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Modelling of temperatures in mail-order chilled foods.

Author(s) : NESVADBA P., LIU M., ALASALVAR C., ALLEN A., QUANTICK P.

Summary

The maximum permissible temperature of chilled foods during storage or distribution is 8 deg C. During transit of small consignments of mail order foods active refrigeration is not possible. The problem is to find cost effective combinations of the mass of coolant and the thickness of insulation to keep the temperature of the food below 8 deg C for the duration of transit, usually 48 hours. The objective of the work was to develop and validate a model for the time-temperature profiles of chilled fish inside a polystyrene box at varying ambient temperatures.

Details

  • Original title: Modelling of temperatures in mail-order chilled foods.
  • Record ID : 1999-0879
  • Languages: English
  • Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Publication date: 1997/06/23
  • Document available for consultation in the library of the IIR headquarters only.

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