National Taiwan Ocean University Institutional Repository:Item 987654321/51009
English  |  正體中文  |  简体中文  |  全文筆數/總筆數 : 27287/39131
造訪人次 : 2444744      線上人數 : 35
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜尋範圍 進階搜尋


題名: Evaluation of the cold chain management options to preserve the shelf life of frozen shrimps: A case study in the home delivery services in Taiwan
作者: Nodali Ndraha
Wen Chieh Sung
Hsin I Hsiao
貢獻者: 國立臺灣海洋大學:食品科學系
關鍵詞: Temperature fluctuation
Cold chain
Shelf life
日期: 2019-02
上傳時間: 2018-11-07T08:14:20Z
出版者: Journal of Food Engineering
摘要: Abstract: Increasing demand for chilled and frozen temperature food products led to the growth of home delivery cold chain services. This service is becoming popular because of its convenience and affordability. However, home delivery cold chains could face difficulties, especially in temperature control during the delivery of packages, such as too frequent door opening and closing, which can raise considerable food quality and food safety issues. In this study, we evaluated the temperature situation during transportation by four major home delivery service providers in Taiwan. Automatic temperature data loggers were used to record the temperature profile during transportation. The obtained data were then simulated with various scenarios to estimate the remaining shelf life and food loss probability by using the Monte Carlo algorithm with 10,000 iterations. The results showed that abusive temperature in real conditions could reduce the remaining shelf life of frozen shrimp by more than 70%. Lowering the maximum temperature to 15 °C or even to 7 °C had almost no impact on preserving the shelf life or reducing the quality of frozen shrimp. Among the developed scenarios, better preservation of remaining shelf life could be obtained by narrowing the fluctuation to −18 ± 3 °C. This scenario is recommended as an integral part of temperature management control in the home delivery cold chain, particularly in frozen food. These findings may help the food managers in the food cold chain industry to preserve the quality of low-temperature food product. Additionally, this study may be applied to manage the temperature in home delivery cold chain in other country with a similar condition.
關聯: 242 pp.21-30
顯示於類別:[食品科學系] 期刊論文


檔案 描述 大小格式瀏覽次數



著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回饋