Perishable goods

Алкогольные грузы

The term “perishable goods” speaks for itself, respectively, the maintenance of special temperature mode becomes a logical requirement. The choice of temperature and air modes depends on the type of the perishables. Failure to comply these modes may result in the goods damage, as well as to their weight loss. In most cases, these products are sensitive to changes in the geographical altitude, temperature, humidity or other environmental conditions.
The following food products are perishable goods: meat, fish, dairy products, mushrooms, all kinds of semi-finished products, frozen fruit and vegetables; flowers, tree seedlings, alcohol, etc.
There are minimum and maximum temperature limits for each type of product transported. According to this factor, all perishable goods are divided into 4 main groups, they are:
1) Deep-frozen. Products should be carried at least -6o C.
2) Refrigerated. The required temperature is from -5 to -1 ° C
3) Moderately refrigerated. The required temperature is from 0 to 15 ° C
4) Perishables required ventilation. Maintaining a specific temperature is not required, but in the process of transportation constant ventilation is needed.
Each product is transported at a certain temperature. Of course, frozen goods cannot be transported together with fresh or refrigerated. Thereby perishable goods are divided into the groups on the basis of the same temperature needed for carriage, so perishables from the same group can be transported together, but the time of delivery of the consolidated shipment should be guided by the shelf life of most perishable goods. It’s unacceptable to carry together perishables from different groups. A separate group of perishable goods is the group of products which cannot be combined with other products in any case, they are: raw and smoked meat and fish, cheeses, fruit and vegetables with a strong and pungent odor, others.
Not only the temperature level but also the level of humidity, the concrete mode of transport and even the time of day  is regulated for certain type of perishable goods (for example fresh herbs are recommended to transport in the night or in early morning). Some fruit and vegetables are not only are not only susceptible to spoilage because of non-compliance with the temperature needed but also of mechanical damage, and all this should be taken into account during their transportation. Perishable goods may be transported within 6 days maximum. For example, delivery time of strawberry and raspberry should not exceed 3 days at 1-2 ° C, cherry - 0-4 ° C, peaches and plums for the same time of delivery - 0-7 ° C; if the transportation is carried out from 3 to 6 days, temperature can be changed to: 0-3 ° C (peaches), 0-5 ° C (plums); apples are always transported within 3-6 days at a temperature of 3-10 ° C.

                                                                                          Refrigerated transport

Modern trucks for perishables transportation are equipped with sensors for monitoring the temperature in the refrigerator van, and they fix it.
Refrigerators are classified as follows:- Refrigerators Class A (keeps the temperature from + 12 ° C to 0 ° C, incl.),
- Refrigerated Class B (in the range of + 12 ° C and -10 ° C, incl.),
- Refrigerators Class C (between + 12 ° C and -20 ° C incl.)
Vehicles carrying food as well as any containers or boxes where we usually store food should be adapted for washing. And like any tare in which we put the food the vehicle must be clean, odorless, adapted for cleaning with detergent (possibly with chlorine) with subsequent rinsing and drying inside and outside.
After delivery of food with specific odor (vegetables, fruit, meat, etc.) it’s possible to get rid of unwanted odors using dry air fresheners, deodorants, coffee beans. However, these agents do not completely destroy the source of the smell, but simply mask it. More effective but expensive method is aero-cleaning – an ozonation or complex disinfection of a refrigerator of any smell such as mold, moisture, rot, fungus, meat, spoiled food. The device for ozonation is installed directly in the trailer. The advantage of ozone treatment is a short period of time and the fact that it only ventilation but not extra cleaning is needed after it.