Food preservation involves preventing the growth of bacteria, fungi or other micro-organisms, as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in fruits after they are cut during food preparation.

Removing the heat from these products and maintaining product temperature and/or storage atmospheric composition, by chilling, storing in CA storage or freezing, reduces the rate of deterioration and extends the shelf-life of the product. In addition to protecting quality, application of the appropriate cold chain components provides flexibility by making it possible to market products at the optimum time.

Proper storage and warehousing is not only integral to maintaining quality, but on one side to increase prices for producers and/or distributors when the commodity is no longer in season and its price has increased thus permitting the grower, or the trader, a greater return on investment and on the other side also providing consumers the benefit of longer consumption seasons.

Cooling preserves foods by slowing down the growth and reproduction of micro-organisms and the action of enzymes that cause food to rot.

Freezing is also one of the most commonly used processes for preserving a very wide range of foods, from fruit, vegetables, poultry, meat, fish etc. Cold stores provide large-volume and long-term storage.
Blast freezing is a rapid form of freezing which minimizes the damage and preserves food at a higher quality. The convenience of blast freezing means that frozen items can then be moved to a cold storage for long term. Apart from the obvious advantages such as a higher quality, better tasting product, blast freezing offers health and safety benefits. Various freezing techniques are commonly used in the preservation of goods like blast freezing, spiral blast freezing, shock tunnel freezing or IQF (Individually Quick Frozen) - a method that does not allow large ice crystals to form in fruit/vegetable cells. Also, since each piece is individually frozen, particles do not cohere, and the final product is not frozen into a solid block. The choice of method depends on the quality of end product desired, the kind of goods to be frozen, capital limitations, and whether or not the products are to be stored as bulk or as individual retail packages.

Warehousing and cold storage are the central elements in the food harvest, preservation and distribution system and should not be considered in isolation, but rather as a part of a primary sector commonly referred to as the “Cold Chain.” Where cold storage exists, they also include a knowledge gap in how to build, run, and maintain a storage facility. That is where we come into the picture with great experience in different types of Cold storage facilities, with superb quality of sandwich panels and erection materials, as well as installation know-how.
We work closely with customers to identify and determine the appropriate refrigeration concept to create efficient and economical facilities, such as:

• Cold storages
• Chill rooms
• Blast freezers/Shock tunnels
• Coffee freeze drying plants
• Controlled atmosphere storages and ULO rooms
• Ripening Rooms