Guide to Refrigerated Transport.
One of the main trends in the increasingly global food market has been the rising popularity of fresh food, including fresh and chilled products; indeed, in the developed nations of the world the fastest growth of any food sector has been that of frozen products. These trends will continue well into the next century and with them, naturally a boom in refrigerated transport, for both long and short distances, by land, sea, air and rail. It is estimated that worldwide output of perishable foodstuffs amounts to 450m tonnes, with just ten per cent being exported, the remainder consumed within the country of origin or lost through damage. To take just one example amongst so many edible products are fruits and vegetables, which remain "alive" after harvesting, absorb oxygen and emit carbon dioxide, heat, water vapour, putting limits on the type of refrigeration that can be used during transport and distribution.
With all this in mind, the International Institute of Refrigeration has gradually built up an international consensus on the scientific bases of regulations, codes, and standards pertaining to food, equipment and services. The sum total of these documents needed carefully collating and updating to reflect current market conditions and recent international legislation on quality, safety standards and hygiene. This book is offered as an up to date guide to all those who businesses are involved with the cold chain.
Chapters cover the intrinsic needs of food, from temperature requirements to quality and respiration heat; logistics and cold chain, from thermal protection to pallets; refrigeration, frost build-up on evaporators, heat gain, door seals; marine transport; containers and multimodal transport; land transport: air transport. The book is well illustrated with photographs, tables, plans and diagrams, a useful glossary of terms and well indexed.
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|Publication:||Food Trade Review|
|Article Type:||Book Review|
|Date:||Dec 1, 1995|
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