Refrigerated cargoes include meat carcases, carton (packed) meat, fruit, cheese, butter, fish and offal. Ships are specifically designed for their carriage, with separate spaces in holds and ’tween decks, each fitted with suitable insulation and individual control of ventilation.
Transporting perishable cargo has always required special thought, equipment and care. Refrigeration is required to prevent natural decomposition. In the case of fruit cargo (living cargo), the cooling process is used to reduce the metabolic processes that would normally lead to ripening. Advances in technology have now lead to reefer carriage in “inert atmospheres”, commonly known as Controlled Atmosphere (CA) carriage.
Temperature is the most important factor in preserving the freshness and quality of harvested commodities because the rate of respiration is directly proportionate to the rate of deterioration, which increases exponentially as temperatures increase.
Typical temperature ranges examples:
* -1.4°C: Chilled Meat
* ~0°C: Fresh fish, Apples, many vegetables
* +4°C: Dairy Products, Fresh Meat
* +8°C: Pineapple
* +12°C: Mango
* +14°C: Banana
Refrigerated cargo
