Improved Matís report on redesigned foam boxes and comparison of temperature control in air and sea transport of fresh fish products
Matís Report 29-10, Effect of improved design of wholesale EPS fish boxes on thermal insulation and storage life of cod loins - simulation of air and sea transport has been reissued with some tweaks. This is mainly due to the fact that it was not considered clear enough in the report that the environmental temperature curve, which was to simulate sea transport, was in fact based on roughly the best possible conditions in the sea transport chains of fresh fish products from Iceland. Temperature measurements in the cooling projects The simulation of cooling processes and Chill on have shown that domestic transport is often accompanied by an undesirable temperature load for several hours. whether it is air or sea transport chains. This heat load was taken into account in the case of the airline chain and not the maritime transport chain, and this is stated in a new version of the report. A typical air transport chain in the report is based on transport from the North, but it is clear that not as much heat load is expected in pre-transport from areas closer to Keflavík Airport.
Most emphasis was on the length of shelf life in the previous edition of the report, but for buyers of high-quality products, it is also very important that the time that the product still retains its freshness period after delivery is as long as possible. In this respect, air transport has the advantage over sea transport, provided that the new foam boxes are used.
Finally, it should be noted that Matís has a project in the pipeline that has the main goal of improving the temperature control in the air transport of fresh seafood, ensuring better shelf life of the products and at the same time maximizing their quality and value. Fresh products transported by air are the most expensive fresh fish products, which enter the high-quality market, so it can be said that very precise temperature control is most important in the air transport processes of fresh fish products.
For further information, please contact Björn Margeirsson, mechanical engineer and doctoral student at the University of Iceland and Matís, bjornm@matis.is.