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Current State for Temperature Management of Cold and Frozen Food Transportation Vehicles in Jeonbuk Province

전북권내 냉장·냉동식품 유통차량 온도관리 현황

  • Park, Myoung-Su (Department of Food and Nutrition, Kunsan National University) ;
  • Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University)
  • 박명수 (군산대학교 식품영양학과) ;
  • 박경진 (군산대학교 식품영양학과)
  • Received : 2017.02.07
  • Accepted : 2017.03.17
  • Published : 2017.04.30

Abstract

To understand of the present state for temperature management of cold and frozen food transportation vehicles, we surveyed and measured the temperatures of eight transportation vehicles (including 3 small & medium and 5 large businesses) in Jeonbuk province, Korea. In the transportation vehicles of small & medium businesses, the mean temperature of cold and frozen foods was $8.35{\pm}5.72^{\circ}C$ and $-3.45{\pm}16.88^{\circ}C$; in large businesses, $3.92{\pm}1.44^{\circ}C$ and $-15.38{\pm}2.98^{\circ}C$, respectively. In the difference of temperature by the locations within transportation vehicles, the difference in each cold and frozen was $2.40{\pm}1.45^{\circ}C$ and $2.37{\pm}2.52^{\circ}C$, as a mean. But there was not statistically significant difference in locations between cold and frozen (p > 0.05). In the difference of surface temperatures on various foods before and after door opening during the loading, the temperatures of cold and frozen foods increased by $0.55^{\circ}C$ and $1.18^{\circ}C$, as means, respectively. The temperature of foods over time and placement of cold and frozen foods in transportation vehicles were not consistently maintained at optimal values in distribution. Therefore, the development of time-temperature history (TTH) system technology at the distribution level for cold and frozen foods is required.

Acknowledgement

Supported by : 식품의약품안전처

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