Optimal Temperature in Cold Storage for Perishable Foods
Siti Aishah Hadawiah Ahmad, Mohd Nizam Ab Rahman and Ariff Azly Muhamed
Department of Mechanical and Manufacturing
The National University of Malaysia
Selangor, Malaysia
hadawiahahmad@gmail.com, mnizam@ukm.edu.my, ariff.ukm@gmail.com
Abstract
Handling the optimal temperature of perishable food involved all stakeholders in the cold supply chain to monitored temperature range. Cold storage is deemed as one of the foremost components of the cold chain to maintaining the temperature of the perishable food. Each group of perishable food has its particular parameters of storing, which if not maintained are dangerous for the consumers and may result in the withdrawal of batches of goods from the market. This paper aims to show an overview of the optimal temperature for each group of perishable food. The grouping of perishable food is dairy product (4⁰C), fish and marine product (-18⁰C), leafy vegetables and citrus fruits (0-2⁰C), tropical fruits (5-13⁰C), frozen vegetables (-18⁰C) and ice cream products (-29⁰C). The awareness of the optimal temperature for each group of perishable food needs to be better understood by public sector planners and private sector investors to prevent the high cost of operation in maintaining the temperature of the cold storage which will affect the quality of the perishable food.
Keywords
Optimal Temperature, Cold Storage, Perishable food, Cold Supply Chain, and Storing.
Acknowledgements
The authors would like to demonstrate our appreciation to the National University of Malaysia, for its funding (FRGS/1/2018/TK08/UKM/02/1).
Biographies
Siti Aishah Hadawiah Ahmad is a postgraduate student of Master of Engineering in Manufacturing in the Department of Mechanical and Manufacturing Engineering at The National University of Malaysia, Selangor, Malaysia. She earned a Bachelor of Science degree in Manufacturing Engineering from The National University of Malaysia.
Dr. Mohd Nizam Ab Rahman is currently working as Associate Professor at Universiti Kebangsaan Malaysia, Malaysia. He has completed his Ph.D. in Quality and Operations Management from University of Nottingham, UK, and Post Graduate Diploma in Entrepreneurship, University of Cambridge, UK. His main area of interest focuses on Quality and Supply Chain Networks. His area of expertise includes Quality Operations, Lean, Supply Chain System and Networks, Sustainability, Supply Chain Management, Entrepreneurship, and Quality Assurance.
Ariff Azly Muhamed currently works at the Department of Mechanical and Materials Engineering, Universiti Kebangsaan Malaysia. Ariff does research in Supply chain management, Manufacturing and Industrial Engineering. Their most recent publication is 'The impact of consumption value on consumer behaviour: A case study of halal-certified food supplies'.