Storing Technique for Foodstuffs

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Storage Technique for FoodstuffsNur Wulandari

Department of Food Science & TechnologyFaculty of Agricultural Engineering & TechnologyBogor Agricultural UniversityNow, lets discus about storing technique for food stuffs.This topisc is very practical, and the resaon behind the technique are based on the purposed of storage: to prevent the breakage and loss of foodstuffs, and maintain their quality as long as possible.2

The foodstuffs we are talking about including grain (such as rice, wheat, corn, etc) and fruits and vegetables. The storing techniques for those products is very different because of their different characteristics. Grain is a very stable products, but fruits and vegetable are very persihable.

Storage techniques for grain can be classified as bag storage, bulk storage, ather techniques.After completing this materials, you must have an ability to explain and choose the appropriate storing techniques for foodstuffs.3Storage techniques for grainDepend on: Grain volume the higher the grain volume, the more complicated its storing techniquesTime of storage: short vs long periodePurpose of storage: national logisticProducts shape

Factors that we must consider for choosing the appropriate storing techniques for grain are depend on:Grain volume:If I have to store only about 5 kilograms of rice, its very easy for me to handle it. I can put it in the palstic bags, store it in the refrigetaors, etc. But If I have to store about 50 tonnes of rice, what should I do? Can I put also it in the plastic bags? I dont think so... So the volume of the grain is very important fatctors we must consider for choosing the right techniques.2. Time of storage: If the periode of storage is only for short time (1 day), we are not really must consider the probability of the grain loss. 3. In contrary, if storage time is very long (such as for national logistics purposes), we must maintain the qulaity of the grain for several monts to years. The loss factors of the grain is must be considered very carefully)4. Products shape is also determine the string techniques choosed. Handling and storing hulled Rice and unhulled rice will be different.

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In Indonesia bag storage is the major technique usedThe foodstuffs we are talking about including grain (such as rice, wheat, corn, etc) and fruits and vegetables. The storing techniques for those products is very different because of their different characteristics. Grain is a very stable products, but fruits and vegetable are very persihable.

Storage techniques for grain can be classified as bag storage, bulk storage, ather techniques.After completing this materials, you must have an ability to explain and choose the appropriate storing techniques for foodstuffs.5COMPARISON BETWEEN BAG STORAGE AND BULK STORAGE OF GRAINSNo.ComponentBag StorageBulk Storage1Use of land212Efficiency of storage capacityLess efficient(only 2/3)Very efficient3Use for different types of grainsPossible in different stacksNot possible4Cost of constructionLowHigh5Time for construction12 18 months12 18 months6Time of StorageShort timeLong time7Mechanical operationsDifficultSimple8Possibility to be movedPossibleNot possible9Storage at high moisture contentNot possiblepossible4 January 2013Food Packaging and Storage Technology6Teknologi Penyimpanan Pangan Lanjut_YHA_ITP69 Oktober 2012COMPARISON BETWEEN BAG STORAGE AND BULK STORAGE OF GRAINSNoComponentBag StorageBulk Storage10Cost of handlinga. In and out of commodity27b.Fumigation41c.Cost of bagsHigh0d. Loss1 15 %0.2 %11Possibility of pest attacksRatCan be seriousRat proffb. Birds Difficult to controlBird proofc. InsectsDifficult to controlMore easy to control 4 January 2013Food Packaging and Storage Technology79 Oktober 2012Teknologi Penyimpanan Pangan Lanjut_YHA_ITP7COMPARISON BETWEEN BAG STORAGE AND BULK STORAGE OF GRAINSNoComponentBag StorageBulk Storeage12Cost of pests controlRatsHigh costLowb. BirdsRelatively lowNo necessaryc. InsectsHigh costLower cost13Loss due to scattering or bag leakHigherLower14Control of RHVery difficultEasy to control15Moisture migrationNot possiblePossible16Application of control roomAlmost not possiblePossible4 January 2013Food Packaging and Storage Technology89 Oktober 2012Teknologi Penyimpanan Pangan Lanjut_YHA_ITP8

9Bag storage systemGrain is stored in 40-80 kg bags made from jute or woven plasticThese bags are normally formed into a stack

10Jute bags should not be stacked higher than 4m and plastic bags 3mBags should be stacked under coverStack the bags properly to allow:Optimal use of space Ease of sweeping the floors Ease of insepction of produce for rodents and insect Ease of counting the bags.

Bag storage system

11A one meter gap should be left between and around stacks and 1.5 meters clearance between the top of the stack and the roofBags should be stacked on pallets or on an above ground structure to avoid the possibility of absorbing moisture from the floor.Bag storage system

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The longer the grain needs to be stored, the lower the required moisture content will need to be. Grain and seed stored at moisture contents above 14% may experience the growth of molds, rapid loss of viability and a reduction in eating quality. The following table shows the safe moisture content required for different storage periods. 13ARRANGEMENT OF BAGS IN STACKS

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Teknologi Penyimpanan Pangan Lanjut_YHA_ITP149 Oktober 201215

ARRANGEMENT OF BAGS IN STACKS (contd)1 st pile1 st pile1 st pile1 st pile2 nd pile2 nd pile2 nd pile2 nd pile8 bale cluster10 bale clusterAizu 8 bale clusterSanzaku 9 bale clusterYHA_ITP1516/12/09

16Bulk storage at farm level:small outside granaries woven baskets containers made from woodmetal concrete

Capacity: 200-1000kgLosses are usually highlocated under or inside the house

At farm level grain is often stored in bulk in small outside granaries or in woven baskets or containers made from wood, metal or concrete, which are located under or inside the house. These storages vary in capacity from 200-1000kg. Losses from insects, rodents, birds and moisture uptake are usually high in traditional bulk storage systems.

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18Bulk storage warehousesAt large export mills and collection houses Use metal or concrete silosCapacity: 20 to 2,000 ton Silos have the advantage more easily sealed for fumigation less grain is spilt or wasted

The large export mills and collection houses sometimes use metal or concrete silos. These silos range in size from 20 to 2,000 ton capacity. Silos have the advantage that they can be more easily sealed for fumigation and less grain is spilt or wasted. Bulk storage warehouses are not very common in Asia

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21DIFFERENT GRAIN STORAGE TECHNIQUESStorage technique which is also application of pest controlSome storage techniques:Storage at low temperatureAirtight storageStorage technique by atmosphere manipulationBag storage at open airBulk storage in flexible siloGrain bags4 January 2013Food Packaging and Storage Technology22Teknologi Penyimpanan Pangan Lanjut_YHA_ITP229 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESStorage of Grains at Low TemperatureTemperature is lowered up to 15oCCooling system using static system or mobile systemAdvantages:Insects and mold infestation can be avoidedFreshness of commodity is maintainedOrganoleptic properties are maintainedGerminability is maintainedMilling quality will be betterNo fumigation is neededWeight loss will be very low

4 January 2013Food Packaging and Storage Technology23Teknologi Penyimpanan Pangan Lanjut_YHA_ITP239 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESAirtight StorageNo outside air will enter the storage systemOxygen will be used due to respiration of seeds, microorganisms, and insectsCO2 produced accumulation of CO2Insects if present dieThe technique can be applied to grains with high moisture content

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Teknologi Penyimpanan Pangan Lanjut_YHA_ITP249 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESAirtight Storage

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Teknologi Penyimpanan Pangan Lanjut_YHA_ITP259 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUES3. Storage Technique by Atmosphere ManipulationControlled Atmosphere Storage/CAS CO2 concentration is controlled continuously

Modified Atmosphere Storage/MAS CO2 is applied once at the beginning of the storage to replace all air in the system (100% CO2), and later on no addition of CO2

In order that insect control is effective, the CO2 concentration must be maintained at leats 35% during first week of storage4 January 2013Food Packaging and Storage Technology26Teknologi Penyimpanan Pangan Lanjut_YHA_ITP269 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESBag Storage In Open AirGrains are packed in bagsBags are stacked like pyramidePyramid of bags is built on moisture proof tarpaulin as basePyramid is covered with moisture proof tarpaulinStorage is conducted in open air

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Teknologi Penyimpanan Pangan Lanjut_YHA_ITP279 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESBag Storage In Open Air

Notes: tarpaulin is moisture proof but transmission of moisture and gas trough it is possible)Insect infestation and rat attacks are possibleThis type of storage is only temporary4 January 2013Food Packaging and Storage Technology28

Teknologi Penyimpanan Pangan Lanjut_YHA_ITP289 Oktober 2012DIFFERENT GRAIN STORAGE TECHNIQUESBulk Storage In Flexible SiloBase part of the silo is made of plastic with woven wirePlastic material is rodent proofThe silo is built in cone shape4 January 2013Food Packaging and Storage Technology29Teknologi Penyimpanan Pangan Lanjut_YHA_ITP299 Oktober 2012

306. Grain bagsFor short-term (a few months maximum) & high-volume grains to assist with harvest logistics. The capacity of grain bags: 40 to 90 metres long, for 100 to 300 tonnes (depending on the type of grain and bag stretching during filling.The material used: a three-layer polyethylenetwo white layers to protect against the UV rays and reflect heat a black inner layer to block light.DIFFERENT GRAIN STORAGE TECHNIQUESGrain bags are best suited for short-term (a few months maximum), high-volume grains to assist with harvest logistics. The capacity of grain bags varies with bag size, which generally ranges from 40 to 90 metres long, and anywhere from 100 to 300 tonnes depending on the type of grain and how much the bag is stretched during filling.The material most commonly used for grain bags is a three-layer polyethylene two white layers to protect against the ultraviolet rays and refl ect heat and a black inner layer to block light.

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Grain bags32Storing techniques for horticultural crops

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34Storage characteristics of grain vs horticultural cropsCereals and Oil SeedsHorticultural Crops* Low moisture content, typically 10% to 20%* High moisture content, typically 70% to 95%* Small unit size, typically less than 1 gram* Large unit size, typically 5g to 5 kg35* Very low respiration rate with very small generation of heat.* High to very high respiration rate.* Heat production is typically 0.05 megajoules/tonne/day for dry grain.* Heat production is typically from 0.5 to 10 megajoule / tonne/day at 0C to 5 to 70 megajoules/tonne/day at 20C.Cereals and Oil SeedsHorticultural Crops* Hard texture* Soft texture, easily bruised* Stable - natural shelf life is from one to several years* Perishable - natural shelf life is a few days to serveral months* Losses usually caused by molds, insects and rodents.* Losses usually caused by rotting (bacteria, fungi), senescence, sprouting. and bruising.Storage characteristics of grain vs horticultural crops (contd)

37Storing fruits and vegetablesFruits and vegetables: highly perishable short storage life (except: apples and potatoes : last for several months)Require: lower temperature with retained moistureSome crops produce odours in storage while others emit volatile gases such as ethylene. Ethylene stimulates the ripening of many fruits and vegetables. This is negligible at low temperatures but may be a nuisance at higher temperatures.

The majority of fruits and vegetables are highly perishable commodities with a short storage life. The exceptions, including apples and potatoes can, if well stored, last for several months.The major requirements for the storage of perishables are the need to lower temperature substantially and to retain moisture in the produce. Some crops produce odours in storage while others emit volatile gases such as ethylene. Ethylene stimulates the ripening of many fruits and vegetables. This is negligible at low temperatures but may be a nuisance at higher temperatures.Consequently, even when two or three crops require the same storage conditions, it is not advisable to store them together.Products that emit ethylene include bananas, avocados, melons, tomatoes, apples, pears and all fleshy fruits. Lettuce, carrots and greens are damaged with stored with fruits or vegetables which produce ethylene. Even very small amounts can be harmful. It is recommended that onions, nuts, citrus fruits and potatoes each be stored separately.

38Ideal Storage Temperatures, Relative Humidities and Expected Storage Life of Fruits and VegetablesCommodityStorage Temperature CR.H.%Expected Storage LifeAsparagus0 - 2.0952 - 3 weeksBeans (green)5.0 - 7.090 957 - 10 daysCarrots090 952- 5 monthsCauliflowers090 952 - 4 weeksCucumbers7.0 - 10.090 9510 - 14 daysCabbage090 -953 - 6 weeksChillies, Capsicums7.0 - 10.090 -952 - 3 weeksCourgettes, Zucchini0- 10.0905 - 14 daysEggplants, Brinjals7.0-10.0901 weekMelons0 - 4.485 -905 - 14 daysOkra, Lady Fingers7.0 - 10.090 957 - 10 days39Ideal Storage Temperatures, Relative Humidities and Expected Storage Life of Fruits and VegetablesCommodityStorage Temperature CR.H.%Expected Storage LifeOnions (dry)065 - 701 -8 monthsPotatoes (white)5.0 -10.0932 -5 monthsPotatoes (sweet)12.0 - 16.085 - 904 -6 monthsTomatoes (ripe)7.0 - 10.085 -904 -7 daysTomatoes (green)12.0 - 20.085 - 901 -3 weeksWatermelons4.4 - 10.080 - 852 -3 weeksApples1.0 - 4.4903 -8 monthsAvocados4.4 - 12.585 -902 -4 weeksMangos1285 - 902 -3 weeksPineapples7.0 - 12.585 -902 -4 weeksPapayas7.085 -901 -3 weeks40Consequently, even when two or three crops require the same storage conditions, it is not advisable to store them together.Products that emit ethylene include bananas, avocados, melons, tomatoes, apples, pears and all fleshy fruits. Lettuce, carrots and greens are damaged with stored with fruits or vegetables which produce ethylene. Even very small amounts can be harmful. It is recommended that onions, nuts, citrus fruits and potatoes each be stored separately.

Storing fruits and vegetablesThe majority of fruits and vegetables are highly perishable commodities with a short storage life. The exceptions, including apples and potatoes can, if well stored, last for several months.The major requirements for the storage of perishables are the need to lower temperature substantially and to retain moisture in the produce. Some crops produce odours in storage while others emit volatile gases such as ethylene. Ethylene stimulates the ripening of many fruits and vegetables. This is negligible at low temperatures but may be a nuisance at higher temperatures.Consequently, even when two or three crops require the same storage conditions, it is not advisable to store them together.Products that emit ethylene include bananas, avocados, melons, tomatoes, apples, pears and all fleshy fruits. Lettuce, carrots and greens are damaged with stored with fruits or vegetables which produce ethylene. Even very small amounts can be harmful. It is recommended that onions, nuts, citrus fruits and potatoes each be stored separately.

4142Factors affecting cool storage of fruits and vegetablesQuality of productsTemperaturePre-cooling treatmentsRelative humidity (RH)Air circulations and stackingRespiration rateSanitation and air purificationsAddition treatments42435. Air circulations and stacking of productsAir circulation: for distribute temperature in storage roomRoom filled with commodity needs air circulation 7,5 times higher than empty roomThe containers used must be in the same sizeNot too wide alley cooling is unefficientNo dead end alley4344Gap between containers : 5 7,5 cmGap between the container and the wall: 10 cm- 20 cmContainers stacking mus be aligned with cooling air flow5. Air circulations and stacking of products

44456. Respiration rate of the commodityRespiration:C6H12O6 + 6 O2 6 CO2 + 6 H2O + 673 kcal

Calori produced (calori evolution: BTU/ton/day) need appropriate cooling loadCalori produced depend on commodities and TShelf life of commodity contrary to the rate of calori evolution

4546 Rate of calory evolution of fruits and vegetables in several temperatures (BTU/ton/day x 100) ----------------------------------------------------------------------------------------------------------------------- Temperature ( F)Commodity --------------------------------------------------------------------------------------- 32 40 - 41 59 60 68 70 77 - 80-----------------------------------------------------------------------------------------------------------------------Apple 5 - 9 11 - 16 30 - 68 30 - 77 -Avocado - 44 - 66 136 - 345 162 - 763 259 - 942Unripe banana - - 46 - 51 72 - 76 -Ripe banana - - 55 - 165 72 - 312 110 - 540Strawberry 27 - 39 36 - 73 156 - 203 225 - 431 372 - 464Orange 4 - 11 8 - 16 28 - 52 49 - 75 54 - 89Bit 27 41 72 - -Cabbage 10 - 14 17 - 27 41 - 57 61 108 107 - 140Carrot 21 - 45 28 - 58 57 - 118 101 - 209 -Cauliflower 36 - 42 42 - 48 94 - 108 165 - 189 185 - 308Celery 16 24 82 142 -Pea 39 - 72 64 - 134 - 465 - 584 -Cucumber - - 33 - 73 31 - 106 42 - 121Dried Bombay Onion 6 - 7 7 - 8 23 - 25 31 - 42 60 - 64Green Bean 67 - 103 121 - 168 393 - 445 540 - 795 755 - 829------------------------------------------------------------------------------------------------------------------------ 6. Respiration rate of the commodity46477. Sanitation and Air PurificationSanitation of storage room periodic cleaning with good air circulationSanitation of commodityby separating damage/rotten commodity

Sanitation of the containers/crateBy using:- Potassium hypochlorite 0,25 %; steam; fumigation

Air PurificationBy using activated carbon47488. Addition treatmentsCannot replace refrigerationMAS andCAS

Chemicals (antioxidants, anti sprouting, antiseptic, fumigan)WaxingIrradiationUsed of packing materials

CommodityTemperature(oC)O2 (%)CO2 (%)N2 (%)AppleBroccoliTomatoBanana0 50 58 1212 152 31 23 52 5 1 2 5 702 5 48Packing Materials Packing materials used in storage perform several functionsinsulation against fluctuating temperaturesmoisture retentionreduction of disease transmission. Clean straw, dry leaves, corn stalks, hay, or sawdust are commonly used for insulation. Moisture retention of produce is usually achieved with moistened sand, sawdust or peat moss. Plastic bags, lined boxes, crocks, metal cans with liners, or plastic garbage cans are all items that retain moisture.

49Perforate plastic bags or liners at regular intervals to allow air circulation and prevent condensation. Vegetables requiring moist storage should never be left directly exposed to air. Alternating layers of produce with packing materials reduces disease transmission. Wrapping individual items of produce with newspaper aids moisture retention and reduces the possibility of cross-transfer of odors and disease.

Packing Materials (contd) 50Storage Structures for Perishables

A Low-cost Cool StoreA simple low-cost structure in which vegetables can be stored for the few hours between harvesting and transporting to market should be useful to growers of all sizes.

A Low-cost Cool StoreA simple low-cost structure in which vegetables can be stored for the few hours between harvesting and transporting to market should be useful to growers of all sizes. The basic construction is similar to that shown in Figure 9.32. A simple frame is constructed with poles or other low cost materials. Covered with grass or other thatching material, protection is provided for the produce from excess temperature and moisture loss until it can be transported to market.

51Commercial Cool Store

52Thank You53