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"Preparation for cooling and freezing of food raw materials in the cold storage Poljoprodukt" 2010 http://ezaposleni.singidunum.ac.rs/rest/sciNaucniRezultati/oai/record/1/10462 A. Milenković Anđelković D. Nikolić M. Anđelković Food products which are stored at room temperature, induced a series of unwanted changes so its time keeping is very short. In order to store products, first we need them "cool" to the temperature at which will be kept. If it are kept fresh - unfrozen products, cooling is performed until the point of freezing, and there is a border between the cooling and freezing in the technological sense. After cooling, the goods is further cooled in storing chamber in order to maintain the temperature to which is chilled. The speed cooling depends on the coefficient of heat transition, relationship of area, mass of products and specific heat capacity of products which are cooling. The cooling in air was done in the cold storage, "Poljoprodukt" as the largest applied system. Food products which are stored in cold storage require optimal humidity, on the one hand, depends on the development of microorganisms that cause decay, on the other, draining of foods. After freezing of raw materials can be saved, and a lot more time can be achieved by preservation of food products. conferenceObject 475 483 ISBN 978-86-88065-05-4