Fruit and Vegetable Storehouses

"LIUNITAS" joint-stock company Ltd.

Dariaus ir Girėno str. 99,
LT-02189, Vilnius, Lithuania

Phones:
Phone +370 5 2306804
Mob. phone +370 604 12443
Fax +370 5 2306589
E-mail: refrigeration@liunitas.lt

Service:
Mobil phone +370 673 55221
E-mail: service@liunitas.lt

JSC "Liunitas" for the implementation of common projects in industrial and commercial refrigeration, is looking for partners, among entities and private entities - in Europe and Africa.
Send your suggestions to e-mail info@liunitas.lt

The World Health Organization recommends at least 400 grams of different kinds of fruit and vegetables to be consumed daily giving preference to fresh local fruit and vegetables. According to “Freshfel Consumption Monitor 2008”, total gross supply of fruit per capita stood at 91 kg and total vegetable gross supply per capita stood at 104 kg in the EU countries. Only fresh fruit and vegetables are essential to human health as they contain plenty of vitamins and minerals indispensable for strengthening health. Fresh fruit and vegetables contain antioxidants which protect the body cells against destructive effects. They also have plenty of nutritional fibres helpful in removing harmful substances from the body.
Vegetables, berries and fruits are most valuable when they are fresh.

In order to keep vegetables, berries and fruits fresh as long as possible, the main thing is their storage at a certain low temperature in a storehouse (cooling) or freezing. According to food specialists, frozen vegetables retain their natural colour and healthy appearance and are not encrusted with frost. It has been examined that about 70 percent of all vitamins and minerals persist in them.

The best thing is to freeze only those vegetables which are impossible to be kept fresh. When freezing takes place at the temperature from -20 to -50°C, fruit and vegetable juice rapidly freezes turning into small ice crystals which do not disrupt cell walls during unfreezing process.

Practically, all kinds of vegetables can be frozen: various cabbage, green peas, snap-beans, spinaches, broccolis and carrots as well as different kinds of greenery, mushrooms and berries.
The temperature within this industrial refrigeration equipment ranges from - 20 to - 50 degrees. In order to keep vegetables and fruit fresh without freezing, cold stores -1°C to +10°C are used. When this method of vegetable storage is applied, a temperature difference between the evaporating temperature of a refrigerant in a cooler and the product temperature is of a special importance. In order to prevent moisture extraction from a product (simultaneously, a fruit or a vegetable withers), this difference in temperatures must be as small as possible. It usually reaches 5-6 K. Due to this small temperature difference evaporators must be a great deal bigger than those used for storage of packed produce.

Accordingly, the water present in food freezes and turns into tiny crystals which do not disrupt cells. Refrigeration equipment specialists working for our company are continually designing different types of freezers for storing vegetables, fruit, berries and mushrooms therefore are able to give advice to their customers and assist them in choosing the optimum variant of refrigeration equipment.