Temperaturas recomendadas y ventilación ( Air vents)

Adjunto otra  relación de temperaturas recomendadas de otro autor, así como la ventilación sugerida.

Con la ventilación extraemos del interior del contenedor el calor producido por la propia fruta, ( hay que tener en cuenta que es un ser vivo y continua su proceso de respiración y vida hasta su senescencia) así como sus gases. En las tablas adjuntas se recomienda para cada fruta un tipo de ventilación.

La ventilación en el interior del contenedor fluye por el suelo a traves de las canaletas tipo T se dirige hacia la puerta y retorna por el techo arrastrando todo el calor y gases. Por lo tanto la temperatura de la fruta en las cajas superiores siempre será mayor. Cuando se toman temperaturas hay que anotar su posición: Cajas inferiores, medio, alto.Asimismo cuando retiramos los TempTales u otros aparatos registradores de temperaturas hay que citar donde estaban situados. Usualmente están colocados junto a la puerta en la parte superior del palet. Por lo tanto tendremos temperaturas de retorno ( más altas)

  Adjunto unas fotos de Air vents ( cerrados) por lo tanto llevan productos congelados.

  Adjunto una gráfica donde se observa la circulación del aire dentro del contenedor.

Useful hints for shipping reefer commodities All numbers on this pages should only be used as a guideline and recommendation for cargo trasnported in reefer containers. The temperature and the transit life time are highly dependent on the stage of ripeness and place of origin of the product. Commodity Max. Transit Shelf Life (Days) Recommended Container Temperature Setting Air Vent Open (%) F C FRESH VEGETABLE AND MELONS

Artichokes, globe 15-20 32 0 10 Asparagus 100-150 32 0 5 Beans, lima 7-10 32-39 0 5 Beans, snap or green 7-10 32 0 20 Beets, bunch 10-14 32 0 5 Beets, roots 90-150 32 0 - Broccoli 10-14 32-39 0-4 20 Brussels sprouts 17-25 32-39 0-4 20 Cabbage, Chinese 30-60 32-39 0-4 5 Cabbage, green, red, savory 90-180 32 0 20 Cantaloupes 10-14 38-40 3-4 20 Carrots, topped 28-180 32 0 5 Casaba melons 21-28 50 10 20 Cassava 14-21 56 13 - Cauliflower 20-30 32 0 20 Celeriac 180-240 32 0 5 Celery 14-28 32-39 0-4 20 Chard 10-14 32 0 20 Chayotes 8-10 45 7 5 Chicory 14-28 32 0 20 Collards 10-14 32 0 20 Corn, sweet 4-6 32 0 5 Crenshaw melons 14-21 50 10 20 Cucumbers 10-14 54-61 12-16 20 Dasheen or taro 42-140 56 13 - Eggplant 10-14 50 10 5 Endive (escarole) 10-17 32 0 10 Garlic 90-210 28.5-32 -2-0 5 Ginger 90-180 56 13 5 Greens, leafy 10-14 32 0 20 Honey melons (untreated) 21-28 45-50 7-10 20 Honey melons (C2 H4 treated) 21-28 41 5 5 Horseradish 300-350 32 0 - Kohlrabi 25-30 32 0 10 Leeks, green 30-60 32 0 5 Lettuce 10-17 32-39 0-4 10 Mushrooms 4-10 32 0 5 Okra 7-10 50 10 10 Onions, dry 30-180 32-39 0-4 10 Onions, green 7-10 32 0 10 Parsley 30-60 32 0 20 Parsnips 60-120 32-39 0-4 - Peas 7-10 32-39 0-4 20 Peppers, bell (sweet) 12-18 45-50 7-10 10 Peppers, chili 14-21 45-50 7-10 10 Persians melons 14-21 50 10 20 Potatoes, processing 56-175 50-65 10-18 10 Potatoes, seed 84-175 36-40 2-4 10 Pumpkins 60-90 46-54 8-12 - Radishes 10-17 32-39 0-4 5 Rhubarb 14-21 32-39 0-4 5 Rutabagas 60-120 32 0 5 Salsify 60-120 32 0 5 Spinach 5-10 32 0 20 Squash, soft-skin (summer) 7-14 45-50 7-10 10 Squash, hard-skin (winter) 84-150 50-55 10-13 - Sweet potatoes 90-180 56 13 - Temarinds 21-28 45 7 5 Tomatoes, mature green/breaker 21-28 54-58 12-14 20 Tomatoes, turning/light pink 7-14 50 10 20 Turnips, roots 60-120 32 0 5 Turnips, green 10-14 32 0 5 Water chestnuts 100-128 40-45 4-7 5 Watercress 4-7 32 0 20 Watermelons 14-21 50 10 - Yams 50-115 56-60 13-16 - Yucca 10-14 50 10 - FRESH FRUITS Acerola 50-58 32 0 5 Apples 90-240 32-39 0-4 5 Apricots 7-14 31 -1 10 Avocados 14-28 40-50 4-10 10 Bananas 7-28 57 14 10 Berries . . . . Blackberry 2-3 31 -1 5 Blueberry 10-18 31 -1 5 Cranberry 60-120 36-40 2-4 5 Currants 7-14 31 1 5 Dewberry 2-3 31 -1 5 Elderberry 5-14 31 -1 5 Gooseberry 14-28 31 -1 5 Loganberry 2-3 31 -1 5 Raspberry 2-3 31 -1 5 Strawberry 5-10 31 -1 10 Breadfruit 14-40 56 13 20 Chaimito 20-25 38 3 5 Cherries,sour 3-7 31-31 -0.6-0 5 Cherries, sweet 14-21 30-32 -1.1-0 5 Cherimoya 14-28 54 12 10 Coconuts 25-56 32-35 0-2 - Dates 24-52 32 0 5 Durian 42-56 39 4 5 Figs 7-10 32 0 10 Grapefruit (California, Arizona) 28-42 48-60 9-16 5 Grapefruit (Florida, Texas) 28-42 48-60 9-13 0-45 Grapefruit (Mexico) 28-42 48-58 9-14 5 Grapes 56-180 30-32 -1.1-0 5 Guava 14-21 50 10 10 Jackfruit 14-45 56 13 20 Kiwi fruit (Chinese gooseberry) 28-84 32 0 25 Lemons 30-180 38-56 3-13 20 Limes (Persian, Tahiti) 21-35 48-52 9-11 20 Limes (Mexican, Key) 10-15 52 11 20 Langsat 10-15 52 11 5 Lychee 21-35 35 2 5 Mangoes 14-25 42-55 6-13 20 Mangosteens 14-25 56 13 20 Nectarines 14-28 31 -1 20 Olives 28-42 45 7 20 Oranges (California, Arizona) 20-56 38-45 3-7 20 Oranges (Florida, Texas) 56-84 32-36 0-2 20 Papaya 7-21 45-54 7-12 20 Passion fruit 14-21 54 12 20 Peaches 14-28 31 -1 20 Pears (Anjou, 20th Century Asian) 120-180 30-31 1.1-0.6 10 Pears (Bosc, Bartlett) 60-90 30 -1 10 Persimmon (Fuyu) 35-84 50 10 20 Persimmon (Hachiya) 50-90 41 5 20 Pineapple 14-36 50 10 5 Plantaints 10-35 48-58 9-14 10 Plums and Prunes 14-28 31 -1 20 Pomegranates 28-56 32-41 0-5 5 Quinces 60-90 31 -1 20 Rambutan 7-21 54 12 20 Sapote 14-21 54 12 20 Tamarillos 28-42 32 0 10 Tangerines and Mandarin Oranges 14-28 38-40 3-4 20 Uglifruit 14-21 40 4 - Frozen Vegetables and Fruits . 0 -18 - FRESH MEATS Beef, Horse, Lamp, Pork, Poultry, veal 14-28 29 -2 . FROZEN MEATS Beef,Horse,Lamp, Pork, Poultry,veal . -5 -21 - FROZEN FISH fatty (l.e., herring, mackerel) . -10 to -5 -23 ~ -21 - Lean . -10 to -5 -23 ~ -21 - Shrimp, Scallops . -5 to -0 -23 ~ -18 - Crab, Lobster . -10 to -5 -23 ~ -21 - PROCESSED MEATS Bacon-slab 21-28 27 -3 -          -slice . 27 -3 - Bologna, franks . 27 -3 - Braunschweigher, liver sausage, and liver loaves . 27 -3 - Cold cuts, (sliced) : Lebanon bologna, luncheon loaf, picklepimiento loaf . . . . Dried beef (sliced) . 41 5 - Hams-baked, boiled, ready to eat . 28 -2 - Hams-smoked . 27 -3 - Port sausage . 27 -3 - Sausage (country and Polish) . 27 -3 - POULTRY AND EGGS Poultry : Fresh, ice-packed . 33 1 - Poultry : Fresh, chilled . 29 -2 - Eggs 180 33-38 1-3 - DIARY PRODUCTS AND CHEESE CHEESE Natural (brick cheddar, Camembert, Neufchatel) . 30-34 -1~1 - Natural (cottage, cream, Limberger, Swiss) . 32-34 0~1 - Process (American, brick, Limberger, Swiss) . 38-45 3~7 - Roquefort (natural) . 30-34 -1~1 - Swiss (natural) . 30-34 -1~1 - Cheeses foods . 40-45 4~7 - BUTTER Fresh . 38-42 3~6 - Frozen . -5 -21 - Margarine . 35 2 - Ice creams . -15 -26 - MISCELLANEOUS Batteries . 45 7 - Candy . 60 16 - Christmas trees . 32 0 - Film/photographic chemical . 50 10 -

	(A) (Recommend) Set Temp		(B) (Allowable) Pulp Temp		(Recommend) Fresh Air Volume		(C) Highest Freezing Point		Suitable Relative Humidity	Water Content of Cargo	Post Harvest Live
Commodity Name	C	F	C	F	CMH	CFM	C	F	(%)	(%)	Days
Apples	-1-4.4	30-40	6.7	44	25	15	-1.5	29.3	87.5	84.1	30-365
Apricots	1.5	35	7.8	46	50	30	-1.1	30.1	87.5	85.4	7-21
Artichokes (Globe)	0	32	5	41	50	30	-1.2	29.9	95-100	83.7	14-21
Asparagus	1.5	35	5	41	75	45	-0.6	30.9	95	93	14-21
Avocados	8.0	46	15.6	60	50	30	-0.3	31.5	87.5	65.4	14-56
Bananas	13.0	56	13.9	57	50	30	-0.8	30.6	90	74.8	7-28
Beans (Green)	6.0	43	12.8	55	75	45	-0.7	30.7	92	88.9	7-10
Beans (Lima)	3.3	38	5.0	41	75	45	-0.6	31.0	95	66.5	5-7
Beer (Barrelled)	3.0	37	4.5	40	-	-	-2.2	28.0	-	90.2	-
Beets (Topped)	0	32	5.0	41	25	15	-1.1	30.1	95	87.6	28-56
Blackberries	1.0	34	6.7	44	25	15	-0.8	30.6	95	84.8	2-3
Blueberries	0	32	6.7	44	25	15	-1.3	29.7	92.5	82.3	14
Broccolli (Sproutings)	0	32	5.0	41	75	45	-0.6	30.9	95-100	89.9	10-14
Brussels Sprouts	0	32	5.0	41	75	45	-0.8	30.5	95-100	84.9	21-35
Cabbage (Late)	0	32	5.0	41	75	45	-0.9	30.4	92.5	92.4	21-42
Carrots (Mature)	0	32	6.7	44	25	15	-1.4	29.5	98-100	88.2	210-270
Casaba	8.5	47	18.8	66	0	0	-1.1	30.1	87.5	92.7	60-90
Cauliflower	0	32	5.0	41	75	45	-0.8	30.6	95	91.7	21-28
Celeriac	0	32	5.0	41	25	15	-0.9	30.4	92.5	88.3	180-240
Celery	0	32	5.0	41	75	45	-0.5	31.1	95	93.7	60-90
Cherries (Sour)	0	32	6.7	44	25	15	-1.8	29.0	92.5	83.7	3-7
Cherries (Sweet)	0	32	6.7	44	25	15	-1.8	29.0	92.5	80.4	14-21
Coconuts	1.0	34	7.8	46	0	0	-0.8	29.0	82.5	46.9	30-60
Coffee (Green)	2.0	36	5.0	41	0	0	-	-	82.5	13.0	-
Collards	1.0	34	5.0	41	75	45	-0.8	30.6	92.5	86.9	10-14
Corn (Sweet)	0	32	5.0	41	25	15	-0.6	30.9	92.5	73.9	5-8
Cranberries	2.0	36	9.0	48	25	15	-0.9	30.4	92.5	87.4	60-120
Cucumbers	10.0	50	15.5	60	75	45	-0.5	31.1	92.5	96.1	10-14
Currants	1.0	34	7.8	46	25	15	-1.0	30.2	92.5	84.7	7-28
Dates	0	32	7.8	46	25	15	-15.7	3.7	75	20.0	180-365
Dewberries	0	32	6.7	44	25	15	-1.3	29.7	92.5	94.5	2-3
Eggplant	10.0	50	18.5	65	25	15	-0.8	30.6	90	92.7	7
Endive (Escarole)	1.0	34	5.0	41	50	30	-0.1	31.9	92.5	93.3	14-21
Fig (Dried)	0	32	4.5	40	-	-	-	-	55	24.0	-
Fig (Fresh)	0	32	6.7	44	50	30	-2.4	27.6	87.5	78.0	7-10
Garlic (Dry)	0	32	7.8	46	25	15	-0.8	30.5	67.5	61.3	180-210
Gooseberries	1.0	34	7.8	46	25	15	-1.1	30.0	92.5	88.9	21-28
Grapefruit	12.8	55	15.5	60	50	30	-1.1	30.0	87.5	88.8	28-42
Grapes (Eur)	0	32	5.5	42	25	15	-2.1	28.1	92.5	81.6	30-180
Grapes (USA)	1.0	34	5.5	42	25	15	-1.2	29.7	87.5	81.9	14-56
Greens (Leafy)	1.0	34	5.0	41	75	45	-0.4	31.7	92.5	-	10-14
Guavas	5	41	15.5	60	50	30	-	-	90	83	14-21
Honeydew	5.0	41	15.5	60	25	15	-0.9	30.3	87.5	92.6	21
Leeks (Green)	1.0	34	5.0	41	50	30	-0.7	30.7	92.5	85.4	60-90
Lemons	12.8	55	15.5	60	75	45	-1.7	29.4	87.5	89.3	30-180
Lettuce	1.0	34	5.0	41	50	30	-0.4	31.7	95	94.8	14-21
Limes	11.0	52	13.9	57	75	45	-1.6	29.1	87.5	86.0	42-56
Logan Blackberries	0	32	6.7	44	25	15	-1.3	29.7	92.5	82.9	2-3
Mangoes	12.8	55	12.8	55	75	45	-0.9	30.3	87.5	81.4	14-21
Melons (Persian)	8.3	47	10.0	50	75	45	-0.8	30.5	87.5	92.7	14
Melons (Cantaloupe)	0-2.2	32-36	5.0	41	75	45	-1.2	29.9	87.5	92.0	5-14
Mushrooms	1.0	34	5.0	41	-	-	-0.9	30.4	90	91.1	3-4
Nectarines	1.0	34	7.8	46	75	45	-0.9	30.4	90	82.0	14-28
Nuts	1.0	34	10.0	50	-	-	-	-	70	4.5	120-900
Okura	10.0	50	12.8	50	50	30	-1.8	28.7	92.5	89.8	7-10
Onions (Dry)	1.0	34	5.0	41	50	30	-0.8	30.6	67.5	87.5	30-240
Onions (Green)	1.0	34	5.0	41	50	30	-0.9	30.4	92.5	89.4	21-28
Orange Juice (Chilled)	0	32	1.7	35	0	0	-	-	-	89.0	2
Oranges (CA &AZ)	5.6	42	7.2	45	75	45	-0.8	30.6	87.5	87.2	21-56
Oranges (FL &TX)	1.1	34	7.2	45	75	45	-0.8	30.6	87.5	87.2	21-56
Papayas	7.2	45	12.2	54	75	45	-0.9	30.4	87.5	90.8	7-21
Parsley	1.0	34	5	41	75	45	-1.1	30.0	92.5	85.1	60-65
Parsnips	1.0	34	5.0	41	75	45	-0.9	30.4	92.5	78.6	120-180
Peaches	1.0	34	6.7	44	75	45	-0.9	30.4	90	89.1	14-28
Pears	1.0	34	5.0	41	75	45	-1.6	29.2	92.5	82.7	60-120
Pears (Green)	1.0	34	5.0	41	75	45	-0.6	30.9	92.5	74.3	7-14
Pepper (Chile, Dry)	10.0	50	12.8	55	50	30	-0.7	30.7	65	12.0	180
Pepper (Chile, Sweet)	10.0	50	12.8	55	50	30	-0.7	30.7	92.5	92.4	14-21
Peppers (Sweet)	10.0	50	12.8	55	50	30	-0.7	30.7	92.5	92.4	14-21
Persimmons	1.1	34	1.1	34	75	45	-2.2	28.1	90	78.2	90-120
Pineapples (Green)	10.0	50	21	70	25	15	-1.0	30.2	87.5	-	14-28
Pineapples (Ripe)	7.2	45	10.0	50	25	15	-1.0	30.2	87.5	85.3	14-36
Plums	1.0	34	7.8	46	75	45	-0.8	30.5	92.5	82.3	14-35
Pomegranates	5.0	41	10.5	51	25	15	-3.0	26.6	90	82.0	60-90
Potatoes (Early Crop)	10.0	50	12.8	55	25	15	-0.6	30.9	90	81.2	10-14
Potatoes (Late Crop)	4.4	40	10.0	50	25	15	-0.6	30.9	90	77.8	150-300
Popcorn (Unpopped)	1.0	34	3.4	40	-	-	-	-	85	13.5	-
Pumpkins	12.2	54	21.1	70	-	-	-0.8	30.5	72.5	90.5	60-90
Quinces	1.0	34	6.7	44	75	45	-2.0	28.4	90	85.3	60-90
Radishes (Spring)	1.0	34	5.0	41	25	15	-0.7	30.7	92.5	93.6	21-28
Radishes (Winter)	1.0	34	5.0	41	25	15	-	-	92.5	93.6	60-120
Raspberries (Black)	1.0	34	7.8	46	25	15	-1.1	30.0	92.5	80.6	2-3
Raspberries (Red)	1.0	34	7.8	46	25	15	-0.6	30.9	92.5	84.1	2-3
Rhubarb	1.0	34	5.0	41	25	15	-0.9	30.3	95	94.9	14-28
Rutabagas	1.0	34	5.0	41	25	15	-1.1	30.1	92.5	89.1	120-180
Salsify	1.0	34	5.0	41	25	15	-1.1	30.1	92.5	79.1	60-120
Seed (Vegetable)	1.0	34	10.0	50	-	-	-	-	57.5	11.0	-
Spinach	1.0	34	5.0	41	25	15	-0.3	31.5	92.5	92.7	10-14
Squash (Summer)	10.0	50	15.6	60	50	30	-0.5	31.1	90	94.0	7-14
Squash (Winter)	12.2	54	18.3	65	0	0	-0.9	30.3	72.5	88.6	60-90
Strawberries	1.0	34	7.8	46	50	30	-0.8	30.6	92.5	89.9	5-7
Sweet Potatoes	13.3	56	18.9	66	0	0	-1.3	29.7	87.5	68.5	120-210
Tangerines	3.3	38	6.0	43	75	45	-1.1	30.1	87.5	87.3	14-28
Watermelons	10.0	50	12.8	55	0	0	-0.4	30.0	82.5	92.1	14-21

----------------------------------------------------Complementando lo anterior.------------------------

Ampliando los datos anteriores, se adjunta un par de cuadros sobre las características y condiciones que se recomiendan relacionadas con el almacenamiento  de frutas frescas y vegetales.

               

Set point: 2.2ºC.    Supply : 2.2ºC

Distribución y flujo  por el techo en remolque frigo.

        Cajas  protegidas del flujo aire salida evitando daños potenciales por frio en mantos superiores

                                    Dejar espacio entre el borde superior de la carga y el techo

                                Dejar  espacio  entre  caja superior y techo para permitir un flujo correcto

                       Dejar espacio                                      No cargar en frente de la salida evaporador

No bloquear la entrada aire retorno, puede causar congelamiento

AIR  EXCHANGE

A titulo de ejemplo para observar la diferencia de temperaturas ambientes entre Suministro y Retorno. Un par de grados de diferencia puede considerarse razonable.

FRONTAL / Supply

Centro

PUERTA  / Retorno /  Return