Packaging and storage

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Methods and conditions during packaging and storage are crucial to ensure proper and steady cooling. Some studies have revealed that temperature control in real fish cold chains is quite often insufficient, resulting in shorter shelf life and decreased product value. This is mainly a problem during air freight rather than sea freight, for further information see here and here. 

The importance of proper precooling before packaging should be emphasised such as the CBC technique, see here. It will achieve faster cooling of the product to the desired temperature than during chilled storage in a chilled store after packaging in boxes.  The purpose of the chilled storage room is to maintain low product temperature but not to chill the product to the desirable storage temperature. 

Detailed information about chilled storage: Cold store guide

Detailed information about insulation and air tightness of cold rooms: Insulation and airtightness of cold rooms. 


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