RU2072489C1 - Method of storing and preparing for utilization of cooled food products - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method comprises receiving, discharging, classifying, weighing, feeding, warehousing, cooling, withstanding, discharging, preparing for utilization, and dispatching to a consumer. At least a portion of operations is carried out with an air-permeable device made up as a container to exclude transferring of products in transferring from one operation to the other. Depending on temperature cooling and withstanding of products are carried out outside or in a chamber. EFFECT: simplified method. 163 cl, 45 dwg

Description

 The invention relates to the storage of food products, various products and industrial products in a refrigerated environment.

 Known closest in terms of the problem and the achieved result to the invention and adopted as a prototype method of storage and preparation for sale of chilled and / or frozen meat, and / or meat, and / or other food products, or industrial goods in refrigerators, providing for their delivery , acceptance, unloading, sorting, weighing, feeding and warehousing into pre-prepared chambers and their refrigeration processing, aging, unloading, preparation for sale and shipment to the consumer (Refrigeration equipment. Enz iklopedichesky reference book.Gostorgizdat, 1961, book 3, p. 222 260).

 The disadvantage of this method is the high complexity, due to the use of manual labor in the processes of unloading, weighing, feeding and warehousing, refrigeration processing, aging, unloading and preparation for sale.

 The disadvantages also include losses associated with the impossibility of rational use of the useful volume of refrigerating chambers during cooling, freezing, storage of raw materials, products prepared for the sale of food products and industrial goods, as well as the loss of both the raw materials and products made from it , and industrial goods at all the above stages, due to the use of unsuitable containers, containers of outdated design and numerous operations for the transshipment of raw materials, products and goods trench in various stages of the method.

 The objective of the invention is the development of a method of storage and preparation for the sale of chilled and / or frozen meat, and / or meat, and / or other food products or industrial products in refrigerated chambers, in which the intensification of the processes of unloading, weighing, feeding and storage, refrigeration processing, exposure, unloading and preparation for implementation by simplifying the method and the possibility of rational use of the useful volume of refrigerating chambers during the above processes, as well as eliminating many numerical operations for the transshipment of raw materials and products made from it, and industrial goods from one container to another during the transition from one process to another.

-образных, или трапецеидальных, или комбинированной конфигурации проушин, снабженных силовыми направляющими, расположенными симметрично параллельно оси, проходящей через центр проушины нормально к ее поперечному сечению и/или симметрично относительно средней вертикальной плоскости контейнера, либо путем подвешивания на не менее чем двух элементах зацепления в виде силовых Г-образных кронштейнов, которые прикрепляют к силовым элементам каркаса стенок контейнера, или используют аэропрозрачное устройство в виде подвесного средства, и/или навесного, которое выполняют в виде многоштыревого приспособления с количеством штырей не менее пяти с пространственным их расположением по горизонтально ориентированным ребрам условной призмы, и/или усеченной пирамиды, и/или сложного многогранника, по крайней мере частично пространственно попарно симметрично относительно осевой вертикальной продольной плоскости средства, причем штыри выполняют по меньшей мере частично разновеликими, а длина наиболее длинной пары штырей составляет 1,2 2,7 длины наиболее короткой пары штырей, причем последние расположены в высотном промежутке между более длинными штырями, при этом холодильную обработку и выдержку мяса при температуре от -12 до -18^oC осуществляют в воздухе, охлажденном элементами в виде панелей, расположенных под потолком в верхней трети стен холодильной камеры с образованием шатра, выдержку мяса, и/или мясных, и/или других пищевых продуктов, или промышленных товаров при температуре от -8 до 0^oC обеспечивают путем выдерживания в камере охлаждающими элементами в виде панелей и подачи в эту камеру охлажденного воздуха, причем последний подают в холодильную камеру через проемы, которые образуют в верхней трети по меньшей мере одной из стен камеры, а выдерживание мясных, и/или других пищевых продуктов, или промышленных товаров при температуре 0^oC осуществляют путем подачи охлажденного воздуха.The problem is solved due to the fact that in the method of storage and preparation for sale of chilled and / or frozen meat, and / or meat and / or other food products, or industrial goods in refrigerators, providing for their delivery, acceptance, unloading, sorting, weighing, feeding and warehousing into pre-prepared chambers, their refrigeration processing, aging, unloading, preparation for sale and shipment to the consumer, at least part of the operations of unloading, weighing, feeding and warehousing, refrigeration otka, aging, unloading and preparation for the sale of at least part of the total volume of chilled and / or frozen meat, and / or meat, and / or other food products, or industrial goods is carried out using an airtight device made in the form of having at least three walls of a container with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel edges, and the container’s height is 1/2 2/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows, with this container has a rigid pallet with a solid or partially aerosol transparent working surface and mounted on it a power frame and / or an air-transparent fence at least part of the walls, and the air-transparent fence of at least two opposite walls of the container is made in the form of power with vertical vertically or cross-obliquely oriented elements, and the translucent fencing of the connecting wall is performed in the form of a lattice, or lattice with the inclusion of power elements, or mesh, or in the form of their combinations, while the container is equipped with at least two parallel upper supporting elements, which They are made in the form of guides and are located respectively on the upper end faces of the opposing bearing side walls, and at least two lower parallel upper mates supporting elements, the longitudinal axes of which are aligned with the average vertical plane of the corresponding side walls, and the supporting surface of the lower supporting elements is made in the cross section of convex or concave in the form of angled conjugated faces, or a curvilinear or combined configuration of combinations of curved and rectilinear sections, and the upper surface the upper elements are performed in a cross section respectively concave or convex, and when installing containers in stacks, the lower supporting element nt of the upper container is combined or at least partially placed in the upper supporting element of the lower container, while the lower and / or upper supporting elements are attached to the respective end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations made either by installing the container on the lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two

-shaped, or trapezoidal, or combined configuration of the eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two engagement elements in in the form of power L-shaped brackets that are attached to the power elements of the frame of the walls of the container, or use an air-transparent device in the form of a suspension means, and / or mounted, which is made in the form of a multi-pin device with a number of pins of at least five with their spatial arrangement along horizontally oriented edges of a conditional prism, and / or a truncated pyramid, and / or a complex polyhedron, at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane means, and the pins are at least partially heterogeneous, and the length of the longest pair of pins is 1.2 2.7 the length of the shortest pair of pins, m the latter are located in the altitude gap between the longer pins, while the meat is refrigerated and aged at a temperature of -12 to -18 ^o C in air cooled by elements in the form of panels located under the ceiling in the upper third of the walls of the refrigerator with the formation of a tent , exposure of meat and / or meat and / or other food products or industrial goods at a temperature of from -8 to 0 ^o C is provided by keeping the cooling elements in the form of panels in the chamber and supplying cooled air to this chamber, etc. whereby the latter is fed into the refrigerator through openings that form in the upper third of at least one of the walls of the chamber, and keeping meat, and / or other food products or industrial goods at a temperature of 0 ^o C is carried out by supplying chilled air.

 In this case, the height of the container from the working surface of the pallet to the upper edge of the side walls can be equal to 0.85 1.7 m; the width of the container between the inner faces of the walls is 0.95 1.7 m, and the length of the container 1.0 is 1.6 from its width.

 The upper and / or lower guides can be made in the form of angular, rolled or bent profiles, and all the guides are installed with a bell up or respectively down.

 The upper and / or lower guides can be made curved in the cross section, and the convexities of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container.

 The radius of curvature of the cross section of the guides can be made variable by at least part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls of the container can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls.

 The angles formed by at least the inner faces of the upper rails may be equal to or greater than the angles formed by the outer faces of the lower rails.

 The lower guides can be made in the form of a flat or wedge-shaped in cross section of a strip.

 The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing along the geometrical location of the lowest points of the upper guide.

 The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide.

 The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide. The upper end of the bend of the lower guide can be rigidly connected to the power elements of the pallet and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower and upper guides can be placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, exceeding 1/3 of the wall height, counting from the working surface of the pallet.

 The frame of the container can be made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.

 Two opposite side walls of the container can be fenced in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.

 An additional power element of the frame of each of the side walls can be oriented diagonally from the lower to the upper corner node of the frame of the wall.

 The side walls can be fenced in the form of two cross diagonals.

 Fencing of at least two opposite side walls can be performed with the presence of at least two parallel or non-parallel oriented frame elements.

 The fencing of the end wall of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 Fencing of at least one wall can be performed with the inclusion of a fine mesh.

 The container may be provided with at least one wall and / or lid transformable with the possibility of rotation and / or shear.

 The container may be made of metal.

 At least some of the elements of the container can be made of corrosion-resistant material.

 At least the fence and the power elements of the frame, located with the possibility of direct contact with food products, can be made of stainless steel or aluminum alloys.

 At least part of the container contacting with food products may be made of metal plastic.

 The container can be made trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with the smaller base of the trapezoid, is made with a fence, and the opposite end wall, combined with a large base of the trapezoid, is made with or without a fence.

The container can be performed with a cross-section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, and the trapezoid is performed symmetrically or asymmetrically with a convergence angle of the side walls downward of 1 10 ^o .

 Fencing and horizontal elements of the power frame of the end wall of the container can perform at least partially convex in plan in one direction or another.

 At least the fence and horizontal elements of the power frame of one container wall can be convex in plan.

 The abutment of the end wall to at least one side wall of the container may be conjugated in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing containers in the refrigerator in stacks, at least part of the containers may be at least two tiers in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 At least a portion of the attachment tool pins can be stiff with a variable length along the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate or a rigid bracket crossing the axis of the pin and provided with at least two L-shaped brackets from the side facing the lifting mechanism, and at least part of the pins are made with stiffness decreasing from the end attached to the plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin can be at least 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that orient the shelves down.

 At least the upper pair or the intermediate pair of pins can be made with a cross-section at least on a part of the length in the form of an I-beam or channel.

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend, in the form of at least one curved section.

 At least a portion of the pins can be made of rolling corner profiles, and / or channels, and / or brands, and / or I-beams, or composite of these profiles.

 At least part of the pins, at least part of their length, can be made of bent molded profiles.

 At least part of the pins can be made along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 The pins and / or end plates and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum, or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 When storing carcasses of meat, they can be spatially fixed by means of a system of racks, which are installed in a row, interconnected at least along the length of the row with flexible, or semi-rigid, or rigid, or combined bonds.

 At least part of the racks can perform at least two-branch with a distance between branches of 1 / 3-1 / 15 of the height of the rack.

 Branches can be connected together by rigid elements to form a frame or truss.

 Racks can be installed within a row at a distance equal to 0.2-1.2 rack height.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one row of stiffness, which combine at least two racks that create a disk in the form of a spatial frame or truss.

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls and / or coatings and / or floor of the chamber closest to them.

 Partially carcasses or half-carcasses of meat, at least before storage in the chamber, can be combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.

 Carcasses and / or half carcasses of meat, combined in packages, can be kept in the refrigerator, shipped and sent for sale in the form of packages, and puffs after sale in the form of a returnable container are returned for reuse.

 Tightening can be performed in the form of a single-branch thread, or in the form of a flexible tape, or a combination of a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates, and / or slats.

 Tightening can provide a locking device, including detachable elements.

 Tightening may be provided with at least one mounting loop.

 Packs of carcases or half-carcases can be lifted for transport by hooking at least one packet to the loop of the flexible screed.

 At the same time or sequentially can hook at least two packages of carcasses to the lifting mechanism.

 As a lifting mechanism can use a forklift.

 When placing, lifting and moving in the space of packages of carcasses with the help of an attachment, they are hung on a forklift, or crane-beam, or hoist.

 Unloading, unloading and similar movements of food products or industrial goods can be accomplished by inserting the pins of the attachment between packaged carcasses and / or half carcasses and / or food products and / or industrial goods.

 The container can perform with at least two rolling bearings.

 The container can perform with three rolling bearings, or with four rolling bearings.

 At least one rolling support can be installed inside the space between the rails.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap in length or with a convex-concave bend, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide.

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the supports may be rotatable in plan and / or set to rotate the container.

 The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed in the pallet from the outside, and the rolling bearings are located in niches with a fixed axis location or with the possibility of vertical axis movement, extension out of the pallet and fixing in this position and re-warming.

 The pallet can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be equipped with a device for coupling with other or other containers.

 The hitch device may be located at least on the opposite end contour elements of the container pallet.

 Acceptance of products before loading them into storage can be made from conditions determined by quantity and quality.

 Meat without containers can be taken by the number of carcasses, half carcasses and quarters and by weight.

 When accepting meat, poultry and fish products, they may note the condition in which the products arrived steamed, cooled, chilled, frozen or defrosted.

 Upon receipt, they may indicate the temperature in the thickness of the muscles of meat and fish and inside the carcasses of the bird.

 The degree of thawing of meat can be determined by its temperature and condition.

At a temperature in the thickness of the muscles of meat from -6 to -3 ^o C can set the degree of thawing 25% at a temperature in the thickness of muscles of -3 to -2 ^o C the degree of thawing 50% at a temperature in the thickness of the muscles above -2 ^o C the degree of thawing %
During unloading or loading of cargo in containers or without it, they can be laid on clean lattices or rails.

 When determining the low durability of a product, it can be sent for short-term, and with good durability for long-term storage.

 Warm products can be fed into the storage chamber for cooling in an amount up to 8% of the chamber capacity per day.

 When loading cameras, products may include cooling devices.

 Warm products can be placed near cooling appliances or at the discharge channels of the air cooler.

 If necessary, the cooling of warm products can be stacked with loose stacks with the laying of rails between the rows.

 Products in boxes can be staggered.

 A stack of products requiring additional cooling can be placed at a distance from the chilled products.

 A new batch of products can be loaded into the storage chamber only after complete cooling and stacking of the previous batch.

 Chilled meat in chambers can be stored in limbo.

 Some types of cheese can be stored on shelves.

 Frozen meat and fish of large breeds can be stacked without containers.

 Separate food products can be stored in containers, while the latter is stacked on racks.

 In the storage room, goods can be stacked indented from walls and cooling devices by 0.3 m and from the ceiling without cooling devices by 0.2 m.

 Frozen food can be placed in chambers with a heat-shielding jacket without indentation from the walls.

 Boxes with eggs, fruits, cheese, barrels of sour cream and cottage cheese when stacking can be laid with racks.

 Gaskets between the horizontal rows of boxes and barrels can be laid in the direction of air movement in the storage chamber.

 Between the individual stacks can leave through vertical gaps in the direction of air movement.

 Frozen meat, fish, poultry can be stacked tightly.

During storage, they can provide constant temperature in the chamber with the possibility of short-term fluctuations up to ± 0.5 ^o C.

Chilled products can be stored at a temperature of 0.5 - 1 ^o C above their freezing point.

Frozen foods can be stored at a temperature of (-18) (-20) ^o C or lower.

Chilled beef, veal, lamb, pork can be stored wrapped at a temperature of 0 (-1) ^o C and relative humidity 85 90%
Cooled offal can be stored wrapped at a temperature of 0 (-1) ^o C and relative humidity 75 80%
Frozen beef, lamb, pork can be stored at a temperature of (-12) (-23) ^o C and relative humidity 90 100%
The meat in the blocks can be stored glazed or wrapped in a vapor-proof material at a temperature of -18 ^o C and lower at a relative humidity of 95 to 100%. Cooked and raw smoked sausages can be stored at a temperature of (-7) (-9) ^o C and a relative humidity of 95 to 100% in for 6 months, and at a temperature of 0 4 ^o C and a relative humidity of 85 to 90% for 1 month.

Sour cream, cottage cheese can be stored chilled at a relative humidity of 75 to 80%
Cooled products in hermetically sealed containers, such as canned food and condensed milk, can be stored at a relative humidity below 90%
Fatty breeds of birds can be stored at a temperature not exceeding -20 ^o C.

 To maintain marketability, frozen birds can be protected from shrinkage.

 The bird can be covered with ice crust.

 Carcasses of birds can be wrapped in vapor-vapor-tight films.

 A container with a bird can be lined with foil or parchment.

Eggs can be stored in air-cooled chambers at a temperature of (-0.5) (-1.5) ^o C and a relative humidity of 85–90% for 6 months.

 To prevent the yolk from drying out, the boxes with eggs during storage can be turned over after 1 1.5 months.

Eggs can be stored at a temperature of (-2) (-2.5) ^o C and a relative humidity of 85 to 90% for 8 months.

 Chilled fish intended for quick sale can be stored in containers with finely crushed ice for no longer than a day. After daily storage, fish can be transferred for sale or sent to freezers.

Frozen fish can be stored at (-18) (-20) ^o C, while the fish is coated with wet glaze.

When storing caviar, smoked fish, balyk, herring, the temperature can be kept below 0 ^o C, avoiding freezing.

 To prevent the moldiness of smoked and other products can create artificial air circulation.

 Upon storage, oil and margarine can be cooled to the storage temperature in freezers.

Unsalted butter can be stored at a temperature of -10 ^o C and a relative humidity of 85 to 90% for 7 months, and at a temperature of -18 ^o C and a relative humidity of 90 to 95% for 12 months.

Cheeses can be stored at a temperature of 0 2 ^o C and a relative humidity of 85 to 90% for 3 to 6 months.

Ripe cheeses can be stored at a temperature of (-2) (-4) ^o C and a relative humidity of 85–90% for 8–10 months.

Before storing the bellows, they can preliminarily carry out a temperature treatment at which the bellows are kept at a temperature of -7 ^o C for 3 to 4 days, then at a temperature of -10 ^o C for 1 to 2 days and at a temperature of -7 ^o C for 2 3 days

After heat treatment, furs can be stored at a constant temperature from 2 to 4 ^o C.

 During the storage season, cycles can be repeated 2 3 times.

Fur storage chambers can maintain air humidity 55 65%
During storage, bellows can provide forced air circulation.

In pawnshop chambers during storage of furs, carpets and woolen fabrics, they can maintain a temperature of 2 4 ^o C with periodic reduction to -10 ^o C.

Cut flowers, such as hyacinths, gladioli, irises, can be stored at a temperature of 2 to 5 ^o C and a relative humidity of 80 to 85% for 5 7 days.

Cut flowers, such as lilies, daffodils, tulips, can be stored at a temperature of 0 2 ^o C and a relative humidity of 80 to 85% for 10 14 days.

Cut peonies can be stored at a temperature of 2 4 ^o C and a relative humidity of 80 85% 20 30 days.

Bulbs and tubers of flowers, except for tulips, can be stored at a temperature of 1 2 ^o C and a relative humidity of 75 80% for 120 150 days.

Tulip bulbs can be stored at a temperature of 10 12 ^o C and a relative humidity of 75 to 80% for 20 to 30 days.

Before being sold in flower shops in refrigerated counters to display cut flowers, they can maintain a temperature of 5 to 10 ^o C, and in warehouses from 3 to 7 ^o C.

In medicine, for storage of bones and bone tissues for 60 days they can maintain a temperature of (-16) (-18) ^o C, and with a longer shelf life of about -25 ^o C.

In medicine, blood can be stored at a temperature of from 4 to 12 ^o C.

In sericulture, to regulate the development of cocoons, they can be stored at a temperature of 0 4 ^o C, and frozen at a temperature of -20 ^o C.

 In air-cooled chambers at a humidity of 85 to 90%, cargo stacks can be covered with gauze or tarpaulin and freeze the ice crust from the outside.

 In air-cooled chambers at a humidity of 85–90%, the air can be artificially moistened by scattering pure snow or finely crushed ice.

 In cold storage rooms, they can provide forced air circulation. In this case, they can provide forced air circulation with a speed of movement with a uniform distribution of 0.1 to 0.2 m / s.

 In storage chambers with subzero temperatures, they can maintain natural air circulation at a speed of 0.03 0.08 m / s.

 The air in the storage rooms can be freshened by supplying fresh air using a fan.

The air in the lockers can be refreshed by charcoal filters. Before sale in the enterprises of trade and public catering, chilled meat, boiled sausage, poultry can be stored at a temperature of -1 -4 ^o C.

Before being sold in trading and public catering enterprises, chilled fish and canned fish can be stored at a temperature of (-2) (+2) ^o C.

In trade and public catering enterprises, frozen packaged meat, fresh-frozen fish and frozen fruits and berries can be stored at a temperature not exceeding -15 ^o C for a maximum of 16 hours.

Butter, cheese, eggs can be stored at a temperature of 0-6 ^o C for a maximum of 16 hours

 During storage, fruits and vegetables can periodically ventilate the air to remove respiratory products.

When storing fruits and vegetables can maintain a relative humidity of 85-90%
The specified set of features of the method provides a technical result, expressed in the intensification of the processes of unloading, weighing, feeding and storage, refrigeration processing, aging, unloading and preparation for the sale of at least part of the total chilled and / or frozen meat and / or meat, and / or other food products or industrial goods with a general reduction in losses of raw materials, products and goods at the stages of procurement, delivery, acceptance and unloading, as well as cooling, freezing, storage, etc. transportation to the consumer by simplifying the method of using the container, the design features of which make it possible to rationally use the useful volume of refrigerating chambers when carrying out the above processes, as well as the possibility of at least a part of the process operations directly in these containers without numerous operations of transferring raw materials and products from it to stages of transition from one process to another, leading both to an increase in labor costs, and to losses itself raw materials, products from it and industrial goods.

 In FIG. 1 shows a container with an airtight barrier used for implementing the method, view from the end wall; in FIG. 2 same side view; in FIG. 3, section AA in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 4 the same, an embodiment of a container in the form of a prism with a trapezoidal configuration in plan; in FIG. 5 a section BB in FIG. 2, an embodiment of a container in the form of a cube or parallelepiped; in FIG. 6 the same, an embodiment of a container in the form of a polyhedron with non-parallel faces; in FIG. 7 embodiment of the fencing of the side wall of the container, combined with at least one additional intermediate power element of the frame; in FIG. 8 the same, with partial filling of the fence with a net; in FIG. 9 is the same, an embodiment of the enclosing filling of the container wall with the inclusion of a diagonal frame element; in FIG. 10 the same, an embodiment of the enclosing filling of the container wall with the inclusion of two additional diagonally cross-frame elements; in FIG. 11-20 fragment of the longitudinal wall of the container, alternative solutions for the configuration and spatial arrangement of the upper and lower guides; in FIG. 21 mounted air-transparent device with different-sized pins, side view; in FIG. 22 the same front view; in FIG. 23 the same, rear view; in FIG. 24 suspension means, embodiment, front view; in FIG. 25 view B in FIG. 24, an embodiment of tightening in the form of a thread or a narrow belt type belt; in FIG. 26 the same, an embodiment of the tightening in the form of a wide tape; in FIG. 27 is the same, an embodiment of tightening in the form of a wide tape, view along arrow 7 in FIG. 26; in FIG. 28 suspension means, embodiment, front view; in FIG. 29, view D in FIG. 28, an embodiment of tightening of two branches connected by flexible or semi-rigid plates or rails; in FIG. 30 additional intermediate rack for unfastening carcases or half carcasses of meat, front view; in FIG. 31 the same, an embodiment of a two-branch strut in the form of a frame, side view; in FIG. 32 is the same, an embodiment of a two-branch strut in the form of a truss, side view; in FIG. 33 connecting two-branch struts into an intermediate spatial stiffness element; in FIG. 34-35, respectively, the lower and upper intermediate puffs for connecting the racks and unfastening the carcasses and half carcasses of meat; in FIG. 36 stacked carcasses and half carcasses of meat, fastened with intermediate racks and ties; in FIG. 27 is the same, an arrangement of racks with a variable pitch and the formation of intermediate spatial stiffeners from the racks; in FIG. 38 container with transformable, rotatable lid, side view; in FIG. 39 the same, with a transformable lid and a wall pivotally connected to the container and the lid; in FIG. 40 container in plan, embodiment, intermediate section with convex horizontal power elements of the frame; in FIG. 41 container, side view, with rolling bearings located in the gaps of the guides; in FIG. 42 the same with rolling bearings located outside the gaps between the rails; in FIG. 43 row of containers coupled with each other and with a forklift.

 An air-transparent device used to perform at least part of the operations of unloading, weighing, feeding and storing, refrigerating, aging, unloading and preparing for the sale of at least part of the total volume of chilled and / or frozen meat and / or meat, and / or other food products or industrial goods are made in the form of a container 1 having at least three walls 2 4. Walls 2 and 4 are lateral and end wall 3. The container 1 has a spatial configuration in the form of at least part of a cube or parallelepiped (Fig. 3), or a prism with a trapezoidal configuration in plan (Fig. 4), or in the form of a complex polyhedron with non-parallel (Fig. 6) or partially non-parallel faces . The height of the container 1 is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows. The container 1 has a rigid pallet 5 with a solid or partially aerosol transparent work surface 6. A power frame 7 and / or an air-transparent enclosing filling 8 of at least part of the walls 2 are mounted on the pallet 5. At least the air-transparent fencing of two opposite walls 2 and 4 is carried out in in the form of power rod vertically or cross-obliquely oriented elements 9 (Fig. 9, 10). The air-transparent fence 8 of the wall 3 connecting the walls 2 and 4, is made in the form of a lattice 10, or lattice 11 with the inclusion of power elements 12, or mesh 13, or in the form of combinations thereof. The container 1 is provided with at least two parallel upper support elements 14, which are made in the form of guides and are located respectively on the upper end faces of the opposing supporting side walls 2 and 4. The container 1 is also provided with at least two parallel upper response support elements 14, lower supporting elements 15, the longitudinal axis 16 of which is combined with the average vertical plane 17 of the corresponding side walls 2 and 4. The supporting surface 18 of the lower supporting elements 15 in is satisfied in the cross section convex or concave in the form of conjugate angled faces 19, or curved or combined configuration of a combination of curved and straight sections (not shown). The upper surface 20 of the upper supporting elements 14 is performed in cross section, respectively, concave or exhaust (Fig. 11-20). When containers 1 are stacked, the lower support element 15 of the upper container 1 is aligned or at least partially placed in the upper support element 14 of the lower container 1, while the lower 15 and / or upper 14 support elements are attached to the corresponding end faces of the side walls 2 and 4 container 1 directly and / or at a distance of 21 (figure 2) through the intermediate power elements 22. Support elements can be connected with the possibility of mutual gravitational or structurally rigid fixation. The distance 21 from the guides forming the supporting elements 15 to the corresponding end face of the wall 2 or 4 of the container 1 take no more than 1/3 of the height of the container.

-образных, или трапецеидальных, или комбинированной конфигурации проушин, снабженных силовыми направляющими 24, расположенными симметрично параллельно оси, проходящей через центр проушины нормально к ее поперечному сечению и/или симметрично относительно средней вертикальной плоскости 25 контейнера, либо контейнер 1 подвешивают на не менее чем двух элементах зацепления в виде силовых Г-образных кронштейнов 26, которые прикрепляют к силовым элементам 12 каркаса стенок 2 и 4 контейнера 1 (фиг. 8).Loading and unloading operations using the container are performed either by installing the container on a lifting mechanism (not shown) on the engagement elements 23 (Fig. 1), which are placed on the underside of the pallet 5 and are made in the form of at least two

-shaped, or trapezoidal, or combined configuration of the eyes, equipped with power guides 24 located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane 25 of the container, or container 1 is suspended on at least two meshing elements in the form of power L-shaped brackets 26, which are attached to the power elements 12 of the frame of the walls 2 and 4 of the container 1 (Fig. 8).

 In this case, the height of the container 1 from the working surface of the pallet 5 to the upper face of the side walls 2 and 4 can be equal to 0.85-1.7 m.

 The width of the container 1 between the inner faces of the walls 2 and 4 can be taken equal to 0.95-1.7 m

 The length of the container 1 can be taken equal to 1.0-1.6 of its width.

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in the form of corner 27, rolling or bent profiles, all the guides being installed with a bell up or respectively down (Fig. 11 14).

 The upper and / or lower guides forming the supporting elements 14 and 15 can be made in cross section curved 28, and the convexity of the curved profile of the upper and / or lower guides are oriented in the same direction up or down within one or two walls of the container (Fig. 15 eighteen).

 The radius of curvature of the cross section of the guides may be made variable by at least a part of the width of the cross section.

 The radius of curvature of the cross section of the guides can be made constant in at least one or more sections of the cross section.

 The guides in the cross section can be made in the form of unequal corners with zero or equal offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall (Fig. 19).

 The offset of the vertex lines of the corner profiles of the guides of the two opposite walls 2 and 4 of the container 1 can be symmetrical with respect to the vertical plane of symmetry of the container parallel to the specified walls. The angles formed by at least the inner faces of the upper guides forming the upper supporting elements 14 can be equal to or greater than the angles formed by the external faces of the lower guides forming the lower supporting elements 15.

 The lower guides forming the lower support elements 15 can be made in the form of a flat or wedge-shaped in cross section of a strip. The lower guides can supply at least one shelf in the upper third of their cross section and make them L-shaped or T-shaped, and the middle plane of the strip vertically oriented in the cross section is placed in a plane passing through the line of vertices at the geometric location of the lowest points of the upper guide rail. The lower and upper guides, at least part of their length, can be performed with a wedge-shaped angle of convergence of the faces along the length of the guide. The lower guide rail from at least one of its ends can be provided with a limb with an excess above the average longitudinal axis of the guide.

 The upper end of the bend of the lower guide can be rigidly connected to the power elements 12 of the pallet 5 and / or the corresponding power element of the container wall to form a hard disk.

 At least the lower or upper guides can be placed at a distance, respectively, from the working surface of the pallet 5 or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet 5.

 The frame of the container 1 can be made in the form of a system of rigidly interconnected at least contour rod elements that are made of rolled and / or bent profiles.

 Two opposite side walls 2 and 4 of the container 1 can be performed with a fence in the form of at least one vertical or oblique oriented in the plane of the wall additional power element 29 of the frame.

 The additional power element 29 of the frame of each of the side walls 2 and 4 can be oriented diagonally from the lower 30 to the upper corner node 31 of the frame of the wall.

 The side walls are fenced in the form of two cross diagonals.

 The fence 8 of at least two opposite side walls 2 and 4 can be performed with at least two parallel or non-parallel oriented frame elements 32 and 33.

 The fencing of the end wall 3 of the container can be performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.

 The fencing of the walls can be performed with the inclusion of a fine mesh network forming a basket mesh 34 (Fig. 8, 9), and the mesh size of the mesh should not exceed the size of the raw material.

 The container 1 can be equipped with at least one transformable with the possibility of rotation and / or shift of the wall 35 and / or cover 36 (Fig.38, 39).

 The container can be made of metal, at least part of the elements of the container can be made of corrosion-resistant material.

 At least the fence and the frame's power elements located with the possibility of direct contact with food products are made of stainless steel or aluminum alloys.

 At least part of the elements of the container 1 in contact with food can be made of metal plastic.

 The container can be trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall 3 of the container, combined with the smaller base of the trapezoid, is made with a fence, and the opposite end wall, combined with a large base of the trapezoid, is made with or without a fence.

The container can be made with a cross section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet 5, the trapezoid being symmetrically or asymmetric with an angle of convergence of the side walls downward of 1-10 ^° .

 The fence 8 and the horizontal elements 37 of the power frame of the end wall 3 of the container can perform at least partially convex in plan in one direction or another (Fig. 40).

 At least the fence 8 and the horizontal elements of the power frame of one wall of the container can be convex in plan.

 The abutment of the end wall 3 to at least one side wall 2 or 4 of the container may be conjugate in plan.

 A plan configuration of at least one of the curved walls can have a variable radius of curvature on at least part of the wall length.

 When installing containers 1 in the refrigerator in stacks, at least two tiers are formed in height.

 Containers can be stacked with filling no more than 95% of the working height of the chamber.

 Containers 1 can perform with at least two rolling bearings 38.

 The container 1 can be made with three rolling bearings 38 or with four rolling bearings 38.

 At least one rolling support can be installed inside the space between the rails forming the supporting elements.

 At least two rolling bearings can be placed in width between the rails.

 At least two rolling bearings can be placed outside the gap between the rails.

 The guides can be made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is placed below the lower edge of the corresponding lower guide (Fig. 41).

 The rolling bearings can be fixed to the container rigidly or with the possibility of detachment and reuse on this or other containers.

 At least part of the rolling bearings can be rotated in plan. The rolling bearings can perform with the possibility of vertical axial movement and fixation and / or with the possibility of rotation by an angle, axial movement at an angle of installation and fixation.

 Niches can be formed on the outside of the pallet 5, and the rolling bearings can be placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet 5 and fixation in this position, and reverse warming (not shown).

 The pallet 5 can be attached to the upstream part of the container with the possibility of detachment.

 Supporting elements can be attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.

 The container may be provided with a device 39 for coupling with another or other containers 1.

 The hitch device 39 can be located at least on the opposite end contour elements of the pallet 5 of the container 1.

 The air-transparent device used to implement at least part of the operation of the methods is performed in the form of a suspended and / or mounted multi-pin means with the number of pins 40, 41 of at least five, with the spatial arrangement of the pins 40, 41 along horizontally oriented edges of the conventional prism, and / or truncated a pyramid and / or a complex polyhedron is at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane 42 of the means.

 The pins are at least partially heterogeneous, and the length of the longest pair of pins 40 is 1.2 to 2.7 of the length of the shortest pair of pins 41, the latter being located in the height gap between the longer pins 40 (Fig. 21).

 At least a portion of the attachment tool pins can be stiff with a variable length along the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal.

 The pins can be rigidly attached to the hinged plate 43 or a rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets 44 from the side facing the lifting mechanism, and at least part of the pins 40 are made with stiffness decreasing from the end, mounted on a plate or bracket, to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.

 The stiffness at the free end of the pin 45 is at least 0.1 stiffness of the end of the pin 46 mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is at least 0.5 of the corresponding characteristic relative to the horizontal axis in the same section.

 At least the lower pins can be made of corners or brands that are oriented with the shelves down (not shown).

 At least the upper pair or the intermediate pair of pins can be made with a cross section of at least part of the length in the form of an I-beam or channel (not shown).

 At least part of the pins can be made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section (not shown).

 At least a portion of the pins can be made of rolling corner profiles, and / or channels, and / or brands, and / or I-beams, or these profiles (not shown).

 At least part of the pins, at least part of their length, can be made from bent molded profiles (not shown).

 At least part of the pins can be made along the length of the combined configuration.

 At least the lower pins can provide additional support elements symmetrically or asymmetrically attached to their walls or shelves.

 Pins 40, 41 and / or end plates 43 and / or staples can be made of corrosion-resistant material or coated with an anti-corrosion coating.

 At least part of the pins can be made of stainless steel, or aluminum, or titanium alloys.

 At least the pins, or end plates, or staples can be made of metal.

 When storing the carcasses of meat, they can be spatially fixed by means of a system of racks 45, which are installed in a row, interconnected at least along the length of the row with flexible, or semi-rigid, or rigid, or combined bonds 46.

 At least part of the racks can perform at least two-branch with a distance between branches of 1/3 1/15 of the height of the rack (Fig.31, 32, 33).

 The branches can be connected together by rigid elements with the formation of a frame or truss (Fig.30, 31).

 Racks can be installed within a row at a distance equal to 0.2 - 1.2 of the height of the rack.

 Racks within a row can be installed with variable pitch.

 Racks can be installed with the formation of at least one core of rigidity, which combine at least two racks that create a disk in the form of a spatial frame (Fig. 31) or truss (Fig. 32).

 At least the extreme racks can be connected by ties with the corresponding structural elements of the walls closest to them, and / or the cover, and / or the chamber floor (not shown).

 At least partially carcasses or half-carcasses of meat, at least before being stored in chambers, can be combined into packages by means of flexible 47 or combined 48 puffs forming at least part of the suspension and / or attachment.

 The carcasses and half carcasses of meat, combined in packages, are kept in a refrigerator, shipped and sent for sale in the form of packages, and puffs after sale in the form of a returnable container are returned for reuse.

 Tightening can be performed in the form of a single-branch thread 47.

 Tightening can be performed in the form of a flexible tape 48 (Fig. 24, 25).

 Tightening can be performed by combining from a combination of at least two threadlike elements 49 and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates, and / or rails 50 (Fig. 28, 29).

 Tightening may be provided with a locking device including detachable elements (not shown).

 Tightening may be provided with at least one mounting loop 51.

 Packs of carcasses or half-carcasses are lifted for transport by hooking at least one packet to a loop of flexible tightening.

 At the same time or sequentially can hook at least two packages to the lifting mechanism.

 As a lifting mechanism can use a forklift 52.

 If the packages are placed, lifted and moved in space by means of a hinged means and / or suspended, they are hung on a forklift 52, or a crane-beam, or a hoist (not shown).

 Unloading, unloading and similar movements of food products is carried out by introducing pins of the mounted device between the carcasses and / or half carcasses combined in packages, and / or food products, or industrial goods.

 The method is as follows.

 Products before loading into storage are accepted in accordance with the requirements of applicable standards, technical, basic or special conditions for the supply of goods.

 Acceptance of products before loading them into storage is carried out from conditions determined by quantity and quality.

 Meat without containers is taken by the number of carcasses, half carcasses and quarters and by weight.

 In the accepted plumb line for meat, poultry and fish products, it is noted in what condition they arrived fresh, cooled, chilled, frozen or defrosted.

 In addition, they must indicate the temperature in the thickness of the muscles of meat and fish and inside the carcasses of the bird.

The degree of thawing of meat is determined by its temperature and condition:
At a temperature in the thickness of the muscles of the meat Thawing,
from -6 to -3 ^o inclusive 25
from -3 to -2 ^o inclusive 50
above -2 ^o inclusive 100
It is forbidden to store goods in containers or without them directly on the platform or in the corridor.

 It is necessary to lay the load on clean grilles or rails.

 Accepted products should be immediately placed in conditions that ensure their normal storage and heat treatment.

 The temperature of the products before unloading from wagons, cars or ships is measured in two places of each batch. The thermometer should be immersed for 10 15 minutes in the thickness of the product through the hole, which is done using a tinned metal rod. To quickly determine the temperature, you can also use a special semiconductor electric thermometer. When determining the low durability of the product, it is sent for short-term, and with good durability for long-term storage.

 In the storage chamber for cooling, warm products are served in an amount up to 8% of the chamber capacity per day.

 When loading chambers with warm products, cooling devices are turned on to avoid a sharp increase in temperature.

 Warm products are placed near cooling devices or at the discharge channels of the air cooler for faster cooling.

 If it is necessary to cool warm products, they are stacked with loose stacks with laths between the rows.

 Products in boxes are staggered. Between the individual vertical rows of boxes leave narrow gaps in the direction of air movement.

 A stack of products requiring additional cooling is placed at a distance from the chilled products.

 A new batch of products is loaded into the storage chamber only after complete cooling and stacking of the previous batch.

 When loading freezers, it is necessary to properly place food in them and ensure free circulation (natural or forced) of air. To do this, half carcasses or quarters of meat are placed on hooks of the suspension tracks. They should not be in contact, since in addition to slowing down the process, their freezing is inevitable.

 Some varieties of cheese are stored on shelves.

 Frozen meat and fish of large breeds are stacked without containers.

 Separate food products are stored in containers, while the latter is stacked on racks.

 In storage chambers, goods are laid indented from walls and cooling devices by 0.3 m and from the ceiling without cooling devices by 0.2 m.

 Well-frozen products are placed in chambers with a heat-shielding jacket without indentation from the walls.

 The presence of indents (gaps) allows air to circulate freely between the wall and the stack, transferring heat to cooling devices or to the suction channels of the air cooler.

 Boxes with eggs, fruits, cheese, barrels of sour cream and cottage cheese when stacking stacked with rails.

 Gaskets between the horizontal rows of boxes and barrels are laid in the direction of air movement in the storage chamber.

 Between the individual stacks, through vertical gaps are left in the direction of air movement, that is, from the discharge to the suction channel. However, the stack should not be stacked too loose so as not to reduce the useful capacity of the cameras.

 Frozen meat, fish, poultry are stacked tightly. Such styling contributes to better quality preservation and less shrinkage.

During storage, maintain constant temperatures in the chamber with the possibility of short-term fluctuations from ± 0.5 ^o C.

 The storage mode of products is characterized by the following indicators: temperature, relative humidity, speed of the circulating air and their degree of purity.

 For each type of product there are optimal storage conditions under which they are stored for the longest time with less damage to quality.

The products are stored in a refrigerated state at a temperature of 0.5 1 ^o C above the freezing point.

Frozen foods are stored at a temperature of (-18) (-20) ^o C and below.

Chilled beef, veal, lamb, pork are stored wrapped at a temperature of 0 (-1) ^o C and relative humidity 85 90%
To prevent the development of microorganisms on meat carcasses, moderate air circulation is maintained in the chambers.

 The air in the lockers is freshened by ventilation and the use of carbon filters.

Cooled offal is stored wrapped at a temperature of 0 - (-1) ^o C and a relative humidity of 75 to 80%
Frozen beef, lamb and pork are stored at a temperature of (-12) - (-23) ^o C and relative humidity 90 100%
The meat in the blocks is stored glazed or wrapped in a vapor-proof material at a temperature of -18 ^o C and above at a relative humidity of 95 - 100%
Smoked and raw smoked sausages are stored at a temperature of (-7) - (-9) ^o C and a relative humidity of 95 to 100% for 6 months, and at a temperature of 0 4 ^o C and a relative humidity of 85 to 90% for 1 month.

Sour cream, cottage cheese are stored in a cooled state at a relative humidity of 75 to 80%
Chilled products in hermetically sealed containers, such as canned food and condensed milk, are stored at a relative humidity below 90%
The fats of poultry and wild birds quickly rancid. Therefore, fatty breeds of birds are stored at the lowest possible temperature, not higher than -20 ^o C.

 To maintain the presentation, the frozen bird is protected from drying.

 The bird is covered with an ice crust, or the carcass of the bird is wrapped in vapor-proof films, or the container with the bird is lined with foil or parchment.

Eggs are stored in air-cooled chambers, since such cooling provides better enough intensive air circulation, and in case of ozonation a good distribution of ozone. In addition, air-cooled chambers are well ventilated. They are stored at a temperature of (-0.5) - (-1.5) ^o C and a relative humidity of 85 to 90% for 6 months.

 To prevent the yolk from drying out, the boxes with eggs are turned over after 1 1.5 months during storage.

The freezing temperature of the eggs in the shell is -0.5 ^o C, but they can be stored at a temperature of (-2) (-2.5) ^o C and a relative humidity of 85 90% for 8 months without freezing, in a supercooled state. In this respect, they are an exception: in other products, the phenomenon of hypothermia usually does not occur and at a low temperature below their cryoscopic point, they freeze.

 Chilled fish intended for quick sale is stored in containers with finely crushed ice for no longer than one day.

 After daily storage, the fish is transferred for sale or sent to freezers.

To avoid rancidity of fat or the formation of great stiffness and dryness of muscle tissue, frozen fish are stored at (-18) (-20) ^o C, so that they are not dried, the fish is covered with wet glaze.

When storing caviar, smoked fish, balyk, herring, the temperature is maintained below 0 ^o C, avoiding freezing.

 To store fish and fish products due to their pungent odor, which is easily transmitted to other products, separate compartments, floors or isolated chambers with separate entrances should be allocated.

 To prevent the moldiness of smoked and other products create artificial air circulation.

 Upon receipt of the oil and margarine are cooled to storage temperature in freezers.

Unsalted butter is stored at a temperature of -10 ^o C and a relative humidity of 85 to 90% for 7 months, and at a temperature of -18 ^o C and a relative humidity of 90 to 95% for 12 months.

Cheeses are stored at a temperature of 0 2 ^o C and a relative humidity of 85 - 90% for 3 to 6 months.

Ripe cheeses are stored at a temperature of (-2) (-4) ^o C and a relative humidity of 85 to 90% for 8 to 10 months.

 The use of cold in the fur industry ensures the preservation of the quality of fur, preventing the deterioration of fur goods by moths. In addition, at low temperatures, the fat covering each hair of the fur and giving it softness does not dry out, therefore, the elasticity and natural luster of the furs is preserved.

 To ensure the death of the testicles and larvae of the moth, it is necessary to periodically be exposed to low temperatures.

Before storing the bellows, the temperature treatment is preliminarily carried out, at which the bellows are kept at a temperature of -7 ^o C for 3 4 days, then at a temperature of -10 ^o C for 1 2 days and at a temperature of -7 ^o C for 2 3 days .

After heat treatment, the fur is stored at a constant temperature from 2 to 4 ^o C.

 During the storage season, it is advisable to repeat cycles 2 3 times.

 In the fur storage chambers, humidity of 55 to 65% is maintained. Lower humidity causes fragility of the hairs of the fur, and above 70% the appearance of mold.

 To ensure uniform temperature and air penetration to the stored airs in the storage chambers provide enhanced forced air circulation.

In chambers with pawnshops that accept furs, carpets and woolen fabrics for storage during the summer period, they maintain the same temperature of 2 4 ^o C as when storing furs, with its periodic reduction to -10 ^o C.

 In floriculture, cold is used to accelerate the growth of lilacs, lilies of the valley and other flowers at any time of the year, creating appropriate temperature conditions for this purpose. In addition, the use of cooling lengthens the freshness of cut flowers and ornamental plants, and also provides storage of tulip and hyacinth bulbs, dahlia tubers and other flowers.

In the cells, cut flowers, for example hyacinths, gladioli, irises, are stored at a temperature of 2 to 5 ^o C and a relative humidity of 80 to 85% for 5 7 days.

Cut flowers, such as lilies, daffodils, tulips, stored at a temperature of 0 2 ^o C and relative humidity 80 85% for 10 14 days.

Cut peonies are stored at a temperature of 2 4 ^o C and a relative humidity of 85 85% 20 30 days.

Bulbs and tubers, flowers, except tulips, stored at a temperature of 1 - 2 ^o C and a relative humidity of 75 to 80% for 120 to 150 days.

Bulbs of tulips at a temperature of 10 12 ^o C and a relative humidity of 75 to 80% for 20 to 30 days.

Before being sold in flower shops in refrigerated counters for displaying cut flowers, the temperature is maintained at 5 to 10 ^o C, and in storage rooms from 3 to 7 ^o C.

In medicine, in surgery, to maintain bones and bone tissues for 60 days, maintain a temperature of (-16) (-18) ^o C, and with a longer shelf life of about -25 ^o C.

In medicine, blood is stored at a temperature of from 4 to 12 ^o C.

 The cold in silkworm serves to preserve the grena, that is, the testes laid in the summer by the silkworm butterfly, as well as to regulate the exit of larvae from the testes of grena.

In sericulture, to regulate the development of cocoons, they are stored at a temperature of 0 4 ^o C, and frozen at a temperature of -20 ^o C.

 When storing to combat shrinkage, it is recommended to take into account that in frozen food storage chambers its value is directly proportional to the heat influx into the chamber.

 To prevent shrinkage in air-cooled chambers at a humidity of 85 to 90%, cargo stacks are covered with gauze or tarpaulin and ice crust is frozen on the outside.

 In storage chambers with zero temperature provide forced air circulation.

 During storage, provide forced air circulation with a speed of movement with a uniform distribution of 0.1 to 0.2 m / s.

 In storage chambers with subzero temperatures, the natural air circulation is maintained at a speed of 0.03 0.08 m / s.

 The air in the storage rooms is freshened by supplying fresh air using a fan.

 The air in the lockers is freshened with charcoal filters.

Before sale in the enterprises of trade and public catering, chilled meat, boiled sausage, poultry are stored at a temperature of (-1) (-4) ^o C.

Before being sold in trading and public catering enterprises, chilled fish and canned fish are stored at a temperature of (-2) (+2) ^o C.

In trading and public catering enterprises, frozen packaged meat, fresh-frozen fish and frozen fruits and berries are stored at a temperature not exceeding -15 ^o C for a maximum of 16 hours.

Butter, cheese, eggs are stored at a temperature of 0 6 ^o C for a maximum of 16 hours

 The refrigerated storage of fresh fruits and vegetables is based on the use of such a temperature and humidity regime, in which the biochemical processes that occur in them proceed most slowly and the life of microorganisms is delayed.

 During storage of fruits and vegetables, air is periodically ventilated to remove respiration products, mainly carbon dioxide. Permanent ventilation is undesirable, since carbon dioxide has antiseptic properties and delays the development of microorganisms. However, its increased content causes intramolecular respiration, which impairs quality and causes browning.

 It is necessary to maintain an optimum relative humidity of 85–90% since at low relative humidity a significant loss in weight of fruits and vegetables occurs due to evaporation of water, their appearance worsens and freshness is lost. High relative humidity contributes to the development of mold and putrefactive processes.

Example. Offal, chilled, veined meat is frozen in blocks until the temperature in the thickness of the block is -18 ^o C. After freezing, the blocks are glazed and sent to the refrigerator for storage. At the same time, meat blocks are tightly packed in containers with an air-transparent fence, each of which has at least three walls and a rigid pallet with a continuous working surface with a spatial configuration in the form of a parallelepiped. Two opposite walls of the container are made in the form of power rod cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice.

 When accepting the product, note the state in which it entered, the temperature in the thickness of the block. During unloading or loading, containers with meat blocks are placed on clean lattices.

 In the storage room, the containers are stacked. In this case, the lower container is installed on the grates, and the containers are mounted on top of one another, so that the lower supporting element of the upstream container is combined with the upper supporting element of the downstream container.

In the storage chamber, stacks are formed with indents from walls and cooling devices by 0.3 m and from the ceiling without cooling devices by 0.2 m. The stack of containers with frozen meat glazed blocks is installed tightly. In the chamber, maintain the temperature (-18) (-20) ^o C and a relative humidity of 95 to 100% with poor air circulation. During storage, maintain a constant temperature in the chamber with the possibility of short-term fluctuations up to ± 0.5 ^o C. Simultaneously with the refrigeration effect on the products are exposed to ultraviolet rays.

If delivery to the consumer is necessary, containers with possible meat blocks are removed from the chamber, loaded into refrigerated trucks and delivered as directed. Moreover, during transportation, maintain the temperature in the body to -18 ^o C.

Claims (155)

1. The method of storage and preparation for the sale of chilled and / or frozen meat, and / or meat, and / or other food products, or industrial goods in refrigerators, providing for their delivery, acceptance, unloading, sorting, weighing, serving and warehousing pre-prepared chambers, their refrigeration processing, aging, unloading, preparation for sale and shipping to the consumer, characterized in that at least part of the operations of unloading, weighing, feeding and warehousing, refrigeration processing, aging e, the unloading and preparation for the sale of at least part of the total volume of chilled and / or frozen meat, and / or meat, and / or other food products or industrial goods is carried out using an air-transparent device made in the form of at least three walls a container with a spatial configuration in the form of at least part of a cube, or parallelepiped, or a prism with a trapezoidal configuration in plan, or in the form of a complex polyhedron with non-parallel or partially non-parallel faces, its container height is 1/2 1/25 of the stack height, its width is 1/2 1/36 of the total width of the stacked rows of stacks, and its length is 1/2 1/78 of the total length of the stacked stacks of rows, the container has a rigid pallet with a solid or partially aerosol transparent working surface and a power frame mounted on it and / or an air-transparent barrier at least part of the walls, and the air-transparent barrier of at least two opposite walls of the container is made in the form of a vertical rod or cross-obliquely oriented elements, and the air-transparent fence connecting their walls is made in the form of a lattice, or lattice with the inclusion of power elements, or a grid, or in the form of their combinations, while the container is equipped with at least two parallel upper supporting elements that perform in the form of guides and are located respectively on the upper end faces of the opposing bearing side walls, and at least two lower parallel mating upper supporting elements mi, the longitudinal axes of which are aligned with the average vertical plane of the respective side walls, and the supporting surface of the lower supporting elements is made in the cross section of convex or concave in the form of faces conjugated at an angle, or a curvilinear or combined configuration of combinations of curved and rectilinear sections, and the upper surface of the upper supporting elements are performed in a cross section respectively concave or convex, and when installing containers in stacks, the lower supporting element is upper about the container is combined or at least partially placed in the upper supporting element of the lower container, while the lower and / or upper supporting elements are attached to the corresponding end faces of the side walls of the container directly and / or at a distance through intermediate power elements, and loading and unloading operations or by installing the container on a lifting mechanism on the engagement elements, which are placed on the bottom side of the container pallet in the form of at least two └┘-shaped silt and trapezoidal, or combined configuration of the eyes, equipped with power guides located symmetrically parallel to the axis passing through the center of the eye normally to its cross section and / or symmetrically with respect to the average vertical plane of the container, or by hanging on at least two meshing elements in the form of force G -shaped brackets that are attached to the power elements of the frame of the container walls, or use an air-transparent device in the form of a suspension means, and / or a hinged about, which is performed in the form of a multi-pin device with a number of pins of at least five with their spatial arrangement along the horizontally oriented edges of the conditional prism, and / or a truncated pyramid, and / or a complex polyhedron at least partially spatially pairwise symmetrical with respect to the axial vertical longitudinal plane of the tool moreover, the pins are at least partially heterogeneous, and the length of the longest pair of pins is 1.2 to 2.7 the length of the shortest pair of pins, the last p positioned in the altitude gap between the longer pins, while the meat is refrigerated and aged at -12 -18 ^o C in air cooled by elements in the form of panels located under the ceiling in the upper third of the walls of the refrigerator with the formation of a tent, meat is aged, and / or meat and / or other food or industrial products at -8 0 ^o C is provided by keeping in a chamber with cooling elements in the form of panels and feed into the chamber cooling air, the latter is fed into the cooling chamber Th es openings which are formed in the upper third of the at least one wall of the chamber, while maintaining the meat and / or other food or industrial products at 0 ^o C is carried out by feeding the cooled air.  2. The method according to claim 1, characterized in that the height of the container from the working surface of the pallet to the upper edge of the side walls is taken equal to 0.85 - 1.7 m  3. The method according to PP. 1 and 2, characterized in that the width of the container between the inner faces of the walls is taken equal to 0.95 1.7 m  4. The method according to PP.1 to 3, characterized in that the length of the container is taken equal to 1.0 to 1.6 of its width.  5. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are made in the form of corner, rolling or bent profiles, and all the guides are installed with a bell up or down.  6. The method according to claims 1 to 4, characterized in that the upper and / or lower guides are curved in the cross section, and the convexity of the curved profile of the upper and / or lower guides is oriented in the same direction up or down within one or two walls of the container.  7. The method according to claim 6, characterized in that the radius of curvature of the cross section of the guides is variable at least on a part of the width of the cross section.  8. The method according to PP.6 and 7, characterized in that the radius of curvature of the cross section of the guides is constant at least one or more sections of the cross section.  9. The method according to claim 5, characterized in that the guides in the cross section are made in the form of unequal corners with zero or the same offset of the lines of the vertices of the corner profiles relative to the average vertical plane of the wall.  10. The method according to claim 9, characterized in that the displacement of the lines of the vertices of the corner profiles of the guides of the two opposite walls of the container is symmetrical with respect to the vertical plane of symmetry of the container parallel to the walls.  11. The method according to PP.5, 7 10, characterized in that the angles formed by at least the inner faces of the upper rails, equal to or greater than the angles formed by the outer edges of the lower rails.  12. The method according to claim 1, characterized in that the lower guides are made in the form of a flat or wedge-shaped in cross section of a strip.  13. The method according to PP. 1 and 12, characterized in that the lower guides provide at least one shelf in the upper third of their cross section and make them T-shaped or T-shaped, with the middle plane of the vertical oriented in the transverse section of the strip placed in a plane passing through the geometric location lowest points of the top guide.  14. The method according to PP.5 to 13, characterized in that the lower and upper guides at least on part of their length are performed with a wedge-shaped angle of convergence of the faces along the length of the guide.  15. The method according to PP.5 to 14, characterized in that the lower guide at least from one of its ends is provided with a limb in excess of the guide over the average longitudinal axis.  16. The method according to clause 15, wherein the upper end of the bend of the lower guide is rigidly connected to the power elements of the pallet and / or the corresponding power element of the wall of the container with the formation of a hard disk.  17. The method according to PP.5 to 16, characterized in that at least the lower or upper guides are placed at a distance, respectively, from the working surface of the pallet or the upper edge of the container wall, not exceeding 1/3 of the height of the wall, counting from the working surface of the pallet.  18. The method according to PP.1 to 17, characterized in that the frame of the container is made in the form of a system of rigidly interconnected at least contour rod elements, which are made of rolled and / or bent profiles.  19. The method according to p. 18, characterized in that the two opposite side walls of the container is performed with enclosing filling in the form of at least one vertically or obliquely oriented in the plane of the wall of the additional power element of the frame.  20. The method according to claim 19, characterized in that the additional power element of the frame of each of the side walls is oriented diagonally from the lower to the upper corner node of the frame of the wall.  21. The method according to claim 20, characterized in that the enclosing filling of the side walls is performed in the form of two cross diagonals.  22. The method according to p. 19, characterized in that the enclosing filling of at least two opposite side walls is performed with the presence of at least two parallel or non-parallel oriented frame elements.  23. The method according to PP.1 to 22, characterized in that the fencing of the end wall of the container is performed in the form of a lattice of rod elements and / or threads with a square, or rectangular, or rhombic, or non-equilateral oblique configuration of the cells.  24. The method according to PP.1 to 23, characterized in that the fence of at least one wall is performed with the inclusion of a fine mesh.  25. The method according to PP.1 24, characterized in that the container is provided with at least one transformable with the possibility of rotation and / or shift of the wall and / or lid.  26. The method according to claims 1 to 25, characterized in that the container is made of metal.  27. The method according to PP.1 to 26, characterized in that at least part of the container elements are made of corrosion-resistant material.  28. The method according to item 27, wherein at least the enclosing and power elements of the frame, located with the possibility of direct contact with food products, are made of stainless steel or aluminum alloys.  29. The method according to claims 1 to 25, characterized in that at least part of the container elements in contact with food products are made of metal plastic.  30. The method according to PP.1 to 29, characterized in that the container is trapezoidal in plan in the form of a symmetric or asymmetric trapezoid, moreover, the end wall of the container, combined with a smaller base of the trapezoid, is made with enclosing filling, and the opposite end wall, combined with a large base trapezium, perform with or without enclosing filling. 31. The method according to p. 30, characterized in that the container is made with a cross-section at least on a part of the container length in the form of a trapezoid with a smaller base aligned with the working surface of the container pallet, the trapezoid being symmetric or asymmetric with the angle of convergence of the side walls down constituting 1 10 ^o .  32. The method according to claim 1, characterized in that the enclosing filling and horizontal elements of the power frame of the end wall of the container are performed at least partially convex in plan in one direction or another.  33. The method according to PP.1 32, characterized in that at least the enclosing filling and horizontal elements of the power frame of one wall of the container are convex in plan.  34. The method according to PP.32 and 33, characterized in that the abutment of the end wall to at least one side wall of the container is conjugate in plan.  35. The method according to claims 1, 32 34, characterized in that the configuration in plan of at least one of the curved walls has at least a part of the length of the wall with a variable radius of curvature.  36. The method according to PP.1 to 35, characterized in that when installing the containers in the refrigerating chamber in the stacks, at least part of the containers are arranged in height of at least two tiers.  37. The method according to clause 36, wherein the containers are stacked with filling not more than 95% of the working height of the chamber.  38. The method according to claim 1, characterized in that at least part of the pins of the attachment means is performed with a stiffness variable along the length of the pin, as well as in the angular range of the axes of the cross section of the pin from vertical to horizontal.  39. The method according to claims 1 and 38, characterized in that the pins are rigidly attached to the hinged plate or rigid bracket crossing the axis of the pins and provided with at least two L-shaped brackets from the side facing the lifting mechanism, at least part of the pins is performed with stiffness decreasing from the end fixed on the plate or bracket to the free end, and / or in the direction from the horizontal axis of the cross section of the pin to the vertical axis.  40. The method according to § 39, wherein the stiffness at the free end of the pin is not less than 0.1 stiffness of the end of the pin mounted on the plate or bracket, and the moment of inertia of the cross section of the pin relative to the vertical axis of the section is not less than 0.5 corresponding characteristics relative to the horizontal axis in the same section.  41. The method according to claims 1, 38 40, characterized in that at least the lower pins are made of corners or brands that are oriented with the shelves down.  42. The method according to claims 1, 38 41, characterized in that at least the upper pair or the intermediate pair of pins is made with a cross section of at least part of the length in the form of an I-beam or channel.  43. The method according to claim 1, characterized in that at least part of the pins are made in the form of profiles containing in cross section at least a part of the length of the pin a kink or bend in the form of at least one curved section.  44. The method according to claim 1, characterized in that at least part of the pins are made from rolling profiles of corners, and / or channels, and / or Tauri, and / or I-beams, or composite of these profiles.  45. The method according to claim 1, characterized in that at least part of the pins, at least part of their length, is made of bent molded profiles.  46. The method according to claim 1, characterized in that at least part of the pins is performed along the length of the combined configuration.  47. The method according to claim 1, characterized in that at least the lower pins provide additional supporting elements symmetrically or asymmetrically attached to their walls or shelves.  48. The method according to claims 1, 38 47, characterized in that the pins and / or end plates and / or staples are made of corrosion-resistant material or coated with an anti-corrosion coating.  49. The method according to claims 1, 38 47, characterized in that at least part of the pins are made of stainless steel or aluminum or titanium alloys.  50. The method according to p. 48, characterized in that at least the pins, or end plates, or staples are made of metal.  51. The method according to p. 1, characterized in that when storing the carcasses of meat they are spatially fixed by means of a system of racks, which are installed in a row, are interconnected at least along the length of the row with flexible, or semi-rigid, or rigid, or combined bonds.  52. The method according to p. 51, characterized in that at least part of the racks perform at least two-branch with a distance between branches of 1/3 1/15 of the height of the rack.  53. The method according to paragraphs 51 and 52, characterized in that the branches are connected together by rigid elements with the formation of a frame or truss.  54. The method according to PP. 51 53, characterized in that the racks are installed within a row at a distance equal to 0.2 1.2 of the height of the rack.  55. The method according to item 54, wherein the racks are installed within a row with a variable pitch.  56. The method according to PP 55, characterized in that the racks are installed with the formation of at least one row of stiffness, which combine at least two racks that create a disk in the form of a spatial frame or truss.  57. The method according to PP 56, characterized in that at least the extreme racks are connected by ties with the corresponding structural elements of the walls and / or coatings and / or floor of the chamber closest to them.  58. The method according to claim 1, characterized in that partially carcasses or half carcasses of meat, at least before being stored in chambers, are combined into packages by flexible or combined tightening, forming at least part of the suspension and / or attachment.  59. The method according to p, characterized in that the carcasses and / or half carcasses of meat combined in packages are kept in a refrigerator, shipped and sent for sale in the form of packages, and the puff after sale in the form of a returnable container is returned for rotary use.  60. The method according to PP.58 and 59, characterized in that the puff is performed in the form of a single-branch thread.  61. The method according to PP.58 and 59, characterized in that the puff is performed in the form of a flexible tape.  62. The method according to PP.58 and 59, characterized in that the tightening is performed combined from a combination of at least two threadlike elements and elements combining them in the form of tape sections, and / or rigid and / or semi-rigid plates, and / or rails.  63. The method according to PP.58-62, characterized in that the puff is provided with a locking device comprising detachable elements.  64. The method according to PP 58 63, characterized in that the tightening is provided with at least one mounting loop.  65. The method according to item 64, wherein the packages of carcasses or half carcasses are raised for transportation by engaging at least one package in a loop of a flexible coupler.  66. The method according to p. 65, characterized in that at the same time or sequentially attached to the lifting mechanism of at least two packages of carcasses.  67. The method according to p, characterized in that as a lifting mechanism using a forklift.  68. The method according to claims 1, 38 67, characterized in that when placing, lifting and moving in the space of packages of carcasses by means of an attachment, they are hung on a forklift, or crane-beam, or hoist.  69. The method according to § 38 68, characterized in that the unloading, unloading and similar movements of food products or industrial goods is carried out by inserting the pins of the mounted device between the carcasses and / or half carcasses and / or food products combined into packages, and / or manufactured goods.  70. The method according to PP.1 to 36, characterized in that the container is performed with at least two rolling bearings.  71. The method according to PP.1 to 37, characterized in that the container is performed with three rolling bearings.  72. The method according to PP.1 to 37, characterized in that the container is performed with four rolling bearings.  73. The method according to PP.1 37, 70 72, characterized in that at least one rolling support is installed inside the space between the rails.  74. The method according to PP.1 37, 70 72, characterized in that at least two rolling bearings are placed in width in the gap between the rails.  75. The method according to PP.1 37, 70 72, characterized in that at least two rolling bearings are placed outside the gap between the guides.  76. The method according to PP. 1 37, 70-72, characterized in that the guides are made with at least one gap along the length or with a convex-concave bending, in each of which at least one rolling support is installed, while the lower point of support of the rolling support is located below the lower edge corresponding lower guide.  77. The method according to PP. 1 37, 70 76, characterized in that the rolling bearings are attached to the container rigidly or with the possibility of detachment and reuse on this or other containers.  78. The method according to PP. 1 37, 70 76, characterized in that at least part of the rolling bearings are rotary in plan and / or set to perform rotary movements of the container.  79. The method according to PP.1 37, 70 76, characterized in that the rolling bearings are capable of vertical axial movement and fixation and / or with the possibility of rotation by an angle of axial movement.  80. The method according to PP.1 37, 70 77, characterized in that niches are formed on the outside of the pallet, and the rolling bearings are placed in niches with a fixed axis location or with the possibility of vertical axis movement, extension beyond the pallet and fixing in this position and reverse sinking.  81. The method according to PP.1 to 80, characterized in that the pallet is attached to the upstream part of the container with the possibility of detachment.  82. The method according to claims 1 to 81, characterized in that the supporting elements are attached to the corresponding end faces of the side walls with the possibility of mutual gravitational or structurally rigid fixation.  83. The method according to PP.1 82, characterized in that the container is equipped with a device for coupling with other or other containers. 84. The method according to p. 83, characterized in that the coupling device is located at least on the opposite end contour elements of the container pallet
85. The method according to claim 1, characterized in that the acceptance of the products before loading them into storage is made from conditions determined by quantity and quality.  86. The method according to p, characterized in that the meat without containers is taken by the number of carcasses, half carcasses and quarters and by weight.  87. The method according to p, characterized in that upon receipt of meat, poultry and fish products, a condition is noted in which the products are steamed, cooled, chilled, frozen or defrosted.  88. The method according to p, characterized in that upon receipt indicate the temperature in the thickness of the muscles of meat and fish and inside the carcasses of the bird.  89. The method according to p, characterized in that the degree of thawing of meat is determined by its temperature and condition. 90. The method according to p, characterized in that at a temperature in the thickness of the muscles of meat from -6 to -3 ^o With establish the degree of thawing 25% at a temperature in the thickness of the muscles from -3 to -2 ^o With the degree of thawing 50% at a temperature in the thickness of the muscles above -2 ^o With the degree of thawing 100%
91. The method according to p, characterized in that during unloading or loading, the cargo in the container or without it is placed on a clean lattice or rail.  92. The method according to p, characterized in that when determining the low durability of the product, it is sent for short-term, and with good durability for long-term storage.  93. The method according to p, characterized in that in the storage chamber for cooling warm products are served in an amount up to 8% of the capacity of the chamber per day.  94. The method according to p. 93, characterized in that when loading the chambers with warm products include cooling devices.  95. The method according to clause 94, wherein the warm products are placed near cooling devices or at the discharge channels of the air cooler.  96. The method according to p. 93, characterized in that if it is necessary to cool the warm products, they are stacked loosely in stacks with laths between the rows.  97. The method according to p, characterized in that the products in the boxes are stacked in a checkerboard pattern.  98. The method according to PP. 93 and 94, characterized in that the stack of products requiring additional cooling is placed at a distance from the chilled products.  99. The method according to p. 93, characterized in that a new batch of products is loaded into the storage chamber only after complete cooling and stacking of the previous batch.  100. The method according to p. 1, characterized in that the chilled meat in the chambers is stored in a suspended state.  101. The method according to claim 1, characterized in that some types of cheese are stored on shelves.  102. The method according to claim 1, characterized in that the frozen meat and fish of large breeds are stacked without containers.  103. The method according to p. 1, characterized in that the individual food products are stored in containers, while the latter is stacked in piles on racks.  104. The method according to claim 1, characterized in that in the storage chambers the goods are laid indented from the walls and cooling devices by 0.3 m, from the ceiling without cooling devices by 0.2 m.  105. The method according to claim 1, characterized in that the frozen products are placed in a chamber with a heat-shielding jacket without indentation from the walls.  106. The method according to claim 1, characterized in that the boxes with eggs, fruits, cheese, barrels of sour cream and cottage cheese when stacking stacked with rails.  107. The method according to p, characterized in that the gaskets between the horizontal rows of boxes and barrels are laid in the direction of air movement in the storage chamber.  108. The method according to p. 106, characterized in that between the individual stacks leave through vertical gaps in the direction of air movement.  109. The method according to claim 1, characterized in that the frozen meat, fish, poultry are stacked tightly. 110. The method according to claim 1, characterized in that during storage they maintain constant temperatures in the chamber with the possibility of short-term fluctuations of up to ± 0.5 ^o C. 111. The method according to claim 1, characterized in that the products are stored in a refrigerated state at a temperature of 0.5 to 1.0 ^o C above their freezing point. 112. The method according to claim 1, characterized in that the frozen products are stored at -10 -20 ^o C and below. 113. The method according to p. 111, characterized in that the chilled beef, veal, lamb, pork are stored wrapped at 0 -1 ^o C and a relative humidity of 85 to 90%
114. The method according to p. 111, characterized in that the cooled offal is stored in a wrapped form at 0 -1 ^o C and a relative humidity of 75 to 80%
115. The method according to claim 1, characterized in that the frozen beef, lamb and pork are stored at -12 -23 ^o C and relative humidity 90 100%
116. The method according to p. 112, characterized in that the meat in the blocks is stored glazed or wrapped in a vapor-proof material at -18 ^o C or lower at a relative humidity of 95 100%
117. The method according to claim 1, characterized in that the cooked smoked and raw smoked sausages are stored at -7 -9 ^o C and a relative humidity of 95 to 100% for 6 months, and at a temperature of 0 ^o C 4 ^o C and a relative humidity of 85 90% for 1 month. 118. The method according to p. 111, characterized in that sour cream, cottage cheese are stored in a cooled state at a relative humidity of 75 to 80%
119. The method according to p. 111, characterized in that the chilled products in a hermetically sealed container, such as canned food and condensed milk, are stored at a relative humidity of below 90%
120. The method according to claim 1, characterized in that the fatty breed of birds is stored at a temperature not exceeding -20 ^o C.  121. The method according to claim 1, characterized in that in order to maintain presentation, the frozen bird is protected from drying.  122. The method according to claim 1, characterized in that the bird is covered with an ice crust.  123. The method according to p, characterized in that the carcasses of the birds are wrapped in vapor-waterproof films.  124. The method according to p, characterized in that the container under the bird is lined with foil or parchment. 125. The method according to claim 1, characterized in that the eggs are stored in air-cooled chambers at -0.5 -1.5 ^o C and a relative humidity of 85 - 90% for 6 months.  126. The method according to p. 125, characterized in that to prevent drying of the yolk, the boxes with eggs during storage are turned over after 1.0 1.5 months. 127. The method according to claim 1, characterized in that the eggs are stored at -2 -2.5 ^o C and a relative humidity of 85 to 90% for 8 months.  128. The method according to claim 1, characterized in that the chilled fish intended for quick sale is stored in a container with finely crushed ice for no longer than one day.  129. The method according to p, characterized in that after daily storage the fish is transferred for sale or sent to freezers. 130. The method according to claim 1, characterized in that the frozen fish is stored at -18 -20 ^o C, while the fish is covered with wet glaze. 131. The method according to claim 1, characterized in that when storing caviar, smoked fish, balyk, herring, the temperature is maintained below 0 ^o C, avoiding freezing.  132. The method according to claim 1, characterized in that for the prevention of mold of smoked and other products create artificial air circulation.  133. The method according to claim 1, characterized in that upon receipt of the storage oil and margarine are cooled to storage temperature in freezers. 134. The method according to claim 1, characterized in that the unsalted butter is stored at a temperature of -10 ^o C and a relative humidity of 85 to 90% for 7 months, and at a temperature of -18 ^o C and a relative humidity of 90 to 95% for 12 months . 135. The method according to claim 1, characterized in that the cheeses are stored at 0 2 ^o C and a relative humidity of 85 to 90% for 3 to 6 months. 136. The method according to claim 1, characterized in that the ripened cheeses are stored at -2 -4 ^o C and a relative humidity of 85 to 90% for 8 to 10 months. 137. The method according to claim 1, characterized in that prior to storage of the bellows, the heat treatment is preliminarily carried out at which the bellows are kept at -7 ^° C for 3 to 4 days, then at a temperature of -10 ^° C for 1 to 2 days temperature to -7 ^o C for 2 3 days. 138. The method according to p, characterized in that after the heat treatment of the fur is stored at a constant temperature of 2 4 ^o C.  139. The method according to PP. 137 and 138, characterized in that during the storage season the cycles are repeated 2 to 3 times. 140. The method according to p. 138, characterized in that in the storage chambers of the bellows maintain air humidity 55 65%
141. The method according to p, characterized in that during storage of the bellows provide forced air circulation. 142. The method according to claim 1, characterized in that in the chambers during pawnshops during storage of furs, carpets and woolen fabrics, the temperature is maintained at 2 4 ^o C with periodic reduction to -10 ^o C. 143. The method according to claim 1, characterized in that the cut flowers, for example hyacinths, gladiolus, irises, are stored at 25 ^° C and a relative humidity of 80–85% for 5–7 days. 144. The method according to p. 1, characterized in that the cut flowers, for example lilies, daffodils, tulips, stored at 0 2 ^o C and a relative humidity of 80 to 85% for 10 to 14 days. 145. The method according to claim 1, characterized in that the cut peonies are stored at 2 - 4 ^o C and a relative humidity of 80 85% 20 30 days. 146. The method according to p. 1, characterized in that the bulbs and tubers of flowers, except for tulips, stored at 1 2 ^o C and a relative humidity of 75 to 80% for 120 to 150 days. 147. The method according to claim 1, characterized in that the tulip bulbs are stored at 10 12 ^o C and a relative humidity of 75 to 80% for 20 30 days. 148. The method according to claim 1, characterized in that before being sold in flower shops in refrigerated counters for displaying cut flowers, the temperature is maintained at 5 10 ^o C, and in storage rooms 3 7 ^o C. 149. The method according to p. 1, characterized in that in medicine for maintaining bones and bone tissue for 60 days, the temperature is maintained at -16.-18 ^o C, and with a longer shelf life of about -25 ^o C. 150. The method according to claim 1, characterized in that in medicine the blood is stored at 4
12 ^o C. 151. The method according to claim 1, characterized in that in sericulture to regulate the development of cocoons they are stored at 0 4 ^o C, and frozen at -20 ^o C.  152. The method according to claim 1, characterized in that in air-cooled chambers at a humidity of 85, 90% of the cargo stack is covered with gauze or tarpaulin and an ice crust is frozen on the outside.  153. The method according to claim 1, characterized in that in the chambers with air cooling at a humidity of 85 to 90%, the air is artificially moistened by scattering pure snow or finely crushed ice.  154. The method according to claim 1, characterized in that in the storage chambers with zero temperature provide forced air circulation.  155. The method according to p. 154, characterized in that they provide forced air circulation with a speed of movement with a uniform distribution of 0.1 to 0.2 m / s 156. The method according to claim 1, characterized in that in the storage chambers with subzero temperature support the natural circulation of air at a speed of 0.03
0.08 m / s.  157. The method according to p. 1, characterized in that the air in the storage chambers is freshened by supplying fresh air using a fan.  158. The method according to p. 1, characterized in that the air in the storage chambers is refreshed by means of carbon filters. 159. The method according to claim 1, characterized in that before sale in the enterprises of trade and public catering, chilled meat, boiled sausage, poultry are stored at -1 -4 ^o C. 160. The method according to claim 1, characterized in that before sale in the enterprises of trade and public catering, chilled fish and canned fish are stored at +2 -2 ^o C. 161. The method according to p. 1, characterized in that in the enterprises of trade and public catering, frozen packaged meat, fresh-frozen fish and frozen fruits and berries are stored at a temperature not exceeding -15 ^o C for a maximum of 16 hours 162. The method according to claim 1, characterized in that the oil, cheese, eggs are stored at 0
6 ^o C for a maximum of 16 hours  163. The method according to p. 1, characterized in that during storage of fruits and vegetables periodically ventilate the air to remove respiratory products.  164. The method according to claim 1, characterized in that during storage of fruits and vegetables maintain a relative humidity of 85 to 90%

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