The basic purpose of a walk-in cooler is to preserve big chunks of food that are prone to perish at room temperature. Unlike the refrigerator, the walk-in cooler has an enormous structure that you could actually walk into it in order to get food out or store it in the cooler.
Usually, walk-in coolers are made with metals alongside panels of foam insulation. It is slightly different than a regular refrigerator because many different panels configurations and cam options are available in it which in the case of the refrigerator are unthinkable.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
The basic principles of particle size reduction. Presentation includes a comparison of gravity and pneumatic discharge hammer mills, how finished particle size is determined, and an explanation of particle size distribution.
Cans Manufacturing is a wide range process that took place recently after the second world war .. It is now occupants more than 70% of our daily life .. Some techniques were discussed in this presentation..
Hope you will enjoy it :)
This PPT about the individual quick freezing of herbs which is semi automated process. gives an idea about IQF and how the freezing of herbs done and their specification
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Go to guide for choosing commercial walk in cooler brandsAhmad Affan
A commercial walk-in cooler is a big room like a refrigerator that is used to preserve food and beverage in big restaurants and food stores. There is no need for a walk-in cooler in a normal household unless you are a millionaire who holds many big meetings frequently in your personal space. A walk-in cooler is a big piece of cooling equipment that requires a large portion of space and consumes way more electricity than any other device in your house. So before going to make a purchase for a walk-in cooler you must have to have a strong reason for that because it’s not something you buy without reason. There are the points that dictate if you require a walk-in cooler or not.
Starting up a new business or branch location like a resort or food store.
Your old cooler is notably less efficient than it used to be for preserving big chunks of perishable food.
You start to notice wear on the exterior like metal skins deteriorating or separating from the foam insulation on your existing system of preserving food.
The interior starts to collect condensation or frost build-up because of certain reasons. This is an indication that the seal is no longer sufficient to prevent air from leaking in and out causing temperature loss and energy wastage.
The basic principles of particle size reduction. Presentation includes a comparison of gravity and pneumatic discharge hammer mills, how finished particle size is determined, and an explanation of particle size distribution.
Cans Manufacturing is a wide range process that took place recently after the second world war .. It is now occupants more than 70% of our daily life .. Some techniques were discussed in this presentation..
Hope you will enjoy it :)
This PPT about the individual quick freezing of herbs which is semi automated process. gives an idea about IQF and how the freezing of herbs done and their specification
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Go to guide for choosing commercial walk in cooler brandsAhmad Affan
A commercial walk-in cooler is a big room like a refrigerator that is used to preserve food and beverage in big restaurants and food stores. There is no need for a walk-in cooler in a normal household unless you are a millionaire who holds many big meetings frequently in your personal space. A walk-in cooler is a big piece of cooling equipment that requires a large portion of space and consumes way more electricity than any other device in your house. So before going to make a purchase for a walk-in cooler you must have to have a strong reason for that because it’s not something you buy without reason. There are the points that dictate if you require a walk-in cooler or not.
Starting up a new business or branch location like a resort or food store.
Your old cooler is notably less efficient than it used to be for preserving big chunks of perishable food.
You start to notice wear on the exterior like metal skins deteriorating or separating from the foam insulation on your existing system of preserving food.
The interior starts to collect condensation or frost build-up because of certain reasons. This is an indication that the seal is no longer sufficient to prevent air from leaking in and out causing temperature loss and energy wastage.
Established in the year 1998, we, “Ensave Cooling System” is engaged in manufacturing, supplying and trading Cooling Towers & Chilling Plants. Our products range includes Cooling Towers, Cooling Units & Humidification Plants.
CHOOSE GLOBAL REFRIGERATION INC. OFFERS TOP QUALITY RELIABLE SOLID DOOR FREEZERSTom grassi
Global Refrigeration also offers three models for hardening cabinets that include a single door with two inner doors that reaches -30°F, a quad door model which reaches -30°F and a quad door model which reaches -40°F.
Polar King manufactures outdoor fiberglass walk-in coolers and freezers. Every unit is built to maintain its efficiency as outdoor conditions change, offering worry-free operation.
Cold Aisle Containment Data Center | FabraCraftFabraCraft
Cold aisle containment (CAC) is a physical barrier – such
as a door and wall enclosure – designed to manage
airflow & regulate air temperature to IT
equipment.
FabraCraft
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Elk Grove Village, IL, 60007
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A broad look at the most popular and effective Data Center Airflow Optimization, Containment and Cooling Solutions!
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Gutters are typically installed at a slight downward slope to allow water to flow freely towards downspouts or drains – the downspout being the vertical pipe attached to the gutters. The water is subsequently transported by the downspout to either the ground or an underground drainage system. Maintaining a gutter system that is free of blockages and functional requires regular maintenance.
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3. To maintain the standard and
versatility of the product many
companies focused on
Prefabricated coolers.
PREFABRICATED WALK-
IN COOLER
4. Built-in cooler is built
specifically on requirements.
Like if you need a walk-in
cooler for a specific place with
limited customization options.
BUILT-IN WALK-IN COOLER
5. The skin of a walk-in cooler is made
up of aluminum, stainless steel, or
sometimes galvanized steel.
PANELS
6. DOOR
The door of a walk-in cooler should
have adjustable hinges to ensure a
tight seal for quality energy saving.
7. FLOOR
The floor is dependable on your
requirement and anticipated traffic.
Most of the time the floor of a walk-
in cooler is made up of smooth
aluminum.
9. Top-mounted refrigeration systems
are self-contained and pre-
assembled, are ready to go out of
the box with standardized
customization capacities
TOP-MOUNT
10. Side mount systems have many
similarities to top-mounted
systems, but are bolted onto the
sidewall of the walk-in.
SIDE MOUNT
11. Remote systems are less
expensive than the top or side-
mounted systems. They are
designed to sit outside of the
building,
REMOTE
13. It all depends on whether you
rely mostly on fresh ingredients
like a restaurant or the frozen
ingredients like a food store.
FREEZER OR REFRIGERATOR
14. If using in an outdoor application,
then the walk-in will come with
panels for a roof for isolation
purpose outdoor models will
typically have thicker insulation.
INDOOR OR OUTDOOR
15. For a walk-in to operate effectively
and efficiently you need to ensure
that it has enough space to allow
for proper air circulation (In and
Out).
COOLING
16. When dealing with a large piece of
equipment such as a walk-in, you will
need to make sure that your space is
ready when the unit is delivered for a
quick and smooth installation.
INSTALLATION
17. Having a strong warranty for your
walk-in should absolutely be
considered before you purchase
to avoid problems in the future.
WARRANTY
19. If your operation requires frequent
opening and closing of your walk-in
door like in a restaurant then strip
curtains are an ultimate solution.
Shelving units keep food off of the
floor and allow air to circulate around.
WHAT ARE THE ACCESSORIES OF A
COMMERCIAL WALK-IN COOLER?
20. If your walk-in is installed on a
wooden floor you must install an
insulated floor along with it. Some
health department require specific
finishes for your walk-in’s flooring.
DOES MY WALK-IN COOLER OR
FREEZER NEED A FLOOR?
21. It is not easy to install a walk-in if you
have never done it before and you
may not install it up to your local
health departments required codes.
Save yourself the trouble and have a
professional install your walk-in.
CAN I BUILD MY OWN WALK-IN
COOLER OR FREEZER?
22. Once a month, shut the power off to
the walk-in cooler condensing unit.
You can now safely vacuum all of the
dust and debris which may have
accumulated.
HOW AND WHEN TO CLEAN WALK
IN COOLER CONDENSING UNIT?
23. If they should tear or become brittle
with age, you might consider having
them replaced. Generally you’ll need
to do this once a year, mainly
depends upon your usage.
WHEN SHOULD I CHANGE THE DOOR
SEALS OF MY WALK IN COOLER?
24. Wet Floors
Strange Odors
Temperature Fluctuation
Hot or Noisy motor
Following are the warning signs of a
malfunctioning commercial cooler,
HOW DO I KNOW MY WALK IN
COOLER NEEDS REPAIR?
25. We Hope You Enjoyed this Post !
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