Oxigent reduction in cold room

[gwapa]

Dear Friends
I don´t know if these topics may be discussded in here.Please forgive me


We have a cold room at +2 °C for storage apples, peaches and avocados
The customer wants to avoy the fruts spoiled very fast
Some literature recomend to reduce the oxigen level inside the cold room .That is from 21 % to 15 % . We could achived that inyecting Nitrogen to get a room with 15 % O2 and 85 % N2


Question
Do you know a esy and econmical way to inyect the N2 to the cold Room?
are ther other methods ?

[mbc]

Hi
In this type of systems it cost more money and it is expensive.
You need
1)N2 Generator ( Compressor with Accessories)
Or N2 bottles
2) Equipment sensors for controlling O2 In room .

The best way is
Reduce Temperature to +0.5
Controlling Ethylene in room ( by Ethylene removing system)
Or put potassium permanganat in room .

[gwapa]

Thanks Mbc
Do you have some literature about "how to Control Ethylene in room" ( by Ethylene removing system)
Or put potassium permanganat in room .
We are working to achive a temperture of +5°C . Do you think that +0.5°C make longer the ripening without damage?
I appreciate your advise
Gwapa

[Peter_1]

You don't have to inject nitrogen but use the same technique as with apples, pears, ...
You have to remove the oxygen and the "rest atmosphere" will be mainly nitrogen and other gasses which doesn't contribute to the aspiration effect of the fruit....
You need a scrubber for this...
But... be very careful, entering an ULO room (do once a search for this) could cause almost immediate death

[ice_cool]

To keep fruits for a longer time in a cold room (https://www.coolplusref.com/walk-in-cold-room.html), you will need to control the temperature, humidity, carbon dioxide, oxygen concentration, and ethylene concentration to a suitable condition in the storage environment so that it inhibits the respiration of fruits and vegetables, delays their metabolic process, and maintains the freshness.
You mention that you have a cold room at +2 °C for storage apples, peaches and avocados. I'm not sure whether this cold room has been built or not. If it hasn't been built, the first thing is to make sure to have the suitable insulated cold room panel (https://www.coolplusref.com/PIR-PUR-XPS-foamed-modular-walk-in-cold-room-sandwich-panels.html) and cold storage refrigeration units (https://www.coolplusref.com/cold-room-condenser-evaporator-refrigeration-units.html) to achieve suitable temperatures (might not be exactly+2 °C) for different fruits.
If your customer has no limit on the budget, there's a full set of solution with equipment to control it automatically. However, some customers are not willing to do this investment and save cost. Then you can suggest customers to just add a humidifier or put some dry lime, anhydrous green calcium, or dry charcoal to absorb moisture for a suitable humidity.
It is OK to open the cold room door (https://www.coolplusref.com/cold-room-doors-accessories.html) for air circulation to reduce the density of carbon dioxide, oxygen and ethylene in the cold storage warehouse (https://www.coolplusref.com/walk-in-refrigerated-cold-storage-warehouse.html) for a better storage condition when the room temperature and the ambient temperature are with no much difference. Be sure that no large temperature fluctuation is allowed for the cold storage temperature.
Generally speaking, to keep for a longer storage time is a set of management. Your customer should set up a full set of operation rule of fruit picking, packing, transportation, fruits stacking and cold room management for a perfect system. It's not only about equipment.
And be sure that different fruits require different storage temperature and humidity.

[Peter_1]

I strongly suggest you remove all your hyperlinks , otherwise post will be removed