TECHNICAL SPECIFICATIONS

Cold Room Facility.


Storage in cold room at four levels viz., ground and 3 mezzanine.
Total 29 CA Chambers total capacity @4946 MT.
Cold room temperature: 0+ 1.5 Deg. Celsius.
8 normal chambers total capacity 1000 MT
4 Deep Freeze chambers total capacity 1200 MT
Sufficient space earmarked for parking/movement of trucks.

Ripening Facility.

Salient features of the facilities are: Ripening Chambers • 12 Nos. of ripening chambers, total capacity 360 MT.
Size of each chamber is approx. 240 cubic meters.
Temperature of ripening chamber is  10  to 15  +/- 1.5 Deg. Celsius. Or As / requirement.
Pallet racking arrangements for keeping of 82 pallets in each ripening chamber.

Handlling Of Banana at site for ripening.

  • Gassing post pre-cooling

Day 1
Quality checks on receiving, pre-cooling, ripening, conditioning and dispatch to customers to be done in the active supervision of Ripening In-charge at CPC.

 

#

Activity Details

Pictorial Depiction

A

Day 2:

Start of Ripening: Check the pulp temperature with pulp thermometer, once it attains 17 oC, start the ethylene gas/liquid/generator for required dosage/shots

Dos:

  • Maintain Ethylene PPM at 100 to 150 for next 24 hours. Maintain Temperature at 17 oC with RH at 90 - 95%
  • Maintain the Log book to record the RH and Temp every two hours.
  • Ensure that doors are tightly closed and sealed.

Don’ts:

  • Do not open the doors while in process.

 


 

B

End of Gassing (after 24 hrs): Ventilate the room for 1/2 hour by opening the door or through exhaust fans in order to exhaust the Carbon dioxide in ripening chamber

Don’ts:

  • Never let the temperature below 15 degree C and RH below 90%.

 


Ideal colour during gassing

 

Conditioning

#

Activity Details

Pictorial Depiction

A

Day 3:

  • After gassing bring down the pulp temperature to 16 degree C for conditioning.
  • Maintain temperature at 16 oC with RH at 90 - 95% for day 3 of ripening.
  • Ventilate the room for 20 minutes at the end of day 3 by opening the door or through exhaust fan to exhaust the Carbon dioxide in ripening chamber.
  • Monitor the colour at the end of day 3 through colour chart.

 


Ideal colour at the end of Day-3

B

Day 4:

  • Maintain temperature at 16 oC with RH at 90 - 95% for day 4 of ripening.
  • Ventilate the room for 20 minutes at the end of day 4 by opening the door or through exhaust fan to exhaust the Carbon dioxide in ripening chamber.
  • Monitor the colour at the end of day 4 through colour chart.


Ideal colour at the end of Day-4

C

Day 5:

  • Maintain temperature at 16 oC with RH at 90 - 95% for day 5 of ripening.
  • Ventilate the room for 20 minutes at the end of day 5 by opening the door or through exhaust fan to exhaust the Carbon dioxide in ripening chamber.
  • Monitor the colour at the end of day 5 through colour chart.


Ideal colour at the end of Day-5

D

Day 6:

  • Maintain temperature at 16 oC with RH at 90 - 95% for day 6 of ripening.
  • Monitor the colour at the end of day 6 through colour chart.
  • Fix stage of dispatch depending upon distance and the time to reach the store.
  • Increase the temperature of ripening chamber to 22 oC, 6 hours before dispatch.
  • Remove the fruit half an hour (1/2 hr) before the scheduled the scheduled dispatch.
  • Load the truck for dispatch.

 

Ideal colour at the end of Day-6 and best suited to dispatch the material.

 

Storage in cold room at four levels viz., ground and 3 mezzanine. Total 9 no Chambers pacity @150 MT per chamber.
Cold room temperature: 0+ 1.5 Deg. Celsius.
Sufficient space earmarked for parking/movement of trucks.