2. โข Packhouse Vs Cold storage
โข Mechanism
โข Function
โข Process flow
โข Safety measures
โข Plant layout
โข Construction design
CONTENTS
3. PARTICULARS PACKHOUSE COLD STORAGE
Aim Increment in Market potentiality Extension of shelf life
Unit
operations
Cleaning/washing/grading/
sorting/
waxing/storage/transportation
Cleaning/grading/sortin
g/ cooling/storage
Governing
body
APEDA or private sector MoFPI or private sector
PACKHOUSE VS. COLDSTORE
5. Acts as an-
โ accumulation or collection point
โ temporary holding area prior to distribution
โ dispatch point of produce to different destinations
FUNCTION OF PACKHOUSE
6. Process flow for โCarabaoโ mangoes destined for export markets (www.fao.org)
7. RECEIVING
โข Maturity assessment
โข Removal of foreign matters
โข Trimming
WEIGHING (Digital)
โข 1kg scale -manual sizing (individual)
โข 50 or 100kg scale
(incoming & outgoing produce)
Internal breakdown in โCarabaoโ mango
PROCESS FLOW IN PACKHOUSE
12. REMOVING FIELD HEAT
โข Contact icing
โข Hydro-cooling
โข Forced air cooling
โข Vacuum coolers(may be tunnel)
โข Evaporative cooling
A FIRST-IN, FIRST OUT(FIFO) SYSTEM
PROCESS FLOW IN PACKHOUSE
Dryer Blower
13. WAXING
โข Food-grade waxes to reduce moisture loss
โข Applied by
โ foaming/ spray/ dipping and dripping
CONVEYING
โข Belt conveyor
โข Gravity conveyor (manual moving of conveyor)
Waxing of citrus by spraying
PROCESS FLOW IN PACKHOUSE
14. PACKAGING
โข For delicate produce
โข Less delicate produce
PROCESS FLOW IN PACKHOUSE
Bagger for retail packing
15. PALLETIZING
Examples of container dimensions
that are compatible with metric
pallets (1 200 ร 1 000 mm)
Chimney stacking pattern of cartons on a pallet
and a central air space to allow heat to escape
from the cartons
Pallet for unitized handling of containers
Insulated pallet
PROCESS FLOW IN PACKHOUSE
17. Recommended design for a tank filled with liquid: (A) poor design may contain dead ends (B) design with improvements
for hygiene (Rahman 2007)
SAFETY MEASURES
A B
19. MATERIAL OF CONSTRUCTION
โข Wood or bamboo: tables, benches, bins, crates and pallets
(dry product)
โข SS 304 and SS 316: food contact surface
โข Tungsten inert gas welding food contact joints. Metal inert gas
welding non-food contact joints
CONSTRUCTION DESIGN
20. ROOF
โข Overhanging (atleast 1 m)- canvas or plastic
โข 3 m above the floor (height improve ventilation)
โข Galvanized iron sheet with insulation (PS or laminated plastic)
โข Translucent or corrugated roofing panel (light)
โข Screened roof vents
FLOORING
โข Concrete, smooth finished
โข Thick ฮฑ load (reinforced with wire mesh & iron bar)
โข mostly 10 cm
โข heavy load-13-15cm
โข Slope 2-4%
CONSTRUCTION DESIGN
21. DOOR & DOORWAY
โข Width -1.5m(min)
โข Gap between door & jambs 3mm(max.)
WALLS
โข Concrete, smooth, non-absorbent, pest proof
โข Slope 45ยฐ
โข Floor-to-wall and wall-to-wall radius 5-6cm (min)
CEILING
โข Acoustic board
โข Distance between finished floor and ceiling- 2.4m (min)
โข Paint-white
CONSTRUCTION DESIGN
Door & doorway
22. WINDOWS
โข Screened (opening max 3mm)
โข Slope 45ยฐ
โข Height- 1m above floor
VENTILATION
โข Cellulosic evaporative cooling pads (reduces temperature)
โข Evaporative coolers
LIGHTING
An evaporative cooler that makes use of cellulosic pads
(inset) as wetted media
CONSTRUCTION DESIGN
23. โข http://mpstateagro.nic.in/Project%20Reports%20pdf/BANANA%20PACK%20HOUS
E.pdf
โข http://www.haith.co.uk/
โข https://www.magrabi-agriculture.com/packhous.htm
โข Rahman, M.S. 2007. Hygienic design and sanitation. In M.S. Rahman, ed.
Handbook of food preservation (2nd ed.), pp. 957-968. Boca Raton, Florida, CRC
Press.
โข Mitchell, F.G. 1992. Packages for horticultural crops. In A.A. Kader, ed. Postharvest
technology of horticultural crops, pp. 45-52. Davis, California, Univ. of California.
โข Reyes, M.U. 1988. Design, concept and operation of ASEAN packing-house
equipment for fruits and vegetables. Postharvest Horticulture Training and
Research Center, University of the Philippines at Los Baรฑos. 56 pp.
REFERENCES
Chlorine concentration 50-200 ppm of active chlorine, eliminates fungi spores and bacteria on the surface of diseased fruits
At depths greater than 30 cm and for periods of time longer than 3 minutes, water tends to penetrate inside fruits
Figure 2.1. A series of air knives (1) direct thin streams of high-velocity air; (2) to blow water droplets off the
surface of produce; (3) the commodity is moved and rotated on a bed of active rollers; (4) to expose the entire
surface area to the air streams