Knowledge Base

Refrigerated cargo container transport

With the refrigerated container refrigeration and control technology development and is improving daily, refrigerated cargo container of Fitness for the continued expansion of the scope, including the temperature from -60 ℃ to 30 ℃ super-frozen fish, flower bulbs, the temperature control error is less than 1 ℃ temperature requirements sensitive goods, with humidity, air structure control or adjust the fresh fruits and vegetables to ensure the quality of the goods delivered in the most paternity owner, to extend the shelf market, increase economic efficiency. Although refrigerated containers (hereinafter referred to as cold box) is now available with a variety of perfectly function of physical quality of the goods, but the correct packing of goods pretreatment, appropriate packaging and stowage boxes, specific temperature, humidity, fresh air exchange gas is set to control or regulate the structure with air and so is very important. If you do well these tasks will not be able to secure the quality and quantity of goods reach their destination.
Reefer Refrigeration, Control Technology Overview
1.1 cooling system to move towards a new cold box scroll compressors and variable frequency technology to achieve high efficiency, energy-saving refrigeration and flexible control of cooling capacity; two refrigeration technology using super-cold box, the temperature can reach -60 ℃; dual refrigeration units, may on its own can work simultaneously, both increase the cooling capacity also provides a double security assurances; the use of boxes with a generator set in the absence of an external power supply case, the right temperature-sensitive cargo box with a generator to start power supply, cooling system can continuous work and to avoid any fluctuations in temperature of the cold box.
Note: The cold box general design cooling capacity refrigeration system is limited only by the shipment of the goods used to maintain the set temperature, rather than used to reduce the temperature of the shipment.
1.2 Control System for a new cold box control procedures are used micro-processing control system, with a temperature setting, temperature control, defrost, temperature display, temperature recording and alarm functions to achieve the intelligent control of the cold box and the work status of continuous Record
1.3 dehumidification system based on special requirements of goods, reduce the inside temperature is kept at optimal temperature range, so that the goods are transported in the most appropriate environment. It should be noted that the system can reduce the inside air humidity, but humidity can not be increased.
Air systems have a "one-atmosphere method" (MA MODIFIED ATMOSPHERE) and the "continuous air-France" (CA CONTROL ATMOSPHERE) two kinds of methods are used in the transport of fresh fruits, vegetables and flower bulbs, when the air conditioning or control box of oxygen, nitrogen, carbon dioxide, ethylene, or other trace gas concentrations, slow down the maturing process of the goods to keep the fresh state, increase the shelf life of goods listed.
Refrigerated Goods
2.1 Frozen Goods
2.1.1 frozen poultry meat
Livestock and poultry meat equipment mainly includes cattle, sheep, pigs, chicken, duck, goose, etc., the main nutrients are proteins, fats, sugars, salts and vitamins, from the muscle tissue, fat tissue, connective tissue and bone organizations.
The slaughtering of livestock and poultry as soon as a lifeless body on the outside against the loss of anti-microbial capabilities, a series of biochemical reactions such as degradation, there stiffness, softening mature, self-dissolving, and the four stages of rancidity. Autolysis stage of maturity which began in the late stages of quality began to decline. Is characterized by protein and amino acid breakdown, corruption, the large population of micro-organisms, so that the quality deteriorated. The storage of meat as much as possible into the autolysis phase delay.
Frozen storage is an ancient, traditional method of preservation of perishable goods. Goods due to the enzyme decomposition, oxidation and microbial growth and reproduction of lost value, freezing the enzyme can be passive decomposition, slow oxidation, Yang system of microbial growth and reproduction, so that the goods in a dormant state, in the production a few weeks or even months later remains original quality of the consumer.
Usually meat at -18 ℃ below the achievement of a dormant state, but the low temperature below -23 ℃ to -18 ℃ low temperature can be more than double to extend the cold storage period, as shown in Table 1. -30 ℃ in the period under refrigeration than -18 ℃ frozen under a long period more than doubled, in which the most obvious pork. Clear that in many countries, frozen food, manufactured goods and aquatic products to be -18 ℃ or lower temperatures the transport. Customer requests a ship the goods during transport temperature is kept below -18 ℃.
2.1.1.1 Frozen Meat
Meat type generally based on customer requirements or habits of the importing country divided, and then watertight composite packaging, to avoid the loss of water caused by dehydration dry consumption, and then into cardboard boxes. Cartons must be sealed Shi, banding, together with identification tags. In the freezing process should be avoided carton deformation, which not only affects the appearance of another loss of stowage space for an effective cold box. Meat recommended a variety of settings, see Schedule 2.
2.1.1.2 Frozen poultry
Poultry Meat category type muscle tissue muscle tissue than richer, more prone to decline in the quality. Therefore, the poultry class of composite materials should be used airtight packaging, and transportation at a temperature below -18 ℃ in order to avoid fat oxidation, dehydration, dry consumption and spoilage bacteria breeding. All kinds of poultry recommended settings, see Schedule 2.
2.1.2 frozen fish and aquatic
Fish and aquatic products contains mostly water, protein, fat, minerals, enzymes and vitamins. In which a higher protein content, as well as the eight essential amino acids the human body. Fish and aquatic products and poultry meat compared to the muscle tissue soft, non-high content of saturated fat, enzymes, and enzyme levels are high.
Not only occur after the death of fish and aquatic stiffness, mature, self-dissolving, and the four stages of rancidity, but also in stiffness before there is a surface mucus secretion, this mucus is a good culture medium for bacteria of corruption. The four stages of short duration, especially the softening very short maturity, it is because a variety of enzymes and microorganisms at low temperatures is still very strong activity. In self-dissolving phase, protein and amino acid breakdown, corruption, the large population of micro-organisms, so that the quality deteriorated.
Fish and aquatic products is closely related to storage time and temperature. Under normal circumstances, the lower the temperature every 10 ℃, frozen storage period increased three-fold. Greasy fish, frozen fish, low fat and short, red muscle of fish frozen period is even shorter. General Frozen temperature: low-fat fish and seafood in between -18 ℃ ~ -23 ℃; greasy fish -29 ℃ below, some of the red muscle of fish may be required to reach -60 ℃ low temperature. During frozen storage and during transport should be used at the lowest possible temperature, and should avoid any temperature fluctuations. Recommended a variety of fish and aquatic settings, see Schedule 2.
How packaging and also have an impact on the frozen storage period should avoid exposure to the air cargo of fat oxidation and dehydration caused by dry consumption, containers, devanning operations should be fast to avoid temperature fluctuations affecting quality.
"Ice-plated dress," Fish and marine products, namely fish and aquatic surface covered with a layer of thin ice, one can prevent loss of moisture to ensure quality. The "ice-plated clothing" and the total weight of fish and aquatic products will increase, the shipper should pay particular attention to the total weight of the goods is prohibited over the safety of cold box load.
2.1.3 Frozen Fruit and Vegetables
Fruits and vegetables are essential to human food, its nutritional value due to species, growth, maturity, storage conditions, etc. have a greater difference in different, mainly containing water, sugars, organic acids, enzymes, cellulose, pigments and vitamin supplements. After picking fruits and vegetables, fruit tissues are still engaged in an active metabolic process, is largely a continuation of an incident, the mother, immature can continue to mature and ripe rot that can be developed to the final stages of aging. Most fruits and vegetables to freezing and frozen storage had lost their lives after the normal metabolic process, from the living body becomes lifeless body.
Frozen fruits and vegetables in bulk to large quantities of small packages for retail sales and a variety of form of transport. Should pay particular attention to the special requirements of goods so as to avoid cargo damage. General rule is frozen at lower temperatures, goods remain the better.
2.1.3.1 Frozen Vegetables
Frozen vegetables before freezing is usually hot wash with hot water or steam to kill a large number of bacteria and reduce the role of enzymes. Water dense composite material packaging, and storage temperature below -18 ℃ in the absence of temperature fluctuations in the case will extend the period of frozen storage of vegetables.
2.1.3.2 Frozen Fruit
Frozen Frozen Fruit is usually not hot wash, while the use of sugar processing or acid treatment. Therefore, select the appropriate maturity and high-quality frozen fruit for processing is very important, because even the best packaging and low temperature can not avoid the effects of low levels of enzyme.
2.1.4 Ice Cream
Ice cream is that people used to cool Jieshu, stave off hunger with thirst-quenching high nutritional value of foods containing fat, protein, carbohydrates, minerals and vitamins.
The production of low temperature sterilization operation, clean transportation, the appropriate temperature settings and a complete package to ensure the ice cream on the market, one of the safest food.
Ice cream is exquisite sensory evaluation of the organization an important criterion, it mainly depends on the scale of ice crystals, shape and distribution. The smaller the ice crystals, distributed more evenly, taste better. In addition to processing, the process of low temperature in the frozen ice of control scale, quality assurance and effective way.
Ice-cream coated wax paper packaging materials, cartons and plastic barrels and so on. Ice cream packaging to avoid damage and heat hit play an important protective effect. Ice cream typically use 20 feet of cold container transport, the temperature should be set below -25 ℃, and should avoid any temperature fluctuations. Ice cream recommended settings, see Schedule 2.
2.1.5 Dairy
Frozen cream is usually large shipments. Customary practice is to butter packed in cardboard boxes, cartons packed in pallets, and then into cold-box transport.
Although some dairy products can be transported under warmer temperatures, but the actual temperature is set lower than -14 ℃ or lower, because most of the cream temperature below -8 ℃ without microbial damage, and maintain good quality.
Can be long-term storage of hard cheese usually 1 ℃ ~ 7 ℃ temperature transport, depending on the type of cheese, packaging, transport distances, and for the processing or retail uses. Other cheese is usually cold box at 0 ℃ ~ 13 ℃ temperature transport.
A variety of dairy products recommended settings, see Schedule 2.
2.2 Fresh fruits and vegetables
Picking fruits and vegetables is still life after the body of the fruit tissue metabolism is still engaged in an active process of invasion of micro-organisms have the ability to resist. But such a life form that is developed to the late-mature stage, the metabolism slow down or even stop, fruit composition and organization of irreversible changes have occurred, loss of nutritional value and unique flavor, began to rot in the micro-organisms.
Fruits and vegetables is essentially breathing slow oxidation of organic matter within the fruit. In aerobic conditions, the fruit as a matrix within the sugars, organic acids and complex carbohydrates are broken down completely oxidized to carbon dioxide, water and heat to maintain normal life activities. In hypoxic conditions, the fruit inside the matrix can not be completely oxidized and decomposed only produce relatively simple compounds such as ethanol, acetaldehyde, etc. and a small amount of heat. Anaerobic respiration and aerobic respiration of fruit in order to obtain the same amount of energy, we must more respiratory substrate oxidation, that consume more of the storage material, so that the fruit quality deterioration and shorten the storage period.
Fruits and vegetables also generate water respiration of ethylene and other trace gases. Ethylene-induced fruit respiration rate increased, from the mature into ripe. Ethylene is the start of material ripe fruit, is a ripening agent, not only to accelerate the maturity rate, and even change the maturation process. However, there are many adverse effects of ethylene, such as: ① in the Savings do not want to speed up the maturity period; ② to accelerate some of the immature fruit (cucumber, pumpkin, etc.) and leafy vegetables, brown, loss of green; ③ to generate the lettuce brown spots; ④ stimulate or inhibit potato sprouting, depending on the concentration of ethylene and time; ⑤ asparagus hardening.
To ensure high-quality fresh fruit and vegetables not only to control the transport of ethylene, as well as control of carbon dioxide, water vapor and heat sent respiratory damage.
Under normal circumstances low temperature can reduce the respiration of fruits and vegetables, but also to make them due to physiological disorder caused by frost, the temperature should be set up correctly.
In order to ensure normal breathing of fruits and vegetables, the activities required to supply the appropriate amount of oxygen. Cold box should be properly set up the fresh air ventilation window opening ratio, but it should pay special attention to ventilation windows to keep away from vinyl sources, such as diesel engine exhaust pipe.
To avoid water vapor to cause mold and rot and fungal reproduction and other damage caused by water vapor condensation, the relative humidity should be properly set to reduce the humidity inside the transport environment in order to achieve the best storage.
Control of carbon dioxide, ethylene, oxygen, there are many ways to influence, such as:
① an atmosphere France (MA). Refers to the use of gas-tight material, so that the fruit with the surrounding gas does not exchange with the outside world, maintaining sufficient gas into the structure or by their own respiration to reach a suitable storage environment.
② Continuous controlled atmosphere France (CA). Refers to the storage environment has to carry out testing and adjustment to ensure the most appropriate storage under the gas composition ratio. Continuous air-conditioned law, including the human-type silicon-oxygen-law and the windows auto-air-conditioned method.
③ the use of potassium permanganate can also absorb ethylene, help to improve the storage environment.
Fruits and vegetables should use the appropriate packaging, and stowed properly in the cold box, so that gas circulation inside a good uniform distribution of oxygen and reduction of harmful gases, water vapor and heat accumulation to ensure a good storage environment.
Different seasons of different fruits and vegetables, transport, should be detailed plans. In many countries there are special provisions must be observed, such as product quality, syrup cleaning, packaging labels and fruit flies during transport have been to kill the proof.
Fruits and vegetables began picking high-quality transport. Should first be the ideal time and mature state pick, and then carefully pick the fruits of ringworm and wash, then a slow cooling down to the most slow fruit ripening and, finally, the proper use of packaging materials for packaging of the fruit quickly, so that fruit and vegetables in a low-temperature state, at the right temperature, humidity, gas composition environment, transport.
The characteristics of a variety of fruits and vegetables and the recommended settings Tennis Schedule 3.
2.3 The temperature-sensitive goods,
Temperature-sensitive cargo refers to the temperature during transport must ensure that its freezing point or damage within a point of 1 ℃. Such goods are mainly fresh meat, root vegetables (like carrots), fruits (like oranges, bananas) and some live plants.
Shipment of such goods should be pre-cooling of the cold box, and use "cold channel" quickly installed cargo. Boxes should be used with a generator cooling system to maintain continuous cold box to avoid temperature fluctuations.
2.4 General refrigerated cargo
2.4.1 Chocolate
Chocolate to use very clean, tasteless cold box loaded, and transported under proper temperature. Low temperature have gained in quality assurance. Check with the shipper often required to set at 65% humidity. According to different varieties of chocolate, the temperature is usually set at between 8 ℃ ~ 18 ℃. During transportation may result in the surface of a very evil pattern of chocolate, "the risk of color appears to have changed, and compromise quality.
2.4.2 temperature controlled goods
Temperature-controlled cargo refers to the goods during transport requires the maintenance of stable temperature, such as film, medicines and food, to avoid caking and deterioration, the temperature setting from between -2 ℃ ~ 30 ℃. Pre-cooled before packing the goods into transport temperature.
2.4.3 risk and harm to the goods
Cold box to maintain high standards for the transport of dangerous or sensitive goods, and maintain quality. This is the dedicated cold box with a special distinction between colors and logo.
A mixture refrigerated cargo consolidation
Consolidation of the low-temperature cryogenic cargo transportation, in addition to food and food ingredients made due to health conditions and different types of goods Chuanwei affected, in general, there are no other significant impact. General cargo at a temperature lower than the recommended temperature of frozen storage, more conducive to ensure quality.
Should generally be avoided variety of fresh fruits and vegetables, LCL mixed. As the carrier volume, variety and cost factors need to LCL shipments should pay attention to the following issues.
3.1 Temperature Temperature is a mixture of fruits and vegetables, the main conditions for consolidation. LCL a mixture of fruits and vegetables, cold storage temperature the closer the better, because fruits and vegetables are particularly sensitive to temperature change, low temperature can reduce the respiration rate, but the temperature is too low will cause frost damage, high temperature not only increased respiration rate, speed up the maturity, but also reduce the corrosion resistance capability, but also occur such as spots and discoloration.
3.2 Relative humidity Relative humidity is a mixture of fruits and vegetables, an important condition for consolidation. Too high relative humidity caused by easy to corruption, and low relative humidity will dehydration, discoloration, loss of freshness. Most fruits and vegetables in general relative humidity requirements for 85% ~ 90%.
3.3 respiration respiration is also a mixture of fruits and vegetables, an important factor in consolidation. Respiration of fruits and vegetables can produce a small amount of ethylene (a ripening agent), may enable certain fruits and vegetables mature and decay. You can not produce more ethylene gas the fruit and vegetables with the ethylene-sensitive fruits and vegetables mixed together with LCL.
3.4 Some fruits and vegetables can smell a strong odor, and some fruits and vegetables can absorb the odor, these two types of fruit and vegetables can not be mixed. It is also a mixture of fruit and vegetables can not be a condition of consolidation.
The characteristics of a variety of fruits and vegetables and the recommended settings, see Schedule 3.
Packaging
Transport of refrigerated goods, packaging is an important part is to prevent cargo damage and pollution, the base-chu appropriate design and high-quality packaging materials should be able to withstand refrigeration and transport the entire process. Packaging should be able to: ① to prevent damage to the backlog of goods; ② withstand the impact occurred in transit; ③ standard dimensions suitable for pallets or directly into the cold box; ④ to prevent dehydration of goods or reduce the rate of water vapor lost; ⑤ to prevent the oxidation of oxygen barrier effect; ⑥ at low temperatures and wet conditions to maintain strength; ⑦ prevent the Taint of Odor; ⑧ withstand -30 ℃ or lower temperatures; ⑨ can support the stacking height of 2.3 meters (7 feet 10 inches) of cargo.
For these reasons, different goods have different designs and meet quality requirements of the packaging material.
Perishable fruits and vegetables should be used to allow air circulation in the middle and took away the goods because the goods produced by respiratory gases, water vapor and heat packaging.
Stowage box
According to frozen goods, fresh goods, general cargo and dangerous goods such as frozen characteristics different from the stowed in the cold box in different ways.
Refrigerated cargo, general cargo and dangerous goods such as frozen, since the goods will not issue its own heat, but also in pre-cooled before packing into the transport temperature setting, its stowage method is very simple, only the goods loaded into a heap close as a whole can be. Packaging of goods between the goods and should not leave gaps between the walls of the box. However, the load should be below the red load line, the only way the cold air can flow through the cargo evenly to ensure that the goods reach the required temperature.
Preservation of the goods due to respiration, which produces carbon dioxide, water vapor, a small amount of ethylene, and other trace gases and heat. It should be stowed so that the cold air in between the packing material and the whole cycle of movement of goods, remove respiratory gases and heat produced to supplement fresh air. There are two kinds of standard packing methods.
5.1 No building block stowage space as the accumulation of goods shall be stowed into a timber as a whole, goods and box without leaving any gaps between the walls. If the loading of the goods can not fill the entire cold Xiangdi face, you should use thick cardboard or similar material covered by the remaining area. This prevents air circulation, "short", resulting in insufficient cooling of goods. Stowage of the cargo box should be lower than the red line and the load does not exceed the vertical T-slot in order to ensure a good cold air circulation, can not be covered with plastic film and other material goods.
5.2 In addition to pallets, stowage France blocks stowed shall comply with requirements, but also do pallet loaded on the heap to be up and down the four corners of the box is aligned so that the weight evenly distributed, a box at the top and bottom of the vent should be aligned from top to bottom, so that cold air circulation flow.
Packing Guide
6.1 Pre-cooling of the goods, the goods should be pre-cooling treatment, and pre-cooling to the transport requirements of temperature, because cold box design cooling capacity is limited, can only be used to maintain the temperature of the goods. If the goods are the temperature is too high, cooling system would be overloaded, causing the system failure, affecting cargo security.
6.2 The pre-cooling the cold box generally cold box should not be pre-cooling, because the pre-cooling the cold box had opened the door, the outside hot air into the cold box will have a case of cold water vapor condensation, water droplets will be damaged goods, packaging and labeling, in the evaporator surface, condensation of water droplets affect the cooling capacity.
However, in cold temperatures and cold temperatures inside the same, and a "cold channel" loaded, you can pre-cold case.
When the cold-box shipment of temperature-sensitive goods, the cold box should be pre-cooling, pre-cooling should be tightly closed door. Such as the cold box is not pre-cooling may result in goods, the temperature fluctuations affect the quality of the goods.
6.3 pre-test (PTI) for each cold box prior to use in the delivery address box, refrigeration systems, to conduct a comprehensive inspection to ensure that cold box clean, no damage, refrigeration system at its best. Upon inspection of qualified cold box label should be affixed to pass the inspection.
6.4 Depending on the work of pre-packing perishable goods should confirm the following: optimal temperature setting; fresh air ventilation setting; relative humidity setting; total transportation time; cargo volume; used in packaging materials and packaging size; the necessary papers and documents and so on.
6.5 packing before loading should pay attention to: Set the temperature to be correct; set the amount of fresh air ventilation to be correct; set the relative humidity should be correct; packing when the cooling system should stop working; box pile of the goods shall be loaded below the red line and the load does not exceed the T-slot vertical; box stowage of the goods shall be firm, steady; box stowed the total weight of the goods shall not exceed the maximum allowable load of cold box; cold box After loading the total weight (including ancillary equipment, weight) in transit through the country should not exceed the limits of any hygiene.
6.6 out of refrigeration time for the handover between the various modes of transport may be short-distance transport or cooling system failures, resulting in cessation of cooling. Pairs of fresh frozen and refrigerated goods, short-term cessation of cooling state is permitted. Many products appear a few hours of cessation of cooling may be acceptable, but not all goods are so. Any refrigerated goods were not allowed to appear for a long time to stop cooling.
Pairs of special goods and temperature-sensitive goods, continuous cooling system should be maintained to avoid any temperature fluctuations caused by decline in the quality of goods.
The technical requirements for refrigerated cargo high risk, for any transport of refrigerated goods, shall prepare a detailed plan and prepare carefully for each part of the work, in order to ensure the quality and quantity will be refrigerated goods safe reach their destination, to provide quality services for the owner.

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