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CONSUMPTION AND PREDETERMINATION OF DRY ICE QUANTITY DEPENDING ON BOUNDARY VALUES FOR COOLING PERISHABLE GOODS IN AIRPLANE TRANSPORT.

Author(s) : FRANK M. A., PLASSMEIER K. G., THIEMANN A.

Summary

DRY ICE USED FOR COOLING THE COLD MEALS SERVED TO PASSENGERS AND FOR THE TRANSPORT OF GOODS SUCH AS MEAT, FRUIT, FROZEN FOODS, ETC. ABOUT 2 KG OF DRY ICE ARE SUFFICIENT FOR COOLING A TROLLEY CONTAINING 28 TRAYS DURING 5 TO 6 HRS AND ABOUT 50 KG FOR COOLING A MEAT LOAD TO 277 K IN A CONTAINER. THE TEMPERATURE DIFFERENCE BETWEEN OUTSIDE AND INSIDE AND THERMAL INSULATION DETERMINES THE HEAT LEAKAGES FROM WHICH THE AMOUNT OF DRY ICE THAT SHOULD REMAIN AT THE END OF TRANSPORT CAN BE EVALUATED.

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Pages: 1982-1

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Details

  • Original title: CONSUMPTION AND PREDETERMINATION OF DRY ICE QUANTITY DEPENDING ON BOUNDARY VALUES FOR COOLING PERISHABLE GOODS IN AIRPLANE TRANSPORT.
  • Record ID : 1983-1967
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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