What is a refrigerator?
A cold room is a closed and enclosed space whose temperature and humidity are carefully and continuously controlled, and it is used for freezing and storing various materials such as food products, meat, poultry and fish, dairy products, fruits and vegetables, as well as equipment. Electronic, medical, chemical and pharmaceutical materials are used. In the construction of the cold room and to prevent energy wastage, all sides of the cold room, including its walls, ceiling and floor, should be insulated. The type and thickness of the insulation has a very important effect on preventing energy loss and increasing the life of the refrigeration system, thus preventing corruption and deterioration of stored materials. Depending on the dimensions of the cold room and its load, as well as the type and duration of product storage, the cold room's refrigeration capacity and, accordingly, the power of the compressor, condenser, and evaporator will change. Cold stores work based on the condensation refrigeration cycle, and depending on the required refrigeration capacity, they can be Freon, rack or ammonia type. Above-zero cold storage is usually used for storing fruits and vegetables or for short-term storage and distribution of meat, chicken and fish.
The most basic features of a proper refrigerator
Warehouses are used as a place to store perishable goods such as fruits, vegetables, meat and dairy products. To prevent spoilage, damage by insects or other forms of destruction. Although many cold stores have been created today with different methods and equipment, but all of them have the same function and purpose, so that the products are stored in a principled manner and presented at the right time. Among the basic and important features that a A proper cold storage must have the following items:
Temperature The most basic factor and feature in any cold storage is temperature. In all cold stores, reducing the temperature of the product in the shortest possible time and keeping it constant at the same temperature for all types of goods and products during the storage time is an important principle and must be observed. Technical and principled temperature control in every cold storage has benefits such as keeping the product fresh, reducing inappropriate changes such as loss of its appearance, reducing the amount of product water evaporation, reducing damages caused by food spoilage bacteria, and lowering respiration and metabolic activity of the product. will bring.
Relative humidity Relative humidity is very important in the shelf life of the product and maintaining its quality in the refrigerator. Relative humidity is the ratio of the percentage of moisture present in a unit volume of air to the amount of moisture that the air can hold at that temperature. Air humidity is a specific value and is usually displayed as a percentage. If the relative humidity of the environment is high, excess humidity will sit on the walls and products in the form of water droplets and dew. This excess moisture on the surface of the product increases the possibility of mold growth, and on the contrary, a great decrease in humidity will also cause wilting and flaking of the products.
Light Light is the most important feature in the construction of a cold store. The amount of light and less brightness is the best and most common way to keep food at a low temperature. High lighting causes heat, that's why some cold stores keep food in a dark environment.
