health Tips

Products and human health related facts:

Deterioration of fruits, vegetables, Red meat, Chicken and Fishes during storage depends largely on temperature. One way to slow down these changes and to increase the lengths of time of fruits, vegetables, chicken and fishes stored; it is by maintaining the temperature to an appropriate level of the required temperatures. This must be a conscious design and It must be remembered that if the temperature is too low or too high the products will be damaged and also that as soon as the products leaves the cold store, deterioration starts again and often at a faster rate. This is why in Tanphija Company we advocating for temporary storage, before the final distributions of products to end consumers.
All products either beef, fruits and vegetables have a ‘critical temperature’ which must be maintain and below would be undesirable and irreversible reactions or ‘chill damage’ takes place. Carrots for example blacken and become soft, and the cell structure of potatoes is destroyed, while beef on the other hands will completely lost the moistures that contain the major nutrients.

The storage temperature always has to be above this critical temperature. One has to be careful that even though the thermostat is set at a temperature above the critical temperature, the thermostatic oscillation in temperature does not result in storage temperature falling below the critical temperature. Even 0.5°C below the critical temperature can result in chill damage. Some typical fresh fruit and vegetable solutions are between +2/+12 degrees, while beef range between 0/ -25 respectively.

Temperature controlled rooms or storage warehouses are extremely important for many abattoir, supermarket, food shops and pharmaceutical inventories such as drugs, vaccines and blood samples which need to be stored within certain narrow temperature bands in order to remain usable. Any compromise in the quality of stored inventory can have severe impacts on the health of patients at the facility which means many healthcare providers spend a lot of time ensuring the security and quality of their pharmaceutical cold chains.

Pharmaceutical and Hospital:

Pharmaceutical and hospital needs several of our products range of sizes from small cabinets to large walk-in cold rooms and cold stores. Storage capacities are typically given in terms of standard dimension, with typical medical cold storage ranging in capacity from 8 to 1000 tons capacity. Larger capacities are also available. Tanphija will even offer custom built solutions which can store up to many hundreds of your products with additional options such as frequent temperature changes , easy exit access points, extra width for easier stock access, and additional remote monitoring to ensure the required conditions are maintained.
Tanphija considered the environmental factors as critical for the safe storage of medicines and samples, including ambient humidity and even air pressure as well as temperature. Some substances will be unusable if there is even a single centigrade of variation in temperature, so intensive monitoring and quality control is critical. A well-made pharmaceutical cold store will include at least one, maybe two fully independent refrigeration units that will act as backup for each other. Most will also include at least a basic safety system, digital readout and possibly even a third refrigeration unit for additional redundancy.

Hospitals

Power factors affects many hospitals and emergency facilities may also choose to connect their external cold stores to independent power sources or backup generators in case there is a power failure on the main grid and backups cannot be moved into place by other means rapidly enough to ensure that temperature sensitive goods are not compromised. Our typical pharmaceutical storage solutions are between 0/+10 degrees and -15/-40 degrees.