Perishable foods circulate all over the world. Vegetables are transported in controlled atmospheric storage. Tunas are transported in ultra-low temperature conditions of -60℃. About 10 % of the cost of frozen tunas may be the bill of power consumed to freezing and cold storage.
A set level of the storage temperature is different according to food. Tuna is stored at -60℃ to reserve them for a long time, for example, more than one year, Ice creams can be stored at -25℃ for one year. Apples is stored at the temperature of -1~5℃ in the controlled atmosphere where the oxygen density is low, Rice is stored at normal temperature.
Quick, fast freezing is necessary to prevent the destruction of cells due to growing ice crystal during the zone of maximum ice crystal formation (-1~-5℃). Also, quick, fast thawing is necessary during the zone of maximum ice crystal formation.
There are many complex processes and storages to preserve the taste and prevent the drop-off in quality of foods through the transport pass from collection points to distribution point. Many kinds of containers and cool boxes are used to put foods in transport them. Dry ice, with which the precise temperature of foods is difficult, used to cool foods in the containers and cool boxes. Also, cold storage material is used instead of dry ice.
There are containers and cool boxes with refrigeration units and batteries. The variable and precise temperature control is not easy with the refrigeration units. The foods may be overcooled to compensate for the temperature fluctuation during the transportation pass. Extra energy consumed to preserve the taste and quality of foods during the transport pass.
In this paper, containers with ultra-cold storage material are presented. The container has four sections (normal temperature zone, refrigeration zone, freezing zone, ultra-low temperature zone). The each zone room can be adjusted in proportion to the amount of loaded foods. The each room is controlled at optimum temperature for each food.
Therefore, the container can be transported from the collection place to the delivery place of variable perishable foods, without opening the container, maintaining the optimum temperature.
When the container is transported on trucks, ships, air-planes, cold energy is supplied using cold storage materials, without driving the refrigeration unit. The material is cooled when the container stays in storage warehouses with electric power.
A set level of the storage temperature is different according to food. Tuna is stored at -60℃ to reserve them for a long time, for example, more than one year, Ice creams can be stored at -25℃ for one year. Apples is stored at the temperature of -1~5℃ in the controlled atmosphere where the oxygen density is low, Rice is stored at normal temperature.
Quick, fast freezing is necessary to prevent the destruction of cells due to growing ice crystal during the zone of maximum ice crystal formation (-1~-5℃). Also, quick, fast thawing is necessary during the zone of maximum ice crystal formation.
There are many complex processes and storages to preserve the taste and prevent the drop-off in quality of foods through the transport pass from collection points to distribution point. Many kinds of containers and cool boxes are used to put foods in transport them. Dry ice, with which the precise temperature of foods is difficult, used to cool foods in the containers and cool boxes. Also, cold storage material is used instead of dry ice.
There are containers and cool boxes with refrigeration units and batteries. The variable and precise temperature control is not easy with the refrigeration units. The foods may be overcooled to compensate for the temperature fluctuation during the transportation pass. Extra energy consumed to preserve the taste and quality of foods during the transport pass.
In this paper, containers with ultra-cold storage material are presented. The container has four sections (normal temperature zone, refrigeration zone, freezing zone, ultra-low temperature zone). The each zone room can be adjusted in proportion to the amount of loaded foods. The each room is controlled at optimum temperature for each food.
Therefore, the container can be transported from the collection place to the delivery place of variable perishable foods, without opening the container, maintaining the optimum temperature.
When the container is transported on trucks, ships, air-planes, cold energy is supplied using cold storage materials, without driving the refrigeration unit. The material is cooled when the container stays in storage warehouses with electric power.
