cooling to seven-eighth-cooling in a short time period of 4 hours to 24 hours depending on requirements in order to preserve there freshness, quality and self-life. The 7/8 cooling time is the time needed for the product temperature to drop by seven eighth of the difference between the initial product temperature at the time of loading and the temperature ofthe cooling air circulating in the cold rooms. In case of room cooling the fresh produce can be cooled and storedin the same room without the need of transfer but it requires that the rooms are properly designed withadequate refrigeration, air circulation and most importantly proper stacking and storage arrangement. Howeverfor much faster method of pre-cooling, in case the field heat is required to be removed from the freshproduce within 4 to 6 hours, forced-air cooling is adaptable to a wide range of commodity.

This allows the cold air to be in direct contract with the warm produce by moving it through the produce rather than aroundthe containers. Multi commodity cold stores are provided with multiple chambers enabling them to store a wide range of freshhorticulture products together with respect to the restore compability requirements for temperature, relativehumidity, and atmosphere, protection from odour and sensitivity to other gases like ethylene. The refrigerationsystem is designed to adjust and operate to a range of temperature and humidity conditions, depending on thecompatibility group for storage of fruits and vegetablesEfficiency and performance in such cold stores is linked to appropriate storage systems which greatly optimizespace, allows uniform air circulation through the produce and meets the fundamental requirements of stockrotation which is time sensitive due to limited shelf life. This becomes more important for the cold stores beingset up for the retail trade, export and food processing industry.

All fruits and vegetables require specialized post harvest treatment, appropriate temperature and relative humidity for their storage. Establishment of cold storage provides refrigerated storage and preservation facilities for several fruit & vegetables. Because of technology advancements and logistic strategies, the cold storage of perishable items has become an important stage in the distribution between manufacturers/processors and retail locations. The cold storage will ensure the increased availability and improved quality of high value perishable fruits and vegetables for both export and local sale, which would otherwise perish or deteriorate.

Cold storage is the one widely practiced method for bulk handling of the perishables between production and marketing processing. It is one of the methods of preserving perishable commodities in fresh and wholesome state for a longer period by controlling temperature and humidity within the storage system. Maintaining adequately low temperature is critical, as otherwise it will cause chilling injury to the produce. Also, relative humidity of the storeroom should be kept as high as 85-90 per cent for most of the perishables, below which has detrimental effect on keeping the quality of the produce.

Most fruits and vegetables have a very limited life after harvest if held at ambient harvesting temperatures. Post-harvest cooling rapidly removes field heat, allowing longer storage periods. Proper post-harvest cooling can:

• Reduce respiratory activity and degradation by enzymes;

• Reduce internal water loss and wilting;

• Slow or inhibit the growth of decay-producing microorganisms;

• Reduce the production of the natural ripening agent, ethylene.

In addition to help maintaining quality, post-harvest cooling also provides marketing flexibility by allowing the grower to sell produce at the most appropriate time. Having cooling and storage facilities makes it unnecessary to market the produce immediately after harvest. This can be an advantage to growers who supply restaurants and grocery stores or to small growers who want to assemble truckload lots for shipment. Post-harvest cooling is essential for delivering produce of the highest possible quality to the consumer. Cold storage can be combined with storage in an environment with addition of carbon dioxide, sulfur dioxide (in case of grapes) nitrogen, etc. according to the nature of product to be preserved. The cold storage of dried or dehydrated vegetables can be successfully carried out for a storage time of more than one year at 0°-10°C with a relative humidity of 80-95 per cent.

The cold storage of perishables has advanced noticeably in recent years, leading to better maintenance of organoleptic qualities, reduced spoilage, and longer shelf lives. These advances have resulted from joint action by physiologists to determine the requirements of fruit and vegetables, and by refrigerating specialists to design and run refrigerating machines accordingly.

Care should be taken to store only, those kinds, which does not show in compatibility of storage, when storing multi-produce in the same room. For example, apple can be stored with grapes, oranges, peaches, and plums and not with banana. However, with potato and cabbage slight danger of cross actions can occur. Contrary to this, grape in compatible to all other vegetables except cabbage. To resolve the incompatibility during cold storage, foodstuffs are grouped into three temperature ranges

Based on their thermal incompatibility the produce is classified into:

• Most perishable products, not sensitive to cold (0-4°C)

• e.g. Apple, grape, carrot and onion

• Vegetable produce moderately sensitive to cold (4-8°C)

• e.g. Mango, orange, potato and tomato (ripened)

• Vegetable produce sensitive to cold (>8°C)

• e.g. Pineapple, banana, pumpkin and lady finger

Based on the purpose, the present day cold stores are classified into following groups:
Bulk cold stores: Generally, for storage of a single commodity which mostly operates on a seasonal basis e.g.: stores for potatoes, chilies, apples etc.

Multi-purpose cold stores: It is designed for storage of variety of commodities, which operate practically, throughout the year.

Small cold stores: It is designed with pre-cooling facilities. For fresh fruits and vegetables, mainly for export-oriented items like grapes etc.

Pre-cooling Techniques

Frozen food stores: It is designed for with (or) without processing and freezing facilities for fish, meat, poultry, dairy products and processed fruits and vegetables.

Mini units or walk in cold stores: It is located at distribution center etc.

Controlled atmosphere (CA) stores: It is mainly designed for certain fruits and vegetables

This project is designed for storing of multiple products, stored in different compartments of the unit, where relative temperatures for respective products can be maintained. The major clientele of this business will be the ministry of Manipur. The project will further aim at storing fruits & vegetables even during off-seasons. The project will ultimately assist the clientele in maintaining market price equilibrium throughout the year for potatoes.

The post MULTI COMMODITIES COLD STORAGE appeared first on EIRI - eBooks and Project Reports.

India is the largest producer of fruits and vegetables in the world scenario but the availability of fruits and vegetables per capita is significantly low because of Post Harvest loses which account for about 25% to 30% of production. Further, the quality of sizeable quantity of produces also deteriorates the moment it reaches the consumer. This happens because of perishable nature of the products. If consumption is not getting stabilized, the farmers switch over to other crops instead of going for one crop in the subsequent year, and cycle continues. Our farmers continue to remain poor even though they take risk to cultivate high value fruits and vegetables year after year.

Cold Storage is a special kind of room, the temperature of, which is kept very low with the help of machines and precision instruments. India is having a unique geographical position and a wide range of soil thus producing variety of fruits and vegetables like apples, grapes, oranges, potatoes, chillies, ginger, etc. Marine products are also being produced in large quantities due to large coastal areas.

The cold storages, which are available in the State, are mostly to store single commodity like potato, which results in poor capacity utilization. Introduction of cold storage/cold chain facilities in the State can prove to be a boon for the horticulture farmers.

Cold Storage Type - these type of cold stores are meant for storing different types fresh fruits and vegetables and other horticulture products which require pre-cooling or rapid room cooling to seven-eighth-cooling in a short time period of 4 hours to 24 hours depending on requirements in order to preserve there freshness, quality and self-life. The 7/8 cooling time is the time needed for the product temperature to drop by seven eighth of the difference between the initial product temperature at the time of loading and the temperature ofthe cooling air circulating in the cold rooms. In case of room cooling the fresh produce can be cooled and storedin the same room without the need of transfer but it requires that the rooms are properly designed with adequate refrigeration, air circulation and most importantly proper stacking and storage arrangement. How ever for much faster method of pre-cooling, in case the field heat is required to be removed from the fresh produce within 4 to 6 hours, forced-air cooling is adaptable to a wide range of commodity.

This allows the cold air to be in direct contract with the warm produce by moving it through the produce rather than around the containers. Multi commodity cold stores are provided with multiple chambers enabling them to store a wide range of fresh horticulture products together with respect to the restore compability requirements for temperature, relative humidity, and atmosphere, protection from odour and sensitivity to other gases like ethylene. The refrigeration system is designed to adjust and operate to a range of temperature and humidity conditions, depending on the compatibility group for storage of fruits and vegetables Efficiency and performance in such cold stores is linked to appropriate storage systems which greatly optimize space, allows uniform air circulation through the produce and meets the fundamental requirements of stock rotation which is time sensitive due to limited shelf life. This becomes more important for the cold stores being set up for the retail trade, export and food processing industry.
All fruits and vegetables require specialized post harvest treatment, appropriate temperature and relative humidity for their storage. Establishment of cold storage provides refrigerated storage and preservation facilities for several fruit & vegetables. Because of technology advancements and logistic strategies, the cold storage of perishable items has become an important stage in the distribution between manufacturers/processors and retail locations. The cold storage will ensure the increased availability and improved quality of high value perishable fruits and vegetables for both export and local sale, which would otherwise perish or deteriorate.

Cold storage is the one widely practiced method for bulk handling of the perishables between production and marketing processing. It is one of the methods of preserving perishable commodities in fresh and wholesome state for a longer period by controlling temperature and humidity within the storage system. Maintaining adequately low temperature is critical, as otherwise it will cause chilling injury to the produce. Also, relative humidity of the storeroom should be kept as high as 85-90 per cent for most of the perishables, below which has detrimental effect on keeping the quality of the produce.

Most fruits and vegetables have a very limited life after harvest if held at ambient harvesting temperatures. Post-harvest cooling rapidly removes field heat, allowing longer storage periods. Proper post-harvest cooling can:

Reduce respiratory activity and degradation by enzymes;
Reduce internal water loss and wilting;
Slow or inhibit the growth of decay-producing microorganisms;
Reduce the production of the natural ripening agent, ethylene.

In addition to help maintaining quality, post-harvest cooling also provides marketing flexibility by allowing the grower to sell produce at the most appropriate time. Having cooling and storage facilities makes it unnecessary to market the produce immediately after harvest. This can be an advantage to growers who supply restaurants and grocery stores or to small growers who want to assemble truckload lots for shipment. Post-harvest cooling is essential for delivering produce of the highest possible quality to the consumer. Cold storage can be combined with storage in an environment with addition of carbon dioxide, sulfur dioxide (in case of grapes) nitrogen, etc. according to the nature of product to be preserved. The cold storage of dried or dehydrated vegetables can be successfully carried out for a storage time of more than one year at 0°-10°C with a relative humidity of 80-95 per cent.

The post COLD STORAGE UNIT (FRUITS & VEGETABLES) appeared first on EIRI - eBooks and Project Reports.

India is the largest producer of fruits and vegetables in the world scenariobut the availability of fruits and vegetables per capita is significantly low because of Post-Harvest loses which account for about 25% to 30% of production. Further, the quality ofsizeable quantity of produces also deteriorates the moment it reaches the consumer. Thishappens because of perishable nature of the products. If consumption is not gettingstabilized, the farmers switch over to other crops instead of going for one crop in thesubsequent year, and cycle continues. Our farmers continue to remain poor even thoughthey take risk to cultivate high value fruits and vegetables year after year.

Cold Storage is a special kind of room, the temperature of, which is kept very low with the help of machines and precision instruments. India is having a unique geographical position and a wide range of soil thus producing variety of fruits and vegetables like apples, grapes, oranges, potatoes, chillies, ginger, etc. Marine products are also being produced in large quantities due to large coastal areas.

The cold storages, which are available in the State, are mostly to store singlecommodity like potato, which results in poor capacity utilization. Introduction of coldstorage/cold chain facilities in the State can prove to be a boon for the horticulturefarmers.

The post COLD STORAGE UNIT (FRUITS, VEGETABLES & FISH) appeared first on EIRI - eBooks and Project Reports.

Energy efficiency in buildings employed for operating cold storages is achieved through a multipronged approach involving adoption of bioclimatic architectural principles responsive to the climate of the particular location; use of materials with low embodied energy; reduction of transportation energy; incorporation of efficient structural design; implementation of energy-efficient other building system components; and effective utilization of renewable energy sources to power the building . Thus, design and development of cold storages in India has always being a big issue in this sense.

Indian climate can be easily classified into six major zones: cold and sunny, cold and cloudy, warm and humid, hot and dry, composite, and moderate. Translation of bioclimatic architectural design in the Indian context, therefore, provides aplethora of experiences and success stories to learn from. Several buildings have come up, fully or partially adopting the above approach to design.

India is having a unique geographical position and a wide range of soil producing variety of fruits and vegetables like apples, grapes, oranges, potatoes, chilies, ginger, etc. Marine products are also being produced in large quantities due to large available coastal areas. The present production level of fruits and vegetables is more than 100 million MT and keeping in view the growth rate of population and demand, the production of perishable commodities is increasing every year. Number of cold storage units and total storage capacity in some major states of the country are provided in Table 1

The farmers usually seek for favorable combination of circumstances to produce cash crops and earn remunerative prices. The consumers get the supply of perishable commodities with lower fluctuation of prices. Besides the role of stabilizing market prices and evenly distributing commodities both on demand basis and time basis, the cold storages also render several other benefits to the farmers and the consumers. Expensive raw materials like dry fruits, chemicals, essences and processed foods such as fruit juice/pulp, concentrate dairy products.

INTRODUCTION
USES OF COLD STORAGE
TYPES OF COLD STORAGES
OVERVIEW OF COLD STORAGE IN INDIA
EXISTING COLD STORAGE IN KERALA
PRESENT STATUS AND FUTURE PROSPECT OF
COLD CHAIN INDUSTRY IN INDIA
MARKET OVERVIEW OF INDIAN WARE HOUSING
CLASSIFICATION OF REFRIGERATED STORAGE & REFRIGERANTS
COLD STORAGE AND REFRIGERATION INDUSTRY IN INDIA
WORKING PRINCIPAL OF COLD STORAGE
SELECTION OF LOCATION FOR THE COLD STORAGE
REFRIGERANTS
PROPERTIES OF AMMONIA
PRODUCTION DETAILS AND PROCESS OF MANUFACTURE
OPTIMUM STORAGE CONDITIONS FOR VEGETABLE R.H.
'85-90' EXCEPT. FOR ( * ) 90-95%
PROCESS DESCRIPTION (COLD STORAGE)
OPERATING CONDITIONS
METHOD TO PRODUCE LOW TEMPERATURE IN COLD STORAGES
EMERGING ENERGY SAVING CONCEPTS AND PRACTICES
ADVANCING REFRIGERATION TECHNOLOGY
NH3/CO2CASCADE SYSTEM
AMMONIA ABSORPTION REFRIGERATION PLANTS (AARP)
ENERGY SAVING STRATEGY DURING DESIGN & CONSTRUCTION
AIR DISTRIBUTION NETWORK
ENERGY SAVING DURING APPLICATION PHASE
ENERGY SAVING LIGHTING SYSTEM
TYPICAL LAYOUT OF MULTI COMMODITY COLD STORE FACILITIES WITH CONSTRUCTION DETAILS
MATERIALS OF THERMAL INSULATION AND ITS APPLICATION:
THE ANCILLARY MATERIALS TO BE USED INCLUDE:
FOR INSULATED PANEL STRUCTURE
TECHNICAL AND DESIGN SECTION
COOLING COILS
HYDRO COOLING:
COMPONENTS OF REFRIGERATION SYSTEM
COMPRESSORS AND CONDENSING SETS:-
REMOTE CONDENSERS:-
FROZEN FOOD
QUICK COOLING METHODS
FORCED AIR COOLING:-
VACUUM COOLING
INSULATION:-
INSULATION THICKNESS:
STRUCTURE:
TECHNICAL NOTE
SELECTION OF SITE :-
ORIENTATION AND BUILDING FORM:-
SPACE REQUIREMENT: -
DESIGN OF BUILDING:-
INTERNAL RACKING SYSTEM:-
FOUNDATIONS:-
THERMAL INSULATION:-
SELECTION OF THE REFRIGERATION PLANT CAPACITY
& MACHINERY
CONCLUDING REMARKS:-
CAPACITY OF THE COLD STORAGE FOR DIFFERENT HEIGHTS OF THE  POTATO COLD STORAGE
RECOMMENDED THICKNESS OF INSULATION FOR POTATO
COLD STORAGE BUILDING SECTION
DESIGN SPECIFICATION FOR COLD STORAGES
OF DIFFERENT CAPACITIES
SUPPLIERS OF PLANT & MACHINERIES
LIST OF CONSULTANTS WHO CAN INSTALL COLD STORAGE
REFRIGERANT (FREON) GAS

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

The post MULTI COMMODITY COLD STORAGE CAPACITY: 500 MT appeared first on EIRI - eBooks and Project Reports.

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

The post COLD STORAGE FOR POTATO AND ONIONS appeared first on EIRI - eBooks and Project Reports.

India has developed some recent supply chains linked to food processing companies, such as Nestlé and Del Monte. But these handle only a nominal of the country’s perishable food.
India needs to marshal large-scale investment into cold storage, refrigerated transport and other modern logistics to upgrade its food supply chain. That is the prime need if we want to really address the problem in right earnest. Apart from the investment, we need a strong mind of the political class and creative thinking on part of the policy planers. We have the resources but need to mobilize our determination. Finding the solution to this problem would rectify many a related issues, like poverty, hunger and malnutrition, and open the doors to a new India.

The post COLD STORAGE FOR FRUITS, VEGETABLES AND PULSES appeared first on EIRI - eBooks and Project Reports.

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT

The post COLD STORAGE PLANT appeared first on EIRI - eBooks and Project Reports.

Inducements to build multipurpose cold storage facilities will encourage investments, reduce food wastage and furbish the supply chain in the world's 2nd largest producer of fruits and vegetables. With a view to obtaining faster development of cold storage capacity and to motivate entrepreneurs to invest more in this sector a new credit-linked capital subsidy scheme for construction of cold storages and warehouses. The scheme would be implemented by NABARD/NCDC/NHB. National Horticulture Board is providing capital subsidy to budding entrepreneurs for construction, expansion, upgradation and modernization of cold storages for horticulture products. This scheme is to assist setting up of cold storages in the country for diminishing post harvest losses. Cold Storages including controlled Atmosphere (CA) and Modified Atmosphere (MA) Stores, pre-cooling units and other Storages for other vegetables etc.

The post MULTIPURPOSE COLD STORAGE & DEHYDRATION AND CANNING OF FRUITS & VEGETABLES appeared first on EIRI - eBooks and Project Reports.

Inducements to build multipurpose cold storage facilities will encourage investments, reduce food wastage and furbish the supply chain in the world's 2nd largest producer of fruits and vegetables. With a view to obtaining faster development of cold storage capacity and to motivate entrepreneurs to invest more in this sector a new credit-linked capital subsidy scheme for construction of cold storages and warehouses. The scheme would be implemented by NABARD/NCDC/NHB. National Horticulture Board is providing capital subsidy to budding entrepreneurs for construction, expansion, upgradation and modernization of cold storages for horticulture products. This scheme is to assist setting up of cold storages in the country for diminishing post harvest losses. Cold Storages including controlled Atmosphere (CA) and Modified Atmosphere (MA) Stores, pre-cooling units and other Storages for other vegetables etc.

The post MULTIPURPOSE COLD STORAGE & DEHYDRATION AND CANNING OF FRUITS & VEGETABLES appeared first on EIRI - eBooks and Project Reports.

   Project Report Covers:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.

The post COLD STORAGE AND POTATO WAFERS appeared first on EIRI - eBooks and Project Reports.