Dinc Ibrahim. Refrigeration systems and applications 2th edition

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Food Refrigeration Data 441

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Fats

Butter 0.0–1.7 80 – 4–5 w

Frozen <0.0 – – 4–12 m

Margarine 0.0–1.7 80 – 6–8 m

• Ferns

Dagger 4.4–7.2 80 −4.6 2–16 w

Asparagus 4.4–1.2 80 −2.7 7–10 d

• Fish (chilled)

Whiteﬁshinice −1.0–0.0 – – 12–18 d

Large ﬁsh in ice −1.0–0.0 – – 21–22 d

High-fat ﬁsh in ice −1.0–0.0 – – 4–5 d

Shellﬁsh in ice −1.0–0.0 – – 6–10 d

Smoked ﬁsh 0.0–1.0 – – –

Packaged ﬁsh 1.0–2.0 – – 3–7 d

Packaged shellﬁsh 1.0–2.0 – – 3–7 d

Smoked haddock 0.0–1.0 – – 8–10 d

Unwrapped kippers 0.0–1.0 – – 10–14 d

Smoked salmon 0.0–1.0 – – 10 d

• Flour −0.6–0.0 75–80 – 2–5 m

Fruits and Vegetables

• Apples

Golden 1.5–3.0 85–90 – 4 m

Jonagold 0.0–0.5 85–90 – 4 m

Jonathan 3.0–4.0 85–90 – 3–5 m

Lord Derby 3.0–4.0 90–95 – 3–4 m

McIntosh 2.0–3.0 85–90 – 4–6 m

Rome beauty 1.0–2.0 85–90 – 5–6 m

Yellow Newton 1.0–1.5 85–90 – 5–6 m

York imperial −0.5 85–90 – 5.6 m

• Apricots −1.1–1.1 85–90 −2.1 2–4 w

• Artichokes

Globe −0.6–0.0 85–95 −2.5 1–3 w

Jeruselam −0.6–0.0 85–95 −2.5 2–5 m

(continued overleaf )

442 Refrigeration Systems and Applications

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Avocados

Mexican 0.0–1.1 85–90 −1.8 2–6 w

Californian 4.4–7.2 85–90 −2.6 2–6 w

• Bananas 11.7–12.8 90–95 −16.0 1–2 w

• Beans 0.0–1.1 85–95 −1.2 1–4 w

• Beets

Bunch 0.0–1.1 85–90 – 1–2 w

Topped 0.0–1.1 90–95 – 1–3 m

• Blackberries 0.0–1.1 80–85 −1.7 7–10 d

• Blueberries 0.0–1.1 80–85 −1.7 7–10 d

• Broccoli −1.1–1.1 85–90 −1.5 10–20 d

• Brussels sprouts 0.0–1.1 85–95 −1.1 10–20 d

• Cabbage 0.0–1.1 90–95 −0.8 3–5 m

• Cantaloupes 0.0–1.1 80–85 −1.1 7–10 d

• Carrots

Topped 0.0–1.1 90–95 −1.3 4–6 m

Bunch 0.0–1.1 90–95 −1.3 7–10 d

• Cauliﬂower 0.0–1.1 85–90 −1.0 2–3 w

• Celery 0.0–1.1 90–95 −1.2 3–4 m

• Cherries

Sour 0.0–1.1 80–85 −2.2 10–20 d

Sweet 0.0–1.1 80–85 −4.1 10–20 d

• Chicory 0.0–1.1 85–90 −1.1 10–30 d

• Citron 0.0–1.1 75–80 – 2–4 m

• Cucumbers 4.4 80–90 −0.8 10 d

• Currants 0.0–1.1 80–85 −1.1 10 d

• Corn – green 0.0–1.1 85–90 −1.7 1–2 w

• Cranberries 0.0–1.1 85–90 −2.6 1–4 m

• Dates −2.2–0.0 70–75 – 10–12 m

• Dewberries 0.0–1.1 80–85 −1.7 7–10 d

• Elderberries 0.0–1.1 85–90 −1.1 7–10 d

• Endive 0.0–1.1 90–95 −0.6 2–3 w

Food Refrigeration Data 443

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Figs −2.2–0.0 85–90 −2.2 2–6 w

• Garlic – cured −1.1–0.6 70–75 −3.6 6–8 m

• Gooseberries 0.0–1.1 85–90 −1.7 2–3 w

• Grapefruit 0.0–10.0 85–90 −2.0 3–8 w

• Grapes

American 0.0–1.1 80–85 −2.5 3–4 w

Vinifer 0.0–1.1 85–90 −3.9 4–6 m

• Honeydews 1.1–3.3 75–85 −1.7 2 w

• Horseradish −2.2–0.0 90–95 −3.1 10–12 m

• Kale 0.0–1.1 85–90 −1.1 10–15 d

• Leeks – green 0.0–1.1 85–90 −1.5 1–3 m

• Lemons 10.0–12.8 85–90 −2.1 3–5 m

• Lettuce 0.0–1.1 90–95 −0.4 1–3 w

• Limes 4.4–14.4 85–90 −1.5 6–8 w

• Loganberries 0.0–1.1 85–90 −1.3 1–2 w

• Mandarins 1.7–4.4 80–85 −2.0 4–6 w

• Mangoes 0.0–10.0 85–90 −0.6 1–7 w

• Mushrooms 0.0–1.1 Dry −0.6 3–10 d

Spawn 1.1–2.2 75 – 1 m

• Nectarines 0.0–1.1 75–85 −2.0 1–2 m

• Olives – fresh 7.2–10.0 85–90 −1.9 4–6 w

• Onions 0.0–1.1 70–75 −1.0 5–8 m

• Oranges 3.3–4.4 85–90 −2.5 8–10 w

• Parsley 0.0–1.1 80–85 −1.1 7–10 d

• Parsnips 0.0–1.1 85–90 −1.7 2–6 m

• Peaches −1.1–1.1 85–90 −1.4 1–5 w

• Pears

Anjou −1.0 95 – 4–6 m

Beurre Hardy −1.0–(−0.5) 90–95 – 2–3 m

Bosc −1.0 90–95 – 3–4 m

Keifﬂer −1.0 90–95 – 2–3 m

Williams −1.0–(−0.5) 95 – 1–3 m

(continued overleaf )

444 Refrigeration Systems and Applications

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Peas – green 0.0–1.1 85–90 −1.1 1–3 w

• Peppers

Chilli 0.0–1.1 85–90 −1.1 2 w

Green 0.0–1.1 85–90 −0.6 1 m

Sweet 0.0–1.1 85–90 −1.0 4–6 w

• Pineapples 4.4–7.2 85–90 −1.6 2–4 w

• Pomegranates 1.1–1.7 80–85 −2.2 2–4 m

• Plums 0.0–1.1 80–85 −2.2 2–3 w

• Popcorn 0.0–1.1 70–85 – 4–6 m

• Potatoes 4.4–7.2 85–90 −1.7 6–8 m

Cured 4.4 85–90 – 6–8 m

Sweet 10.0–12.8 80–90 −1.9 4–6 m

• Prunes 0.0–1.1 80–85 −2.2 6 m

• Pumpkins 10.0–12.8 70–75 −1.0 2–6 m

• Quinces 0.0–1.1 80–85 −2.1 3–4 m

• Radishes

Black 0.0–1.1 90–95 −0.6 2–4 m

Red 0.0–1.1 90–95 −0.6 3–4 m

• Raspberries 0.0–1.1 80–85 −1.1 7–14 d

• Rhubarb 0.0–1.1 85–90 −2.0 2–4 w

• Sauerkraut 0.0–1.1 80–85 – 3–6 m

• Spinach 0.0–1.1 90–95 −0.9 7–10 d

• Strawberries 0.0–1.1 80–85 −1.1 7–10 d

• Tomatoes

Green 10.0–15.6 85–90 −0.8 1–6 w

Ripe 0.0–10.0 85–90 −0.8 1–2 w

• Tangerines 0.0–1.1 80–85 −2.2 1–3 m

• Turnips 0.0–1.1 90–95 −0.8 2–4 m

• Vegetables – frozen −18.0 and below – – 12 m

• Watermelons 4.4–7.2 75–85 −1.7 2–3 w

• Gelatin 6.1–10.0 – – –

• Glucose −1.1–0.6 80–90 −2.2 3–5 m

Food Refrigeration Data 445

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Herbs 0.0–1.1 75 – 2 y

• Honey

In comb 4.4–7.5 85 – 1–3 m

Strained 4.4–7.5 83–88 – 3–5 m

• Ice −2.2 – – –

• Ice cream

Hardening −21.0 and below – – –

Storage −21.0 and below – – 3–12 m

• Juices – fruit 2.2 – – 6–12 m

• Macaroni 0.0–1.1 60–70 – 2–4 m

• Malt 0.6–1.1 80–85 – 3–5 m

Meat

• Bacon

Dry cured 0.0–4.5 75–80 – 1 m

Wiltshire (uw) −2.0–0.0 75–80 – 3–5 w

Wiltshire (vp) −2.0–0.0 75–80 – 3–5 w

Frozen −18.0 and below – – 3 m

• Beef

Carcass (uw) 4.0 90 – 1–2 w

Carcass (uw) −1.0–0.0 90 – 3–4 w

Carcass package −10.0 – – 4–8 m

Carcass package −18.0 – – 12 m

Boneless joints (vp) −1.0–0.0 – – 12 w

Retail cuts (wr) 4.0 – – 1–4 d

Retail cuts (vp) 4.0 – – 2 w

Minced (wr) 4.0 – – 1 d

Minced (wp) 4.0 – – 1–2 w

• Frog’s leg −18.0 and below – – 4–12 m

• Game 0.0–1.5 90 – 2 w

• Hams

Chilled −1.7 75–80 – 2 w

Frozen −18.0 and below – – 3–12 m

(continued overleaf )

446 Refrigeration Systems and Applications

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Lamb (uw) 4.0 90 – 1–2 w

• Lamb (uw) −1.0–0.0 90 – 2–3 w

• Lamb (vp) −1.0–0.0 – – 10 w

Frozen carcass −18.0–(−10.0) – – 3–10 m

• Lard

In paper −1.0–0.0 80–95 – 4–8 m

Boxes −1.0–0.0 – – 8 m

Tierces 4.5 80–95 – 6–8 m

Offal (uw) −1.0–0.0 90 – 7 d

Offal (vp) −18.0 – – 12 m

• Pigeons – chill −1.1–1.7 75–80 – 2 w

• Pork

Carcass −1.0–0.0 90 – 2 w

Joints (vp) −1.0–0.0 – – 3 w

Retail cuts (wr) 4.0 – – 3 d

Minced 4.0 – – 1 d

Frozen carcass, cuts −18.0–(−10.0) – – 2–6 m

• Poultry (wr) 4.0 90 – 1 w

Chicken (wr) −1.0–0.0 90 – 2 w

Chicken (in ice) 0.0 – – 7–10 d

Chicken (frozen) −18.0 – – 6–8 m

Chicken (vp) −18.0 – – 12 m

• Rabbits

Chill −0.5–1.5 90 – 2 w

Frozen −18.0 – – 6–8 m

• Sausage

Chill −1.0–1.0 90 – 2 w

Frozen −18.0 – – 6 m

• Tripe

Chill 2.2 75–80 – 2 w

Frozen −18.0 and below – – 6–8 w

• Veal (uw) 4.0 90 – 6–8 d

• Veal (uw) −1.0–0.0 – – 3 w

Frozen carcass, cuts −18.0 – – 9 m

Food Refrigeration Data 447

Table C. 1 (continued)

Product Storage Relative Frozen Storage

Temperature (

◦

C) Humidity (%) Temperature (

◦

C) Period

• Ve ni so n −18.0 – – 6–12 w

• Milk

Condensed 1.7–4.4 70–75 – 6–8 m

Evaporated 1.7–4.4 70–75 −1.3 4–8 m

Powdered −1.1–1.7 50–60 – 3–6 m

• Mincemeat −2.2–0.0 70–80 – 3–5 m

• Molasses 4.4–10.0 75–80 – –

• Nuts

Brazil 0.0–1.7 80–85 −3.6 3 m

Chestnuts 0.0–1.7 80–85 −3.6 3 m

Coconuts 0.0–1.7 80–85 −3.6 3 m

Peanuts 0.0–1.7 80–85 – 3 m

Walnuts 0.0–1.7 80–85 – 3 m

• Oatmeal 0.0–1.1 75–80 – 6–12 m

• Oils

Coconut 0.6–1.7 85–86 – 3–5 m

Cottonseed 1.7–4.4 85–86 – 3–5 m

Olco 10.0–12.8 65–70 – 4–6 m

Olive 2.2–4.4 81–87 – 3–5 m

Palm 1.7–2.8 81–87 – 3–5 m

Peanut 1.1–2.2 81–82 – 3–5 m

• Spaghetti 0.0–0.6 81–82 – 3–5 m

• Sugar 4.4 75–80 – 1–5 m

• Syrups 4.4 80–85 – 3–5 m

• Tallow – edible 1.7–4.4 80–85 – 6–8 m

• Tapioca 0.0–0.6 69–72 – 2–4 m

• Tobacco 4.4–10.0 75–80 – –

• Wheat 0.0 80 – 2–3 m

• Wines 10.0–12.8 75–80 – 3–5 m

• Yeast 0.0–1.1 84–86 – 1–2 w

as, added sugar; d, day; m, month; un, unwrapped; vp, vacuum packed; w, week; wr, wrapped; y, year.

Source: Cambridge Refrigeration Technology, UK.

448 Refrigeration Systems and Applications

Table C. 2 Transport temperatures and conditions of several food commodities.

Commodity Carrying Temperature Freezing Ventilation Storage

Temperature (

◦

C) Limits (

◦

C) Temperature (

◦

C) Days

Fruits

• Apples 0.0 −0.5–(+2.0) −1.5 H VD

• Apricot −0.5 −0.5–0.0 −1.5 H 20

• Avocado 7.0 4.5–13.0 −0.5 H 30

• Banana

Lacatan 14.0 14.0–15.0 −1.0 MP 24

Other varieties 12.0 12.0–13.5 −1.0 MP 24

• Cherry −0.5 −1.0–0.0 −1.5 L 20

• Kiwi fruit −0.5 −0.5–(+0.5) −2.0 H 50/75

• Grape −0.5 −1.0–(+0.5) −1.5 L 50/100

• Grapefruit 10.0 4.5–16.0 −1.0 MP (or 1% CO2) 40

• Lemon 10.0 5.0–16.0 −1.5 MP (or 1% CO2) 80

• Melon

Honeydew 10.0 10.0–21.0 – M 90

Cantaloupe 3.0 2.0–4.5 – M 15

Water 10.0 4.5–10.0 – L 15

• Nectarines −0.5 −0.5–(+0.5) −1M/H30

• Orange 4.5 3.0–7.0 −1.0–(−0.5) MP (or 1% CO2) 40/50

• Peach −0.5 −1.0–(−0.5) −1.5 M/H 30

• Pear −0.5 −1.0–(+0.5) −1.5 3% CO2 60/150

• Pineapple 8.5 7.0–10.0 −1.0 L 30

• Plantain 12.0 12.0–13.5 −1.0 MP 24

• Plum −0.5 −0.5–(+0.5) −1.0 H 20/35

• Tangerine orange 4.5 3.0–7.0 −1.5 MP (or 1% CO2) 40

Vegetables

• Artichoke

Globe 0.0 −0.5–(+4.0) −1.0 L 14/20

Jerusalem 0.0 −0.5–(+4.0) – L 60

• Asparagus 0.0 0.0–1.1 −0.5 M 20

• Beans (French) 0.0 0.0–7.0 −0.5 M/H 20

• Beetroot 0.0 0.0–1.0 −0.5 L 60/90

• Broccoli

Sprouting 0.0 0.0–1.0 −0.5 H 10

W. cauliﬂower 0.0 0.0–1.0 −0.5 H 30

• Brussels sprout 0.0 0.0–1.0 −0.5 H 30

• Cabbage 0.0 0.0–1.0 −0.5 H 20

• Carrots 0.0 −0.5–(+0.5) −1.0 L 70

Food Refrigeration Data 449

Table C. 2 (continued)

Commodity Carrying Temperature Freezing Ventilation Storage

Temperature (

◦

C) Limits (

◦

C) Temperature (

◦

C) Days

• Cauliﬂower 0.0 0.0–1.0 −0.5 H 30

• Celery 0.0 0.0–1.0 −0.3 H 60/90

• Chicory 0.0 0.0–1.0 −0.5 H 14/20

• Cucumber 7.0 7.0–10.0 −0.3 H 14

• Eggplant 7.0 7.0–10.0 −0.5 L 14

• Garlic 0.0 0.0–1.0 −0.5 L 150

• Ginger 12.0 10.0–13.0 – L 150

• Leek 0.0 0.0–1.0 −0.5 M 60

• Lettuce

Iceberg 0.0 0.0–1.0 −0.5 H 40

Other varieties 0.0 0.0–1.0 0.0 H 20

• Onions 0.0 0.0–1.0 −0.5 M 30/120

• Peas in pod 0.0 0.0–1.0 −0.5 M 7/20

• Peppers (sweet) 7.0 7.0–10.0 −0.5 M 20

• Potatoes

Ware 7.0 4.5–10.0 −0.5 M 60+

Seed 4.5 2.0–7.0 −0.5 M 150+

Sweet 13.0 13.0–16.0 −1.0 L 120

• Pumpkin 10.0 10.0–13.0 −0.5 L 60/90

• Rhubarb 0.0 0.0–1.0 −0.5 L 15/30

• Salsify 0.0 0.0–1.0 −1.0 L –

• Squash

Winter 10.0 7.0–13.0 −0.5 L 60/90

Summer 7.0 7.0–10.0 −0.3 M 60

• Tomato

Green 13.0 10.0–16.0 −0.5 H 20

Firm ripe 7.0 7.0–10.0 −0.5 H 14

Meat, Dairy

Produce, and Fish

• Bacon −1.0 −2.0–(+4.5) – None 30

• Beef packaged −1.5 −1.5–0.0 – None 70

• Butter 0.0 −1.0–(+4.5) – None 30

• Cheese 2.0 0.0–10.0 – As required –

• Cream 0.0 – −1.0– (+0.5) None 10

• Eggs 0.0 – −1.0– (+0.5) H 180

(continued overleaf )

450 Refrigeration Systems and Applications

Table C. 2 (continued)

Commodity Carrying Temperature Freezing Ventilation Storage

Temperature (

◦

C) Limits (

◦

C) Temperature (

◦

C) Days

• Fats 0.0 – −1.0– (+0.5) None –

• Fish 0.0 – −1.0– (+0.5) None –

Iced −0.5 – −2.0–0.0 None –

Salt smoked −0.5 −2.0–(+4.4) – H –

• Game 0.0 −1.5–0.0 – – 14

• Ham

Fresh cured −0.5 −1.5–(+0.5) – None 21

Canned 4.5 0.0–10.0 – None –

• Lamb and mutton −1.5 −1.5–0.0 – None 30

Packaged −1.5 −1.5–0.0 – None 70

• Lard 0.0 −1.5–(+4.5) – None 180

• Margarine 0.0 −1.5–(+0.5) – None –

• Meat products −0.5 −1.5–(+0.5) – None –

• Milk

Pasteurized 0.0 −1.5–(+1.0) – None 14

Sterilized 0.0 −1.5–(+1.0) – None 30

Concentrated 0.0 −1.5–(+1.0) – None –

• Pork −1.5 −1.5–0.0 – None 14

• Poultry −1.0 −1.5–(+1.5) – None 14

Miscellaneous

• Beer 2.0 0.5–3.0 – None 120

• Chocolate 7.0 4.5–13.0 – None 150

• Confectionary 7.0 4.5–13.0 – None 150

• Flowers

Cut 0.0 −0.5–(+4.5) −0.5 H –

Florists, greens 0.0 −0.5–(+4.5) −0.5 H <30

• Hops 4.5 −2.0–(+10.0) – H 100

• Nuts

Chestnuts 0.0 −1.0–(+1.5) – L 180

Others 0.0 −1.0–(+10.0) – L 180

• Yeast

Active 0.0 −0.5–(+1.0) – None 14

Died 0.0 0.0–10.0 – None –

L, one time per hour; M, two to three times per hour; H, more than four times per hour; MP: maximum

possible.

Source: Cambridge Refrigeration Technology, UK.