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MAINTAINING THE QUALITY OF REFRIGERATED FOODS DURING TRANSPORTATION AND HANDLING.

Author(s) : ASHBY B. H.

Summary

PRODUCT TEMPERATURE IS THE MOST IMPORTANT FACTOR IN MAINTAINING QUALITY AND PRESERVING NUTRIENT COMPOSITION DURING TRANSPORTATION AND HANDLING. THE RECOMMENDED STORAGE TEMPERATURE IS THE RECOGNIZED STANDARD FOR TRANSPORTING FOOD PRODUCTS IN THE USA SINCE TRANSPORTATION IS CONSIDERED MOBILE STORAGE. PRECOOLING PRODUCTS TO THE DESIRED TEMPERATURE BEFORE LOADING IS IMPORTANT. PROPER LOADING PROCEDURES ARE ALSO IMPORTANT TO ASSURE THE OPTIMUM USE OF REFRIGERATION CAPACITY AND THAT AIR CIRCULATION IS NOT OBSTRUCTED. MAINTAINING THE PROPER HUMIDITY IS ESSENTIAL FOR MANY FRESH FRUIT AND VEGETABLE PRODUCTS. < MIXED > LOADS, THOSE WITH 2 OR MORE COMMODITIES, SHOULD NOT BE SHIPPED UNLESS ALL THECOMMODITIES SATISFY 5 COMPATIBILITY FACTORS. RECOMMENDATIONS ARE GIVEN FOR REDUCING PRODUCT AND PACKAGING DAMAGE FROM ROUGH HANDLING AND OVER-THE-ROAD TRANSPORT SHOCK AND VIBRATION.

Details

  • Original title: MAINTAINING THE QUALITY OF REFRIGERATED FOODS DURING TRANSPORTATION AND HANDLING.
  • Record ID : 1989-2495
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 1; 10 p.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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