MENU
GET OFFER NOW
The process of preventing the activities of microorganisms that cause food spoilage with the effect of heat and giving foods a permanent durability is called the “STORAGE BY APPLYING HEAT” method. The heating applied for this purpose is called “heat treatment”.
There are certain storage conditions in order to preserve the freshness and nutritional values of each food. In cooling systems, these values are taken into account, and storage is provided by processing in accordance with the characteristic features of each food.
| PRODUCT | TEMPERATURE | HUMIDITY | APPROXIMATE STORAGE TIME | WATER PERCENTAGE | FREEZING POINT |
|---|---|---|---|---|---|
| Enginar/Artichoke | 0 | 95-100 | 2 H/W | 84 | -1.2 |
| Yer Elması/Jaruselam Artichoke | 0 | 90-95 | 4-5 A/M | 80 | -2.2 |
| Kuşkonmaz/Asparagus | 0/2 | 95-100 | 2-3 H/W | 93 | -0.6 |
| Yeşil Fasulye/Bean | 4/7 | 90-95 | 7-10 G/D | 89 | -0.7 |
| Pancar (Yaprağı)/Beet Leaf | 0 | 98-100 | 10-14 G/D | 88 | -0.4 |
| Brüksel Lahanası FD/Brussels Sproud | 0 | 95-100 | 3-4 H/W | 85 | -0.8 |
| Lahana/Cabbage | 0 | 98-100 | 5-6 A/M | 92 | -0.9 |
| Havuç/Carrot | 0 | 98-100 | 4-6 H/W | 88 | -1.4 |
| Karnabahar/Cauliower | 0 | 95-98 | 3-4 H/W | 92 | -0.8 |
| Kereviz/Celeriac | 0 | 98-100 | 2-3 A/M | 94 | -0.5 |
| Mısır/Corn | 0 | 95-98 | 4-8 G/D | 96 | -0.6 |
| Salatalık/Cucumber | 7/13 | 95 | 10-14 G/D | 93 | -0.5 |
| Donmuş Sebzeler/Frozen Vegetables | -23/-28 | – | 6-12 A/M | 61 | – |
| Sarımsak(Kuru)/Dried Garlic | 0 | 65-70 | 6-7 A/M | 61 | -0.8 |
| Sarımsak(Yeşil)/Fresh Garlic | 0 | 95-100 | 10-14 G/D | 93 | -0.3 |
| Pırasa/Leek | 0 | 95-100 | 2-3 A/M | 85 | -0.7 |
| Mantar/Mushroom | 0 | 95 | 3-4 G/D | 91 | -0.9 |
| Soğan(Yeşil)/Onion(Green) | 0 | 95-100 | 3-4 H/W | 89 | -0.9 |
| Bezelye(Yeşil)/Pea(Green) | 0 | 95-98 | 1-2 H/W | 74 | -0.6 |
| Biber(Yeşil)/Pepper(Green) | 7/13 | 90-95 | 2-3 H/W | 92 | -0.7 |
| Patates/Potatoes | 3/4 | 90-95 | 4-5 A/M | 81 | -0.6 |
| Turp/Radish | 0 | 95-100 | 3-4 H/W | 95 | -0.7 |
| Ispanak/Spinach | 0 | 95-98 | 10-14 G/D | 93 | – |
| Bal Kabağı/Pumpkin | 7/10 | 70-75 | 5-8 H/W | 94 | -1.1 |
| Domates(Yeşil)/Tomato(Green) | 13/16 | 90-95 | 1-3 H/W | 93 | -0.6 |
| Domates(Kırmızı)/Tomato(Red) | 7/10 | 90-95 | 4-7 G/D | 94 | -0.5 |
| Şalgam/Turnip | 0 | 95 | 4-5 A/M | 92 | -1.1 |
| Su Teresi/Watercress | 0 | 95-100 | 3-4 H/W | 93 | -0.3 |
| Marul/Lettuce | 0/1 | 95-100 | 2-3 H/W | 95 | -0.2 |
| Lahana Yapraklılar/Leafy Cabbage | 0 | 95-100 | 2-3 H/W | 87 | -0.5 |
| Elma/Apple | 0/3 | 90-95 | 8-9 A/M | 84 | -1.1 |
| Kayısı/Apricot | 0/1 | 90-95 | 1-3 H/W | 85 | -1.2 |
| Avokado/Avocado | 3/4 | 85-90 | 2-8 A/M | 65 | -0.3 |
| Muz/Banana | 13/14 | 85-95 | – | 75 | -0.8 |
| Böğürtlen/Blackberry | -5/0 | 90-95 | 3 G/D | 85 | -0.8 |
| Ufak Kavun/Small Melon | 2/4 | 95 | 5-15 G/D | 92 | -1.2 |
| Vişne/Cherry | 0 | 90-95 | 3-7 G/D | 84 | -1.7 |
| Kiraz/Cherry | -1/0.5 | 90-95 | 2-3 H/W | 80 | -1.8 |
| Hindistan Cevizi/Coconut | 0/1 | 90-95 | 3-5 A/M | 82 | 0.8 |
| Kuş Üzümü/Currants | -5/0 | 90-95 | 1-4 H/W | 85 | -1 |
| Hurma/Date | -18/0 | 75 | 6-12 A/M | 20 | -16 |
| Taze İncir/Fresh Figs | -1/0 | 85-90 | 7-10 G/D | 70 | -2.4 |
| Donmuş Meyveler/Frozen Fruits | -24/-18 | 90-95 | 18-24 A/M | – | – |
| Kivi/Kiwi | 0 | 90-95 | 3-5 A/M | 82 | -1.7 |
| Limon/Lemon | 11/12 | 85-90 | 1-4 A/M | 89 | -1.4 |
| Malta Eriği/Maltese Plum | 0 | 90 | 3 H/W | 87 | – |
| Yeşil Zeytin/Green olive | 7/10 | 85-90 | 4-6 H/W | 75 | -1.4 |
| Portakal/Orange | 3/9 | 85-90 | 3-6 H/W | 86 | -1.3 |
| Armut/Pear | -1.6/-0.5 | 90-95 | 2-7 A/M | 83 | -1.6 |
| Erik/Plum | -1/0 | 90-95 | 2-4 H/W | 86 | -0.8 |
| Nar/Pomegranate | 4 | 90-95 | 2-3 A/M | 82 | -3 |
| Ayva/Quince | -1/0 | 90 | 2-3 H/W | 85 | -2 |
| Ahududu/Raspberry | -5/0 | 90-95 | 2-3 G/D | 81 | -1.1 |
| Çilek/Strawberry | -5/0 | 90-95 | 5-7 G/D | 90 | -0.8 |
| Mandalina/Mandarin | 4 | 90-95 | 2-4 H/W | 87 | -1.1 |
| Karpuz/Watermelon | 4/10 | 90/td> | 2-3 H/W | 93 | -0.4 |
| Kalkan Balığı/Turbot | -1/1 | 95-100 | 18 G/D | 75 | -2.2 |
| Ringa Balığı/Herring | 0/2 | 80-90 | 10 G/D | 61 | -2.2 |
| Uskumru/Mackerel | 0/1 | 95-100 | 6-8 G/D | 65 | -2.2 |
| Somon/Salmon | -1/1 | 95-100 | 18 G/D | 64 | -2.2 |
| Tuna Balığı/Tuna Fish | 0/2 | 95-100 | 14 G/D | 70 | -2.2 |
| Donmuş Balığı/Frozen Fish | -29/-18 | 90-95 | 6-12 A/M | – | -2.2 |
