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Recommendations for transporting frozen products

Recommendations for transporting frozen products

Distribution of the products in the container

The placement of the products inside the container must form a solid block, with no spaces between the boxes and the walls of the container, so that the air circulates uniformly around the cargo, keeping the products at the desired temperature in a constant manner.

Contrary to refrigerated products, frozen products do not require holes between boxes. The air that circulates around the goods is sufficient to remove the heat that enters the container.

Important factors to take into account for frozen goods such as meat, fish, ice cream ...

Factors for transporting frozen products
  • Merchandise must be pre-frozen at the correct temperature.
  • The ventilation must always be closed.
  • The packaging must be able to withstand moisture and allow vertical airflow through the boxes to maintain the desired temperature.
  • If the goods are pre-frozen at the prescribed loading temperature, it is only necessary for the air to circulate around the periphery of the goods. Of course, it is necessary to ensure that air can circulate underneath, over and along the sides of the loaded blocks.
Table of recommendations
  • Frozen/Ref.
  • Temp (ºC)
  • Relative Humidity (%)
  • Ventilation (m3/h)
  • Product Life
  • Hum. Cont.
  • Meat (frozen)
  • -20º or colder
  • Closed
  • Off
  • -
  • -
  • Meat (refrigerated)
  • -1º a 0º
  • Closed
  • Off
  • -
  • -
  • Fish (frozen)
  • -20º or colder
  • Closed
  • Off
  • -
  • -
  • Fish (refrigerated)
  • -1º a 0º
  • Closed
  • Off
  • -
  • -
  • Seafood (frozen)
  • -20º or colder
  • Closed
  • Off
  • -
  • -
  • Vegetables (frozen)
  • -23º or colder
  • Closed
  • Off
  • -
  • -
  • Juices (frozen)
  • -20º or colder
  • Closed
  • Off
  • -
  • -
  • Butter (frozen)
  • -20º or colder
  • Closed
  • Off
  • -
  • -
  • Eggs
  • -2º
  • Closed
  • Off
  • -
  • -
  • Chocolate
  • +10º a +18º
  • Closed
  • Off
  • -
  • -
  • Butter (fresh)
  • 0º a +2º
  • Closed
  • Off
  • -
  • -
  • Cheese
  • 0º a 4º
  • Closed
  • Off
  • -
  • -
  • Cold treatment parameters

    Temperature

    Temperature

    This is the most important factor in maintaining the quality of perishable goods throughout the cold chain. It must be maintained at the same temperature level to preserve product integrity. The cold chain is critical for optimizing product quality at the point of destination. If the cold chain is broken, this integrity will be compromised, especially in the case of the products most likely to mature. Once temperature deviations occur, they cannot be reversed. For optimum quality, it is therefore critical that specific temperatures are properly maintained from the source and throughout the journey to the end consumer.

    Ventilation

    Ventilation

    Internal air circulation is essential for the prescribed maintenance of the temperature of the refrigerated container. The use of the ventilation settings allows the inlet of outside air by adjusting the ventilation opening. It is set manually between 1 and 285 Cbm/hour.

    Ventilation must remain closed during the transport of frozen goods, goods requiring dehumidification or cold treated goods.

    Humidity

    Humidity

    The units equipped with a dehumidification device are able to reduce the humidity level inside the container. The possible set points are between 65% and 95%.

    When dehumidification is activated, the ventilation must remain closed.

    Controlled atmosphere (CA)

    Controlled atmosphere (CA)

    Fresh fruits and vegetables are alive, they are elements with metabolism. The life of vegetables is being lost from the moment they have been harvested, separated from the mother plant. The key to better product quality is to reduce ripening.

    Ethylene (C2 H4), also called the ripening hormone and the smallest molecule in the plant kingdom, is responsible for this ripening and therefore the main element to avoid in the transport of certain vegetables because a high proportion of ethylene implies rapid ripening, reduced shelf life and loss of quality (freshness, size, firmness, texture, color, flavor, aroma).

    In order to avoid what is called senescence (excessive maturation), it is necessary to have special equipment for refrigerated containers which can specifically change the composition of the gas in the atmosphere of the container in order to prolong the life of the product.

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