| Summary: | 碩士 === 國立臺灣海洋大學 === 航運管理學系 === 93 === To preserve freshness and to prevent cargo damage of frozen cargo, the condition on logistical process is optimized. The effects of –25�aC air blast and –20�aC air blast freezing methods on the pre-cooling stowage of mackerel and scad are also investigated. After 17.2 hours of freezing by –25�aC air blast, the temperature of the frozen products reaches –19�aC, whereas by –20�aC air blast, the temperature of the products reaches –15.0�aC (a 4.0�aC temperature difference from the required transportation temperature). The effects of horizontal, vertical, and over load stowage on mackerel and scad are also studied. After freezing by –19�aC air blast, the temperature difference between horizontal and vertical stowage is < 3�aC, and the temperature difference for over load stowage is > 3�aC. After eight hours of no power in the reefer container, the surface body temperature of the fish rises to –15.8�aC, with central body temperature of –16.5�aC; after 18 hours of no power, surface body temperature rises to –11.6�aC, with central body temperature of –12.8�aC and container temperature of –9.1�aC.
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