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

Abstract

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.

Keywords

• 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

Abstract

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

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