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对比不同的技术,以改善冷藏容器的温度控制:一个桌面葡萄出口案例

Margot Nel¹, Leila Louise Goedhals-Gerber¹, Esbeth van Dyk¹

¹Department of Logistics, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.

|February 26, 2024

概括

两种空气流技术改善了用于出口食用葡萄的冷藏容器的温度控制,其中技术2在减少运输期间的温度偏差方面显示出略有更好的结果,而技术1则显示出略有更好的结果.

科学领域:

园艺园艺园艺园艺
农业工程农业工程
供应链管理供应链管理

背景情况:

由于易腐烂,食用葡萄在出口期间需要严格控制温度.
冷藏 (reefer) 容器中的温度波动可能导致"热点"并对水果质量产生负面影响.
优化冷藏容器内的空气流量对于保持食用葡萄运输冷链完整性至关重要.

研究的目的:

为了比较两种新型空气流技术在改善食用葡萄出口温度管理方面的有效性.
在冷链中识别温度偏差发生的关键点.
评估空气流技术在维护食用葡萄品质和减少收获后损失方面的潜力.

主要方法:

两次运输涉及六个冷藏集装箱,每个集装箱都装有桌面葡萄的托盘.
每个货物都包括控制容器和装有空气流技术1或技术2的容器.
使用放置在葡萄盒中的传感器监测了环境和纸温度,这些传感器遍布从南非到荷兰的不同托盘层.

主要成果:

控制容器表现出最频繁和最长时间的温度偏差 (断裂).
这两种空气流技术都显示出与控制技术相比,温度控制得到了改进.
技术2提供了比技术1稍微更好的温度调节,尽管需要更大的样本大小才能获得统计学意义.

结论:

空气流技术可以减轻食用葡萄出口冷链中的温度偏差.
技术2显示了提高国际运输期间食用葡萄质量保护的前景.
建议使用扩大样本大小进行进一步的研究,以验证这些发现,并优化易腐出口的空气流解决方案.

关键词:

空气流技术的使用.连锁制冷链中的冷链.物流物流物流物流物流是什么南非南非南非桌面葡萄桌面葡萄温度的破裂是因为温度破裂.温度的偏差温度的偏差

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