b. The recommended temperatures of the five refrigerated rooms in the
installation-type cold storage facility are:
Fruits and Vegetables Chill Room
35F (1.7C)
Eggs and Dairy Chill Room
35F (1.7C)
Frozen Food Room
0F (-17.8C) or below
Meat Chill Room
35F (1.7C)
Fruits and Vegetables Chill Room
50F (10.0C)
NOTE:
There are two chill rooms for fruits and vegetables. One, at 35F (1.7C), is
used for highly perishable fruits and vegetables. The other, at 50F (10.0C),
is used for fruits and vegetables that are not highly perishable. See paragraph
3-14a.
c. Each refrigerated storage room will be equipped with an indicating type
thermometer and a 24-hour-recording thermometer. These instruments must be
accurate and in a working condition. In order to promptly identify and correct
temperatures that fluctuate above or below the accepted temperature ranges, a record
of temperatures will be maintained in each storage area. As a minimum, temperatures
will be recorded at the beginning and end of normal operating hours.
3-13. RELATIVE HUMIDITY
a. Humidity (moisture) within the storage area must also be controlled.
Humidity, the amount of moisture in the air at a given temperature, is measured with a
psychrometer. Air can absorb only a certain amount of moisture at a given temperature;
the higher the temperature, the more moisture it can absorb. If the temperature drops
or if more moisture is added, the excess water will condense and collect on exposed
surfaces of the storage facility and the items in storage. If the humidity is too low, the
air will extract moisture from the product and cause it to dry out, resulting in loss of
flavor and quality.
psychrometer and a sling psychrometer. These instruments must be used in
accordance with manufacturer's instructions.
c. Table 5-7, "Chill storage of perishable subsistence," in DOD 4145.19-R-1
(see appendix A) shows preferred relative humilities, which best inhibit the gain or loss
of moisture in various items.
MD0717
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