Aastha Hi-Tech Storage LLP

IntroductionSituated in Aravalli District near

by Himmatnagar (Gujarat)

Well connected with Road.

Environmental conditions are ideal.

Having Capacity of 8000 MT

Bulk & Box Cold Store

Machinery from All-round Vegetable Processing

Box StorageOne box can contain 1.25 ton of

potato. Chamber is designed for 1000 MT.It will contain 800-850 boxes. Box size - 1.6 x 1.2 x 1.23 meters.Chamber size is 22 x 18 x 7 Meters. We can stack 5 box high. Roughly 10 x 17 = 170 box x 5 high

= 850 boxes per chamber.

Flow Chart of Functioning

Arrival & Weighing of Potato Harvest

Waiting of trailer in Queue under Shade

Empty in receiving hopper

Receiving & Pre grading

Transportation by telescopic Conveyor

Stacking/Piling of Potatoes by Space Finder

Placement of Temperature Sensor

Control Room

Cooling with outside Cold Air

Forced under stack Airation through perforated Ducts

Cold Air Heated up & rising through Potato Pile

Under Size Soil/Dirt

Hot air Going out through top outlet hatches

Internal Air Circulation for even temperature distribution

Humidification by misting of Circulating Air

Cooling with Turn Key Cooling machines to create a blanket of cold air over potato pile

Suction & Forced under stack circulation of Cold Air by high speed Axial Flow Fans

Re Humidification of Cold air

CO2 level optimization through Heat ExchangerOutside air coming in Cold Air Going Out

Data Recording/Logging through All-Round Server & Reporting on Computer/Mobile

Unloading by Pick-Up Scooter

Transfer by Telescopic Conveyor

Inspection & Grading &Bagging

Loading in Tip Trailer & Dispatch

Store Features &Practices we Follow

S.No. Store Feature Practice

1 Hygiene ;cleaning frequency Store cleaned daily + disinfectant applied

2 Structure Sealed, controllable, Completely dark

3 Insulation Roof High level insulation75mm +foam/EEP insulation

4 Ventilation; Bulk Stotre Positive & fast drying Fans ≥0.02m3/s/

5 Box store system Positive ventilation &fans ≥0.04m3/s/t

6 Box store: air distribution Positive ventilation using purpose designed boxes

7 Recirculation Intermittent

8 Fan Systems Full control of cooling, high efficiency, low noise fans, Automated variable speed control of fans

9 Box Stacking Boxes stacked at 90°to airflow with 50mm gaps between alternate boxes within

10 Monitoring and quality Assurance Sensors, Control System, Sampling plans, YSI machine, Fry tester.

Fully automized, Complete records of day to day data, Standard protocols.

Standard operating procedures (SOP’s).

Control cooling rate, reconditioning rate; easy CIPC treatment

GHP, Hygiene.

Automatic logging of store temperatures and fan running times, risk management, health & safety

Processing Fresh SeedMarket Demands Uniform & acceptable fry color

Low levels of rot and skin spot (increases peeling waste)

Freedom from sprouting Dry matter appropriate for market Controlled use of sprout suppression

Bright, shiny skins Low level of scuffing/damage Low levels blemish disease Freedom from sprouting Minimal residues

Specific size requirement Low levels of disease Freedom from sprouting

Management principles in field Plan to harvest mature crops before soil temperatures dips below 8 ⁰ C

Agronomy (e.g. canopy management, seed selection, planting density and nutrition) to contribute to achieve size & maturity that permits long term storage.

Plan to minimize time in field to avoid disease development

Bearing above in mind, agronomy to focus on achieving size and skin-set that allows lifting to minimize damage

Harvest when dry Minimize damage and bruising

Plan to harvest crops with minimal damage and follow procedures to keep crops dry.

Fungicide application.

Store management pre-holding Maintain warm temperature at 10-15 ⁰C after harvest to ensure any damage is fully cured

Only lower temperature very gradually (max 0.3 ⁰C/day) once curing is complete.

In crops at high risk of sweetening, keep temperatures high (10-13 ⁰C) for first weeks of storage (pre conditioning) where disease levels and sprouting permit.

Monitor fry colors and sprouting regularly.

Curing and pull down strategy depends on final market and likelihood of disese development

Pull down temperature @ 0.5 ⁰C

Prevent condensation

Dry curing

Store Management: Holding Temperature depends on use, variety and storage duration.

Ex. Hermes 9-12 ⁰C ,Lady Rosetta 8-10 ⁰C The lower end of scale is appropriate for 6-9 month

storage; Higher end for shorter duration. Daily controlled flushing with fresh air. Sprouting will convert starch to sugar as a result poor

fry color, CIPC treatment is necessary for long term storage.

Holding lower then recommended temperature can cause sweetening.

Holding temperature vary from 2 to 5 ⁰C

CIPC treatment needed

Prevention of sprout growth is important.

Airflows differ because seeds are small in size packs together more tightly.

Unloading Poor fry color at this stage is the result of: Low temperature sweetening-this may be alleviated

by reconditioning (Storing at 15 ⁰C prior to unloading to increase respiration and burn off sugars) although this is very variable and further advice should be sought on a case by case basis.

Aim to warm crop (> 8⁰C) before harvesting to reduce damage.

Difference Between bulk and box

Bulk storage is cheaper overall.

Box stores ease separation for different stocks, and provide more flexibility for crop movement and marketing.

Deep bulk piles can lead to pressure bruising problems if the crop is stored over 4.0m high

Box storage is normally free from pressure bruising and, depending on their quality; boxes can be stacked up to 8 high.

Micro A2004 Storage Controller

Micro 2004 software includes all control functions needed for storage. Carefully designed to make use of system as comfortable as possible. Measurements can be seen and settings can be done with few clicks.

Picture -online view of parameters

EQUALIZATION/ DRYING PHASE: Surface moisture is dried. Fan is used for ventilation

WOUND HEALING / PRE – CONDITIONING PHASE: 10-20oC and 85-95% RH for 15-30 days. Avoid water condensation

COOLING PHASE: Temp. Brought down to 7 – 10 oC @ 0.5 to 1.0 oC per day. Cooling air temp not less than 1.5 oC and preferably 85-95% RH

HOLDING PHASE: Temp. and RH maintained. Use ventilation to avoid CO2 build up.

RECONDITIONING PHASE: Warming up to temp. within 5 oC of handling temperature to avoid condensation and handling damage and recover colour.

STORAGE PHASES OF POTATOES

POINTS WE KEEP IN WHILE DESIGNING & RUNNING STORE

Storage is not just about keeping potatoes; it is about maintaining their quality throughout the storage period so that it is possible to deliver consistently, in accordance with the market specification, at an economic and sustainable cost to earn a worthwhile return.

1.Respiration

The greater the respiration rate of the potatoes, the more likely it is that warm air will condense on cooler surface potatoes.

Positively ventilate potatoes to remove respiration heat, to prevent surface condensation.

Use high ventilation rates to prevent condensation in heavily respiring early lifted or immature crops.

2.Evaporation Moisture loss from potatoes due to

evaporation will occur if the relative humidity (RH) of the air surrounding the potatoes is less than 98%.

Keep store well sealed to minimize weight loss.

Prevent uncontrolled external air ingress, as this usually has a lower RH than the storage environment

3.sugarSugars increase, and fry colors will

darken, if potatoes are stored at cold temperatures.

Store crops for processing at 7-10°C.

Monitor cold stored pre pack potatoes for effects of sugar increase.

If unsure, check storage requirements with your customer

4.ventilationAutomated ventilation systems; Air can only be

used effectively if automation is done.

Automatic control system.

Avoid use of manual systems which are prone to human error and variations in climate which can quickly and irrevocably jeopardize crop quality.

Positive ventilation, where the air has to pass through the potato pile or box, is the best way to get effective results in storage.

controlled ventilation

Controlled ventilation allows crop respiration heat to be removed and the crop to be dried and cooled. Fans are positioned to create a flow of air through the crop (positive ventilation, bulk or box) or to form a rolling mass of air that will flow over the stack of boxes and through their pallet slots (space ventilation).

Cooling can be achieved using ambient air and/or mechanical cooling (refrigeration). Internal recirculation of air (without cooling) can be used to eliminate temperature variation or to distribute chemicals for sprout suppression or disease control.

Air flow should be as uniform as possible throughout the store, to give even drying and stable crop temperatures. A well designed store will have been balanced to achieve uniformity of airflow at its typical operating condition. This might include features such as tapered air ducts or graduated lateral outlets to deliver similar quantities of air across whole store.

Contact Us AASTHA HI-TECH STORAGE LLP (UNIT)

Address :Dhansura Road, Ramos Kampa, At Post Ramos, Tal.Modasa, Dist. Aravalli, Gujarat

OFFICE:

Opp. Murlidhar Cold storage, Akhol Char Rasta, Deesa highway At Post: Akhol Moti, Tal. Deesa District: Banaskantha, Gujarat-385535

Mobile Number :91-9426428502 / 7622099903

Phone :02744-270778

E-mail :info@aastha-group.in

Thank You

Results we are proud of: Some snaps from

production line