Different foods need different types of storage. There are basically two types of storage, dry and low temperature. These are further classified on the basis of storage temperature required for different foods .
Dry storage is meant for longer holding of non- and semi-perishable foods, the latter being stored for a shorter time. It is the space designed for the storage of foods usually at room temperatures ranging between 20-25°C with the relative humidity maintained at 60-65 per cent.
Low temperature storage is further divided into three types based on temperature requirement.
Refrigeratedstorage is a storage space maintained at temperature between 3 to 10°C. It is used to store perishable foods for short term say 3-5 days. Beyond this period, certain changes in foods take place due to enzymatic or microbial activity. Milk and eggs are generally stored under refrigerated storage.
Cold storage is one in which temperature is maintained between 0 and 3°C. Such storage spaces are also called as chill rooms. These can hold perishables over a week and in the case of fruits and vegetables, even upto a month depending upon variety and stage of maturity. Fruits and vegetables are usually stored in this type of storage.
Freezerstorage is apt for long term storage of perishable foods and the temperature ranges from -20°C to 0°C. Pretreatments like blanching, quick cooling to freezing temperature and packing in air tight containers are necessary for successful freezing. Generally, frozen foods are kept under this type of storage.