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• W1998228510 abstract "In today's market, fresh red meat is cut and packaged at both the wholesale and retail level. Greater economies could result if the wholesaler prepared all consumer cuts centrally, but the short storage life of meat limits distribution. Use of CO2-controlled atmosphere, master packaging, and strict temperature control (−1.5±0.5°C) can enhance storage life and, therefore, distribution ease. An insulated shipping and storage container was designed and tested for its suitability to distribute master-packaged meat. Shelves in the container supported 36 master trays (508 × 381 × 60 mm), with the source of refrigeration being injected liquid nitrogen (N2). Electric fans dispersed the N2 gas throughout the container. To reduce costs, 36 saline water bags (10% w/v NaCl) were used to thermally simulate the meat. Temperatures of 20 bags were recorded during storage experiments. The container was tested at outside temperatures of 15, 0 and −15°C with 4 internal fans and at 30°C with 2, 4 and 6 fans. In all instances, bags cooled from 10°C to an equilibrium temperature of −1.5°C within 5.5 h. Minimum equilibrium temperatures during any 8 h trial were −2.6, −2.0 and −2.0°C for 2, 4 and 6 fans, respectively. Correspondingly, maximum temperatures were −0.2, −0.7 and −0.3°C. Initial chilling of the product required, on average, 19 kg of N2, while equilibrium was maintained at a N2 consumption rate of 5.5, 4.0, 2.6 and 0.93 kg/h at outside temperatures of 30, 15 0 and −15°C, respectively, with 4 fans. The N2 use for 2 and 6 fans was 5 and 6.3 kg/h, respectively, at an outside temperature of 30°C. During simulated power failure or when the N2-tank `ran dry', temperatures in the container rose 0.9 and 2.0°C/h, respectively. When the door to the container was opened long enough to remove three trays, temperature was restored within 5 min. Convective heat transfer coefficients between saline water bags and circulating N2 were in the range of 80–100, 115–135, and 140–155 W/(m2·K) for 2, 4 and 6 fans, respectively. Heat transfer to meat will be limited by conduction in master packaged meat if similar convection coefficients prevail." @default.
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• W1998228510 date "1997-12-01" @default.
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• W1998228510 title "Design, fabrication, and testing of a returnable, insulated, nitrogen-refrigerated shipping container for distribution of fresh red meat under controlled CO2 atmosphere" @default.
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• W1998228510 doi "https://doi.org/10.1016/s0963-9969(98)00037-4" @default.
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