China cold storage solution provider
Vermicelli (also known as bean thread noodles or glass noodles) is a common food product made from mung bean or sweet potato starch. For noodle processing plants, building a vermicelli cold storage brings significant advantages — it allows year-round production regardless of weather or season, maintaining consistent quality and extending shelf life. Proper cold storage not only improves product stability and texture but also helps manufacturers increase production efficiency and profitability.
Cold Storage Method for Vermicelli
1. Pre-cooling
Before storing vermicelli in a cold room, it must be pre-cooled. The pre-cooling temperature should be controlled at -3°C to -4°C (26.6°F to 24.8°F). This step stabilizes the noodles’ structure, enhances elasticity, and preserves their glossy appearance.
2. Storage Temperature and Humidity
The optimal storage temperature for vermicelli is -8°C to -10°C (17.6°F to 14°F).
At this temperature, the noodles maintain their chewy texture and fresh taste.
If the temperature drops below -8°C, vermicelli may crack or become brittle; if it rises above -8°C, quality deterioration and aging may occur.
Humidity should remain between 85% and 90%, which can be maintained using a standard or ultrasonic humidifier.
- ⚠️ Note: When removing noodles from storage, avoid rapid thawing. The best defrosting methods include:
- Natural defrosting in a shaded area
- Air cooling
- Warm-water thawing at around 20°C (68°F)
Investment & Return Example
Let’s take a vermicelli cold storage room of 2000 cubic meters (m³) as an example:
| Item | Description |
|---|---|
| Construction Cost | Approx. $120,000–$150,000 USD (includes insulation panels, compressor units, and installation) |
| Storage Capacity | Can store about 400–500 tons of vermicelli products |
| Energy Consumption | Around 8,000–10,000 kWh/month depending on insulation and climate |
| ROI Period | Typically 2–3 years, with profits mainly from extended product shelf life, reduced seasonal loss, and stable market supply |
By using a temperature-controlled cold room, the manufacturer can maintain consistent noodle quality year-round, increase output by 20–30%, and reduce product waste due to spoilage.