HAUZOUKIM PHTMA304 PHT501 INTRODUCTION A cold chain is a temperaturecontrolled supply chain An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range ID: 1025463
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1. COLD CHAINPRESENTED BY;HAUZOUKIMPHT-MA3-04PHT-501
2. INTRODUCTIONA cold chain is a temperature-controlled supply chain.An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range.logistical planning to protect the integrity of these shipments. Harvesting to consumers hand. To ensure the quality and shelf life of the product.The cold chain is thus a science, a technology and a process.
3. IMPORTANCE OF COLD CHAINBetter Product Quality in terms of nutritional value, color, texture.No Bacterial formation takes place due to proper cold storage conditions.Maintenance of hygieneMaintained HumidityLonger Storage of product/extension of Shelf lifeAddress the issue of traceabilityBetter handling and Hygiene practiceThe growth of refrigerated transport industryAttract consumer preference.
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7. Constituents of cold chainHarvesting site to landing centers.Landing site to processing centers or local market.Pre-processing hallProcessing hallFreezingCold storagesPackaging hallRefrigerated carriersShipmentRetail shop to consumer hand.
8. Harvesting site to landing centersDifferent onboard handling methods are used. (Bulking,shelving and boxing).Storage of fishes.[Use of insulated boxes or refrigerated fish rooms]Ratio of fish to ice.Use of RSW or CSW.How we handle fish are also covered.On-board ice making units in factory ships.Note - According to Food and Agricultural Organization(FAO), fishes are best preserved in chill room by boxing and shelving methods for this the ice to fish ration is 1:1.
9. LANDING SITE TO PROCESSING CENTERS OR LOCAL MARKETSInsulated vehicles (long distance)Refrigerated vans (long distance) Ice – salt mixture also used. (crushed block ice use)
10. PRE-PROCESSING HALLInitial temperature must be less than 4oC, otherwise it will reject. Half ton container. (ice-fish-ice) Chlorinated chilled water used for washing.Flake ice in the ratio 1:1 is used for further storage.
11. PROCESSING HALLTemp maintained preferably below 10 C. For any washing chlorinated chilled water is used. Air curtain is also used.
12. FREEZING Here, products are kept for freezing at particular temperature most preferably -40oCTime-temperature is very important.Different types of freezer are used as per products.
13. COLD STORAGETemperature maintained below – 18oCProducts do not touch the side walls of the hall, to circulate the free flow of cool air.Door should not be open for longer duration. Thermograph is also used to check any fluctuation in the temperature. In between cold storage and processing hall, anteroom is there to restrict the air mixing between these two.
14. Cold storage
15. PACKAGING HALL Finished products are packaged in cool temperature. Temperature of packaging hall should be below 5oC(FAO). Here, thermograph is also used to check any fluctuation in the temp.Here also products should not touch the wall.
16. REFRIGERATED CARRIERSFinished products are carried in refrigerated vehicles from processing centres to landing centres.Temperature of this is below -18 C.Mainly ammonia is used as refrigerant in these.
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18. SHIPMENTIn ships, fishes are kept in bigger refrigerated rooms, where temperature is below – 18 C. Note – during loading and un-loading the products temperature should not exceed 5 C.
19. RETAIL FISH MARKETAlways maintained air-conditioned rooms.Products are kept there in chilled conditions as cold-drinks in other malls.Products should not kept for longer duration.First in – first out should be followed.
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21. DO’S AND DON’TS’ FOR BOTH THE CHILLED AND FROZEN FOOD PRODUCTS Maintain high levels of hygiene at all stages of the product’s life.Rigidly maintain chill (<5oC) or frozen (<-18oC)temperatures, wherever possible, during storage and distribution.Ensure that chilled or frozen products are transferred in a continuous operation (no stopping or delays) between temperature-controlled areas, e.g. delivery trucks to holding stores; storage areas to retail display units.Conduct frequent and systematic temperature checks on chilled and frozen food product temperatures.Do not overload chilled or frozen retail cabinets with product.
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23. Conclusion Marine fish sold in the market is largely limited due to the lack of cold storage.Subsequent low self life of marine shellfish limits market to coastal areas and associate higher price in inland.The industry growth will depend upon the quantum of investment flowing into it. One of the key reasons for high food inflation in India is the lack of efficient supply chains for food, of which cold chains form an integral part.
24. ReferenceThe geography of transport system,3rd edition.http//warehousebazar.com/indexImportance of Cold Chain to the Fish Industry By Izzat H. Feidi, Fisheries Consultant.vol,28 no.6http://www.unep.fr/ozonaction/information/mmcfiles/2244-e.pdfhttp://www.crosstree.info/Documents/Fish-IND.pdfhttp://www.imsinc.co/about-us/cold-chain-solutions-industry-future/
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