An overview of current status of cold chain in China

Zhao, Hongxia; Liu, Sheng; Tian, Changqing; Yan, Gang; Da, Wang

doi:10.1016/j.ijrefrig.2018.02.024

Cited by 150 publications

(82 citation statements)

References 18 publications

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“…The younger generation no longer favor fresh seafood like the previous generation, and perfectly prepared foods such as refrigerated sh llets are more suitable for the needs of modern urban people. 2 Grouper llet is rich in nutrition, but is prone to deterioration under refrigerated conditions. The deterioration in the texture and avor eventually leads to the loss of the aquatic products' commercial value, which is also an important factor inuencing consumers' acceptance of refrigerated llets.…”

Section: Introductionmentioning

confidence: 99%

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

Zhang

Xie

2020

RSC Adv.

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Section: Introductionmentioning

confidence: 99%

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

Zhang

Xie

2020

RSC Adv.

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“…The loss prevention and waste reduction of perishable foods such as fresh green vegetables is a ubiquitous problem in cold chain among current practices [1][2][3][4]. It mainly results from microbial-decay due to time-temperature abuse [5] and from biochemical and physiological loss related to micro-environmental compromises.…”

Section: Introductionmentioning

confidence: 99%

“…Losses during the cold chain contribute a lot to the losses of green produce in the cold chain. For example, losses in storage accounted for about 15-20% and in distribution about 5-10% for vegetable [3], which has an undesirable impact on the environment and resources [8], as well as social welfare in China. Increasing demand for fresh produce and the severity of food losses force us to turn to a safer and greener vegetable cold chain.…”

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confidence: 99%

A Holistic Packaging Efficiency Evaluation Method for Loss Prevention in Fresh Vegetable Cold Chain

et al. 2019

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With the continuous push for improving packaging efficiency of current packaging practices to prevent losses in a real cold chain, a holistic evaluation method with improved indicators and a conceptual assessment framework to improve packaging efficiency continuously in a fresh vegetable cold chain was proposed. Based on two fresh leafy vegetables with typical packaging practices in a real cold chain in China, the evaluation method was performed and tested from a macro perspective, and then the packaging efficiency constitution with loss prevention perspective was better visualized. The results show that the method can be used for improving the performance of specific packaging efficiency in the fresh vegetable cold chain and improving the suggestions' sustainability orientation, and systematically summarize their impacts on packaging efficiency; specifically as follows: (1) Since the correlation between the state of fresh vegetables and the environmental stress in the package, the performance of the micro-environment parameters should be given priority for packaging efficiency improvement in loss prevention. (2) Although the use of the packaging materials in current practices was relatively better, it still can improve in food safety and packaging sustainability of the packaging practices through the selection of packaging materials with better sustainability characteristics. (3) Via the visualization of targeted packaging efficiency in cold chain, the fluctuation of loss rates in the cold chain process are well perceived, and there are still room can be performed continuously to realize more efficient packaging for better loss prevention. (4) The method has drawbacks that the optimization of the weights to the given indicators and the indicators based on nutrition and quality of fresh produce was not considered in current research, and it should be strengthened in future research. (5) It is necessary that the perception of differences in targeted packaging efficiency and the consciousness to improve specific packaging efficiency in vegetable cold chain for sustainability.Sustainability 2019, 11, 3874 2 of 18 and quality loss in the packaging [6,7] that the monitoring and controlling the process environment in vegetable cold chain can reduce losses. Losses during the cold chain contribute a lot to the losses of green produce in the cold chain. For example, losses in storage accounted for about 15-20% and in distribution about 5-10% for vegetable [3], which has an undesirable impact on the environment and resources [8], as well as social welfare in China. Increasing demand for fresh produce and the severity of food losses force us to turn to a safer and greener vegetable cold chain. Thus, responding to these issues in cold chain practices, packaging, and ongoing improvement in loss prevention [9] is imperative.Efficient packaging practices are the crux for preservation and processes management, including storage and distribution, which effectively reduce the loss and securing safety of fresh vegetables [10] in co...

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“…The abovementioned studies [3][4][5][6][7][8][9][10][11][12][13] revealed that cold storage PCM has not been applied for traditional ice preservation in the aquatic product area of large-medium-sized supermarkets. This traditional method involves laying a thick layer of ice (5 cm) under aquatic products and sprinkling crushed ice on top of such products and fresh-keeping layer.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the supermarket staff needs to replace a large amount of thick ice every day, and the traditional ice preservation method consumes considerable manpower and resources. The abovementioned studies [3][4][5][6][7][8][9][10][11][12][13] revealed that cold storage PCM has not been applied for traditional ice preservation in the aquatic product area of large-medium-sized supermarkets. The aforementioned works [14][15][16][17][18][19][20][21][22][23] used cold storage PCMs, heat storage PCMs, and heat exchangers for cooling, heating, or defrosting.…”

Section: Introductionmentioning

confidence: 99%

Performance evaluation of a new ice preservation system for supermarkets

Liu

Lou

et al. 2019

Int J Energy Res

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Summary At present, all types of large–medium‐sized supermarkets with aquatic products adopt ice preservation to ensure freshness. The traditional method of ice preservation needs to make a large amount of thick ice and thus wastes manpower and freshwater. A new ice preservation system with cold storage (IP&CS) is designed, and its performance is tested. The use of a cold storage tank to replace the thick ice laid achieves a repeated cold storage and discharge. This experiment uses NaCl solution as the cold storage phase change material (PCM). The phase change temperature of the cold storage PCM and the optimum temperature of the secondary refrigerant during the cold storage process are determined. Results show that the center temperature of aquatic products, water loss rate, color of aquatic products, power consumption, and electricity cost of the IP&CS system are better than those of the traditional ice preservation system.

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An overview of current status of cold chain in China

Cited by 150 publications

References 18 publications

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

A Holistic Packaging Efficiency Evaluation Method for Loss Prevention in Fresh Vegetable Cold Chain

Performance evaluation of a new ice preservation system for supermarkets

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