COLD CHAIN

By Shravan kumar sharmaCIFE,Mumbai

DEFINITION OF COLD CHAIN

Temperature controlled supply chain.

GOLD CHAIN

Harvesting to consumers hand.

To ensure the quality and shelf life of the product.

NEED OF COLD CHAIN

Ensure the shelf life of the products.

Maintain the quality of the products. (texture,

colour, appearance, shape and chemical

composition of the fish)

Restrict the microbiological growth in the

products by maintaining the water activity of the

products under certain limits

Attract consumer preference.

CONSTITUENTS OF COLD CHAIN

1. Harvesting site to landing centers2. Landing site to processing centers or local

markets3. Pre-processing hall4. Processing hall5. Freezing 6. Cold storages7. Packaging hall8. Refrigerated Carriers9. Shipment10. Retail shop to consumer’s hand

HARVESTING SITE TO LANDING CENTERS

Different onboard handling methods are used. (Bulking, shelving and boxing)

Storage of fishes. (use of insulated boxes, refrigerated fish rooms)

Ratio of fish to ice. Use of RSW and CSW. How you handle the fishes are also covered. Type of ice On-board ice making units in factory ships. Note - According to Food and Agricultural Organization

(FAO), fishes are best preserved in chill room by boxing and shelving methods for this the ice to fish ration is 1:1.

LANDING SITE TO PROCESSING CENTERS OR LOCAL MARKETS

Insulated vehicles (long distance) Refrigereted vans (long distance) Ice – salt mixture also used. (crushed block

ice use)

PRE-PROCESSING HALL Initial temperature must be less than 4 C,

otherwise it will reject. Half ton container. (ice-fish-ice) Chlorinated chilled water used for washing. Flake ice in the ratio 1:1 is used for further

storage.

PROCESSING HALL

Temp maintained preferably below 10 C. For any washing chlorinated chilled water is

used. Air curtain is also used.

FREEZING

Here, products are kept for freezing at

particular temperature most preferably -40 C

Time-temperature is very important.

Different types of freezer are used as per

products.

COLD STORAGE

Temperature maintained below – 18 C Products do not touch the side walls of the

hall, to circulate the free flow of cool air. Door should not be open for longer duration. Thermograph is also used to check any

fluctuation in the temperature. In between cold storage and processing hall,

anteroom is there to restrict the air mixing between these two.

PACKAGING HALL

Finished products are packaged in cool temperature.

Temperature of packaging hall should be below 5 C (FAO)

Here, thermograph is also used to check any fluctuation in the temp.

Here also products should not touch the wall.

REFRIGERATED CARRIERS

Finished products are carried in refrigerated vehicles from processing centers to landing centers.

Temperature of this is below -18 C. Mainly ammonia is used as refrigerant in

these.

SHIPMENT

In ships, fishes are kept in bigger refrigerated rooms, where temperature is below – 18 C.

Note – during loading and un-loading the products the temperature should not exceed 5 C.

RETAIL FISH MARKET

Always maintained air-conditioned rooms. Products are kept there in chilled conditions

as cold-drinks in other malls. Products should not kept for longer duration. First in – first out should be followed.

DO’S AND DON’TS’ FOR BOTH THE CHILLED AND FROZEN FOOD

PRODUCTS Maintain high levels of hygiene at all stages of the

product’s life. Rigidly maintain chill (<5oC) or frozen (<-18oC)

temperatures, wherever possible, during storage and distribution.

Rigidly maintain chill (<5oC) and frozen (<-18oC) temperatures in holding stores and display cabinets.

Ensure that chilled or frozen products are transferred in a continuous operation (no stopping or delays) between temperature-controlled areas, e.g. delivery trucks to holding stores; storage areas to retail display units.

Conduct frequent and systematic temperature checks on chilled and frozen food product temperatures

Do not overload chilled or frozen retail cabinets with product..

STATUS OF COLD CHAIN IN INDIA

Status is not good as recommended. Protocols are available by FAO and MPEDA

but not much followed due to financial problems and lack of trained personnel.