Pannita CHAİTANGJİT, Pornthipa ONGKUNARUK

Soğuk hava deposu ve sıcaklık kontrollü taşımacılık çalışması: Tayland'da bir zincir lokantası örneği

Tarımsal hammaddelerin güvenliği ve kalitesi gıda hizmet endüstrisinde önemlidir, çünkü hammaddeler sıcaklığa karşı hassastır ve bozulabilir. Bu nedenle, kalite ve güvenliği sağlamak için soğuk hava depolarında ve sıcaklık kontrollü araçlarda depolanmaları gerekir. Bu çalışma bir zincir restoranın mevcut soğuk zincir yönetimini incelemektedir. Amaç, sorunları belirlemek ve uygun soğuk hava depolarının ve sıcaklık kontrollü araçların nasıl kurulacağını önermektir. Çalışmanın kapsamı, dokuz şubesi, her bir şubeye hammadde göndermek için hammadde depolamak için iki frigorifik konteyner (20 feet) ve sıcaklık kontrollü üç kamyondan oluşan bir restorandır. Sorunu belirlemek için, restoran sahibi ve işletmecileri ile derinlemesine görüşmeler yapılmış ve kızılötesi bir termal kamera ve veri kaydedici kullanarak soğuk hava deposu ve hammaddenin taşınması sırasındaki sıcaklığı kontrol edilmiştir. Ardından, sorunun nedenleri analiz edilmiş ve soğuk hava deposu ve dağıtım platformu tasarımı gibi iyileştirmeler önerilmiştir. Özetle, bu araştırma diğer soğuk hava depoları ve sıcaklık kontrollü kamyon kullanıcıları için faydalı olacaktır. Soğuk zincir verimliliğini, gıda güvenliğini ve aynı zamanda enerji maliyetinde tasarruf oranını artırabilir.

Anahtar Kelimeler:

Soğuk zincir yönetimi, Soğuk hava depoları, Sıcaklık kontrollü kamyon, Restoran, Enerji tasarrufu

The study of cold storage and temperature controlled transportation: A case study of a chain restaurant in Thailand

The safety and quality of agricultural raw materials are important in the food service industry because raw materials are temperature sensitive and perishable. Hence, they should be stored in cold storage and temperature-controlled truck to maintain quality and safety. This study investigates the current cold chain management of a chain restaurant. The objective is to identify the problems and suggest how to establish the proper cold storages and temperature-controlled trucks. The scope of the study is a restaurant having nine branches, two refrigerated containers (20 feet) for storing raw material and three temperature-controlled trucks for sending raw material to each branch. We conduct in-depth interviews with the restaurant owner and operators and check the temperature in cold storage and during transportation of raw material by using an infrared thermal camera and data logger to identify the problem. Then, we analyze the causes of the problem and suggest solutions for the improvement such as the design of cold storage and delivery platform. In summary, this research will be beneficial to other cold storage and temperature-controlled truck users. It can enhance the cold chain efficiency and food safety as well as energy cost-saving.

Keywords:

Cold chain management, Cold storage, Temperature-controlled truck, Restaurant, Energy saving,

PDF

___

Kasikorn Research Center. “Forecast of Restaurant Market Volume in 2018 Expand by 4-5%”.
https://www.kasikornresearch.com/th/analysis/k-econ/business/Pages/36839.aspx (09.03.2018).
Laguerre O, Hoang HM, Flick D. “Experimental investigation and modeling in the food cold chain: thermal and quality evolution”. Trends in food science and Technology, 29(2), 87-97, 2013.
Yuen SM, Simon. “Temperature controlled warehouse and cold chain business in hong Kong: a literature review”. Asia Pacific Journal of Advanced Business and Social Studies, 3(1), 8-18, 2017.
The Postharvest Education Foundation. “Use of Cold Chains for Reducing Food Losses in Developing Countries”. https://www.researchgate.net/publication/261759392/download (09.03.2018).
Kuo JC, Chen MC. “Developing an advanced multi-temperature joint distribution system for the food cold Chain”. Food control, 21, 559-566, 2010.
Hernandez JA. “Foodservice Distribution: Maintaining the Cold Chain” https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2009/foodservice-distribution-maintaining-the-cold-chain/ (05.03.2018).
Laguerre O, Hoang HM, Flick D. “Heat transfer modelling in a refrigerated display cabinet: the influence of operating conditions”. Journal of Food Engineering, 108, 353-364, 2012.
Taylor J. “Recommendations on the Control and Monitoring of Storage and Transportation Temperatures of Medicinal Products”. The Pharmaceutical Journal, 267, 128-131, 2001.
Bertheau DE, Osswalad V, Laguerre O, Alvarez G. “Cold Chain of Chilled Food in France”. International Journal of Refrigeration, 52, 161-167, 2015.
Gogou E, Katsaros G, Derens E, Alvarez G, Taoukis PS. “Cold Chain database development and application as a tool for the cold chain management and food quality evaluation”. International Journal of Refrigeration, 52, 109-121, 2015.
Vigneault C, Thompson J, Wu S, Hui KPC, Leblanc DI. “Transportation of fresh horticultural produce”. Postharvest Technologies for Horticultural crops, 2, 1-24, 2009.
Mercier S, Villeneuve S, Mondor S, Uysal I. “Time-Temperature Management Along The Food Cold Chain: A Review of Recent Developments”. http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12269/full (9.3.2018).
Aikenhead G, Farahbakhsh K, Halbe J, Adamowski J. “Application of process mapping and causal loop diagramming to enhance engagement in pollution prevention in small to medium size enterprises: case study of a dairy processing facility”. Journal of Cleaner Production, 102, 275-284, 2015.
Rattanawong A, Ongkunaruk P. “Reduce loss during transportation: a case study of fresh vegetables in Thailand”. 3rd International Conference on Agro-Industry 2016-Competitive & Sustainable Agro-Industry: Value Creation in Agribusiness”. Bangkok, Thailand, 09-11 November 2016.
Chueprasert M, Ongkunaruk P, Ongcunaruk W. “The study of business process and decision support of raw milk blending for a collecting centre in Thailand”. International Food Research, 23(3), 1233-1238, 2016.
Palmer A. “Challenges Best Practices of Cold Storage Warehouse Management”. https://www.refrigeratedfrozenfood.com/articles/91923-challenges-best-practices-of-cold-storage-warehouse-management (09.03.2018).
Devenish D. “4 Best Practices for Cold Storage and Food Warehouse Management”. https://badgeraustralia.com.au/4-best-practices-for-cold-storage-and-food-warehouse-management (26.05.2018).
Hsiao HY, Chen CM, Chin LC. “Distribution planning for perishable foods in cold chains with quality concerns: formulation and solution procedure”. Trend in Food Science and Technology, 61, 80-93, 2017.
Lundén J, Vanhanen V, Myllymäki T, Laamanen E, Kotilainen K, Hemminki K. “Temperature control efficacy of retail refrigeration equipment”. Food Control, 45, 109–114, 2014.
Zubeldia BB, Jiménez MN, Claros MTV, Andrés JLM, Martin-Olmedo P. “Effectiveness of the cold chain control procedure in the retail sector in Southern Spain”. Food Control, 59, 614-618, 2016.
Theofania T, Efimia D, Marianna G, Eleni G, George K, Petros T. “Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain”. International Journal of Food Microbiology, 240, 131-140, 2017.