Professional Documents
Culture Documents
Storage Technique
for Foodstuffs
Nur Wulandari
Storage Technique
for Foodstuffs
Grain
Fruits &
Vegetables
Storage techniques
for grain
Depend on:
Grain volume the higher the grain
volume, the more complicated its storing
techniques
Time of storage: short vs long periode
Purpose of storage: national logistic
Products shape
Storage
Technique for
Foodstuffs
Bag
storage
Grain
Fruits &
Vegetabl
es
Bulk
storage
other
Use of land
Bag Storage
Bulk Storage
Efficiency of storage
capacity
Less efficient
(only 2/3)
Very
efficient
Possible in
different
stacks
Not possible
Cost of construction
Low
High
12 18 months
12 18
months
Time of Storage
Short time
Long time
Mechanical operations
Difficult
Simple
Possibility to be
moved
Possible
Not possible
4 January 2013
possible
Bulk Storage
Cost of handling
a. In and out of
commodity
b.Fumigation
c.Cost of bags
High
1 15 %
0.2 %
Can be serious
Rat proff
Difficult to
control
Bird proof
d. Loss
11
Bag Storage
Possibility of pest
attacks
a.Rat
b. Birds
4 January 2013
Bag Storage
Bulk
Storeage
High cost
Low
b. Birds
Relatively low
No
necessary
High cost
Lower cost
Higher
Lower
c. Insects
13
14
Control of RH
Very difficult
Easy to
control
15
Moisture migration
Not possible
Possible
16
Foodcontrol
Packaging and Storage Technology
Application of
Almost not
4 January 2013
8
Possible
Storage Technique
for Foodstuffs
Bags
storag
e
Grain
Fruits &
Vegetables
Bulk
storage
Others
40-80 kg bags
made from jute or
woven plastic
These bags are
normally formed
into a stack
allow:
Optimal use of space
Ease of sweeping the floors
Ease of insepction of produce
4 January 2013
14
1 st
pile
2 nd
pile
1 st
pile
2 nd
pile
10 bale cluster
1 st
pile
2 nd
pile
1 st
pile
2 nd
pile
15
collection houses
Use metal or concrete
silos
Capacity: 20 to 2,000 ton
Silos have the advantage
more easily sealed for
fumigation
less grain is spilt or
wasted
22
23
24
4 January 2013
25
26
27
28
4 January 2013
29
Grain bags
for horticultural
crops
Horticultural Crops
* High moisture content,
typically 70% to 95%
* Heat production is
* Heat production is
typically 0.05
typically from 0.5 to 10
megajoules/tonne/day for megajoule / tonne/day at
dry grain.
0C to 5 to 70
megajoules/tonne/day at
20C.
Horticultural Crops
* Hard texture
Storage
Temperature
C
0 - 2.0
5.0 - 7.0
0
0
7.0 - 10.0
0
7.0 - 10.0
R.H.%
95
90 95
90 95
90 95
90 95
90 -95
90 -95
Expected
Storage
Life
2 - 3 weeks
7 - 10 days
2- 5 months
2 - 4 weeks
10 - 14 days
3 - 6 weeks
2 - 3 weeks
0- 10.0
90
5 - 14 days
7.0-10.0
90
1 week
Storage
Temperature
C
Onions (dry)
0
Potatoes (white)
5.0 -10.0
Potatoes (sweet)
12.0 - 16.0
Tomatoes (ripe)
7.0 - 10.0
Tomatoes (green)
12.0 - 20.0
Watermelons
4.4 - 10.0
Apples
1.0 - 4.4
Avocados
4.4 - 12.5
Mangos
12
Pineapples
7.0 - 12.5
Papayas
7.0
R.H.%
65 - 70
93
85 - 90
85 -90
85 - 90
80 - 85
90
85 -90
85 - 90
85 -90
85 -90
Expected
Storage
Life
1 -8 months
2 -5 months
4 -6 months
4 -7 days
1 -3 weeks
2 -3 weeks
3 -8 months
2 -4 weeks
2 -3 weeks
2 -4 weeks
1 -3 weeks
Quality of products
Temperature
Pre-cooling treatments
Relative humidity (RH)
Air circulations and stacking
Respiration rate
Sanitation and air purifications
Addition treatments
42
in storage room
Room filled with commodity needs air
circulation 7,5 times higher than empty
room
The containers used must be in the same
size
Not too wide alley cooling is unefficient
No dead end alley
43
cm- 20 cm
Containers stacking mus be aligned with
cooling air flow
44
45
By using:
- Potassium hypochlorite 0,25 %; steam;
fumigation
Air Purification
47
8. Addition treatments
Cannot replace refrigeration
1. MAS andCAS
Commodity
Apple
Broccoli
Tomato
Banana
Temperature
(oC)
O2
(%)
CO2
(%)
05
05
8 12
12 15
23
12
35
25
12
57
0
25
N2
(%)
fumigan)
3. Waxing
4. Irradiation
5. Used of packing materials
48
Packing Materials
Packing materials used in
Thank You