Natural Storage Solutions Pvt.Ltd. > NSSPL Blog > Cold Storage Manufacturers in India

Are you in search of the best Cold Storage manufacturers in India? Well, we must say that Natural Solutions Pvt. Ltd. is one of the leading and reliable manufacturers.

Here in the following section, we are going to talk more about cold storage suppliers in India and also will talk about our profitable cold storage business.

The food sector has traditionally been characterized by high complexity throughout the entire logistics chain due to the expiration of goods and the consequent control of the cold chain.

This can be defined as the process of optimizing the use of temperature in the production, transport, and marketing of perishable products, subject to this heat treatment, until their final consumption. 

Competitiveness would happen in this case to take advantage of cold technologies and techniques in conjunction with logistics strategies and the supply of logistics operators with controlled temperatures. Let us find out more about Cold Storage and who is one of the leading and reliable Cold Storage manufacturers company in India.



Cold Storage:

In the case of having a cold chain that remains intact during production, transport, storage, and sale, the consumer is guaranteed that the product they receive has been kept in a safe temperature range in which microorganisms. Especially those more harmful to health if they existed, they have stopped their activity. In addition, a suitable storage temperature will preserve both the organoleptic and nutritional characteristics of the food.

The application of cold is one of the oldest and most widespread methods for preserving food in Tamilnadu. The cold acts by totally or partially inhibiting the altering processes. That is as the metabolic degradation of food proteins and other enzymatic reactions, with the consequent delay in the degradation of the food itself and its sensory properties (smell, taste, taste). There are two types of cold storage: refrigeration (a short or medium-term from days to weeks) and freezing (long term).

The formation of ice crystals due to the freezing of the water contained in food can spoil it. This process is inversely proportional to the rate of freezing: at a higher rate of freezing (deep freezing), smaller crystals are formed. 

However, if the cold chain is broken and thawing occurs in Delhi, even partial, and subsequent freezing, it will cause the appearance of larger crystals that will break the cell walls, altering the texture of the product. Contact one of the Cold Storage manufacturers company in India to know more about this system.

The cold on the microorganisms:

When the temperature is reduced in Mumbai, so does the speed of development of the vast majority of microorganisms, preventing their population from increasing (however there is a group, psychrophiles, which do develop at low temperatures). 

Cold acts on the metabolism of microorganisms, slowing it down (in refrigeration) until it stops (in freezing), but it does not eliminate them. Although some microbial mortality can be seen, cold is not sanitizing like intense heat.

When frozen food is thawed in Kerala, increasing its temperature even for a few minutes, its environment becomes more favorable and, therefore, microbial activity resumes. 

If we reduce the temperature again, the activity will be inhibited again but the population of microorganisms will be much higher than before the increase in temperature. 

A new defrost will reactivate them. The greater the number of microorganisms, the greater the probability that the food will spoil or that they will constitute a sufficient population to cause food poisoning.

Temperature is a critical factor in food production and distribution systems that must be rigorously controlled. There are three fundamental stages involved in the cold chain:

1. Storage in cold rooms or warehouses in the production center.

2. Transport in special vehicles and with temperature record.

3. Distribution platform and sales centers in Haryana.

The chain has more critical stages, such as the loading and unloading time during transport, which takes place between the different phases: at the exit from the production or storage center, at the distribution platform, and the points of sale. 

In addition, it is necessary to add the time elapsed between unloading and its location in the assigned place and the time between when the product is introduced, for example, in the shopping cart and reaches the end consumer’s refrigerator-freezer.

Due to the importance of temperature control in all phases, both specific technical resources and trained personnel must be available. 

Concerning traditional technical resources, refrigerated warehouses and freezers are included. All of them with devices for reading and registering temperature variation, especially refrigerated vehicles with thermal controllers and a recording system that would minimize possible temperature differences. 

The most advanced temperature management systems range from automated GPS surveillance in real-time transport to centralized control of temperature levels in cold equipment at points of sale. 

The staff must also have adequate training to control, monitor, and record all data related to temperature control, in addition to knowing the applicable protocol in case of cold chain breakage.

It is very important to know the minimum and maximum temperatures for each food or food group very well, for example, although lettuce and a salad already prepared belong to the same type of food, they have different needs regarding their maintenance temperature, so distribution will be done separately. 

It is useless for the manufacturer and the distributor to take special care to maintain the cold chain if the consumer does not take the appropriate measures.

When the temperature decreases, the growth rate of most microorganisms is considerably reduced until it stops, as well as the enzymatic reactions, so the food considerably prolongs its conservation and reduces its microbiological risk.

– Between -4ºC and -7ºC the growth of pathogenic microorganisms is inhibited. These microorganisms are dangerous for health since they are producers of diseases through infections or toxins that can cause poisoning.

– At -10ºC the growth of spoilage microorganisms responsible for the degradation of food is inhibited.

– At -18ºC all reactions responsible for browning of food are inhibited. This temperature is the one set as the freezing standard for the international cold chain.

– At -70ºC all enzymatic reactions are canceled, so in theory, the food would be preserved indefinitely.

For this reason, it is very important to have waterproof and compact temperature recorders that have a screen so that temperatures can be controlled without having to transfer them to a PC until it is necessary. 

These can also be programmed with a maximum and minimum alarm that can be set with any recording interval in Pune, from once per second to once per day. To know more about the temperature, do not hesitate to get in touch with us at Natural Storage Solutions Pvt. Ltd. We are one of the leading Cold Storage Manufacturers in India.

The best way to perform measurements to verify that they comply with the regulations regarding physical parameters is through an integral HI 148 instrument from Hanna Instruments



Cold Storage Manufacturers in India:

Are you in search of trustworthy cold storage suppliers in India? Contact us at Natural Storage Solutions Pvt. Ltd . We are one of the leading Cold Storage Manufacturers in India. Those who live in Haryana and if they want to make cold storage, they can also contact our company for cold storage business.

Mr.Yogesh Dahiya
About the author

Mr. Yogesh Dahiya (Managing director) aged 49 years, having a Diploma in Fabrication Technology, has 25 years of experience in setting up cold storage and chilling plants. After completion of Diploma in Fabrication technology, he worked with indo-Techno Frigo Ltd. As Manager (fabrication) and Purchase Executive for a period of 5 years. He then joined L&T as General Manager (Projects). In 1997 he started his own company. Mr.Yogesh Dahiya is the key person of NSSPL (group company) and his job includes holding meeting with clients, understanding their requirements, selection of sites, suggestion of right technology, preparation of engineering design, civil works etc and then finally fabrication, installation and commissioning of the entire plants. Till now he had set up 160 cold storage and chilling plants of various capacities. In this project he takes care of all the technical aspects of the company.

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