Refrigerating transportation safekeeping conditions
2012-03-02
One. Temperature:
Cold temperature is not as low as possible. Temperature is too low, may cause cell membrane damage, loss of respiratory function, which reduces the storability and cargo immunity, color, flavor changes, thawed rapidly decay, such as fruits, vegetables and other. Under normal circumstances, the lower the temperature, the worse the propagation of microorganisms, the more likely to save. Cold Storage:
1. Cooling transport:
Cargo temperature to 0-5 degrees, so that the cell membrane does not freeze, does not affect the food organization. Such as eggs, dairy products, fruits, and vegetables. This method can not be for long. Refrigerated containers usually with dry ice as refrigerant, the holding time of 72 hours.
2. Refrigerated transport:
The temperature dropped below 0 degrees will bring the ice. Note: cool to be fast, so as not to damage the cell membrane, reduce the flavor and nutrition.
Such as: frozen meat, frozen fish, frozen chicken. So in general, frozen way. Usually about -20 degrees below zero is more appropriate.
At this time, the cargo contains about 10% of the water is not frozen, and microorganisms cease to grow food and nutrition and flavor intact.
Refrigerated containers are generally set in the box in front Built-in freezing unit work in the refrigerator, the cold wind blowing from the box back-end ventilation tube, the gap between the convex section through the tank wall and bottom ventilation rail, through the anterior wall of the side suction return to the freezer cycle to improve the cooling effect, the entire anterior wall of the refrigerated containers, tank top and bottom internal, are lined with insulating material operating temperature of the refrigerated containers in-28'C_ +26' C between the cold wind, according to different goods can be adjusted automatically.
Two. Humidity:
Humidity is too small, food shrinkage, and destruction of the normal breathing of the fruits, vegetables, destroy cellulose and nutrition; humidity is too large, the microbes will multiply rapidly.
Third, the ventilation:
Cooling the transport of goods, such as fruits and vegetables, exhaled water and carbon dioxide and other gases during storage and transport, in order to maintain the relative humidity and CO2 content to be ventilated.
Refrigerated transport of goods, because the temperatures are low, the micro-organisms has been basically defunct, can not ventilation ventilation.
Fourth, the Environmental Health:
The poor environment, microbes and bacteria secrete an enzyme (hydrolase), destruction of food cell wall hydrolysis, organic, for example: protein degradation, creating offensive smell of ammonia and toxic substances amine; fats into glycerol and fatty acids and so on.
Therefore, the container before loading must be cleaned up, get rid of the smell.
Also, please note: refrigerated containers 40'RH general content of the plot is less than 76CBM, approximately 65CBM about. Moreover, is not the same specifications of the freezers of various shipping companies, big boxes and small boxes.
Cold temperature is not as low as possible. Temperature is too low, may cause cell membrane damage, loss of respiratory function, which reduces the storability and cargo immunity, color, flavor changes, thawed rapidly decay, such as fruits, vegetables and other. Under normal circumstances, the lower the temperature, the worse the propagation of microorganisms, the more likely to save. Cold Storage:
1. Cooling transport:
Cargo temperature to 0-5 degrees, so that the cell membrane does not freeze, does not affect the food organization. Such as eggs, dairy products, fruits, and vegetables. This method can not be for long. Refrigerated containers usually with dry ice as refrigerant, the holding time of 72 hours.
2. Refrigerated transport:
The temperature dropped below 0 degrees will bring the ice. Note: cool to be fast, so as not to damage the cell membrane, reduce the flavor and nutrition.
Such as: frozen meat, frozen fish, frozen chicken. So in general, frozen way. Usually about -20 degrees below zero is more appropriate.
At this time, the cargo contains about 10% of the water is not frozen, and microorganisms cease to grow food and nutrition and flavor intact.
Refrigerated containers are generally set in the box in front Built-in freezing unit work in the refrigerator, the cold wind blowing from the box back-end ventilation tube, the gap between the convex section through the tank wall and bottom ventilation rail, through the anterior wall of the side suction return to the freezer cycle to improve the cooling effect, the entire anterior wall of the refrigerated containers, tank top and bottom internal, are lined with insulating material operating temperature of the refrigerated containers in-28'C_ +26' C between the cold wind, according to different goods can be adjusted automatically.
Two. Humidity:
Humidity is too small, food shrinkage, and destruction of the normal breathing of the fruits, vegetables, destroy cellulose and nutrition; humidity is too large, the microbes will multiply rapidly.
Third, the ventilation:
Cooling the transport of goods, such as fruits and vegetables, exhaled water and carbon dioxide and other gases during storage and transport, in order to maintain the relative humidity and CO2 content to be ventilated.
Refrigerated transport of goods, because the temperatures are low, the micro-organisms has been basically defunct, can not ventilation ventilation.
Fourth, the Environmental Health:
The poor environment, microbes and bacteria secrete an enzyme (hydrolase), destruction of food cell wall hydrolysis, organic, for example: protein degradation, creating offensive smell of ammonia and toxic substances amine; fats into glycerol and fatty acids and so on.
Therefore, the container before loading must be cleaned up, get rid of the smell.
Also, please note: refrigerated containers 40'RH general content of the plot is less than 76CBM, approximately 65CBM about. Moreover, is not the same specifications of the freezers of various shipping companies, big boxes and small boxes.