John,
I remember when I was working in Chile back in 1991 when I had to trace a
shipment of fresh salmon from Puerto Montt to Boston. I followed the shipment
all the way with thermometer inhand and sensors in some of the cases. At the
Santiago airport in July (Summer) they placed the palets on the tarmac around
5PM with a moon blanket over the top. The cement tarmac was over 170F. The
plane was not loaded until 9 or 10 PM. I did not mark the bottom cases because
I was not allowed to touch or alter the shipment in any way. I always had a
feeling that the bottom cases were heated because of this. When they arrived
in New York in the dead of winter (10F) the cases were placed in a non
insulated truck for transport to Boston with stops along the way. Some of the fish
arrived with frozen gills.
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
In a message dated 4/16/2008 2:59:54 P.M. Eastern Daylight Time,
CANSALMON@aol.com writes:
Dear List,
A colleague has encountered a situation that has me puzzled and I hope
someone can provide an answer.
They are a pet food manufacture and have a some pallets of frozen ground cod
frames. The frames are stored at 0 degrees F (-18 degrees C). The frames
are in plate frozen blocks and the bottom rows of the pallets have become soft
and are oozing an amber colored liquid with roughly the viscosity of water.
The bottom blocks are easily penetrated by a temperature probe, so are not
hard frozen at all.
They have contacted the supplier, who has told them they freeze the blocks
to a minus 30 degrees F before they are pulled from the plate freezer. They
have no ideas about what is going on
Any thoughts?
Sincerely,
John Clemence
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