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Transkold - Modernizing Food Transportation and Storage
The modern age moving at a very fast pace while having to be fresh on-the-go, companies that specialize on these kinds of services are an extremely reliable mode of food transportation, particularly those that are quickly perishable like seafood.
The concept of preserving food and using different methods to keep food products from spoiling and going to waste has been around for as long as we know. Several techniques have been adapted throughout the centuries—curing meat, pickling, building underground cellars to store fruits and other kinds of food, using ice or snow to keep stored food under a stable temperature—
However, actually discovering the science behind the process of refrigeration and inventing objects and machines that apply this has only been done in the last three centuries, when Dr. William Cullen had demonstrated the first artificial refrigeration process in 1748 at the University of Glasgow, using ethyl to boil inside a partial vacuum container. American inventor Oliver Adams, on the other hand, made plans of the first refrigeration machine that uses vapor in 1805. Physician John Gorrie made a very similar machine kony in 1842 for his patients that were suffering from yellow fever. The basic principle of his invention, still applied to modern refrigeration units of today, is compressing a gas to cool it, then sending it to radiation coils and expanding it to even lower the temperature.1 For this, he was granted the first US patent for mechanical refrigeration in 1851. Other scientists like Michael Faraday, Ferdinand Carre of France and Carl von Linde researched more on the process of refrigeration and made breakthroughs on it with their discoveries and developments.
Today, many industries like the brewery and meat industries have reaped the most benefits from the invention of the refrigeration machine, and many companies all over the world have specialized in providing refrigerated storage units in preserving perishable goods longer.
Cross docking, on the other hand, is a logistic technique in which goods are transported or shipped from a manufacturing firm and given directly to a client without putting it in a storage unit, even for a short period of time. The process of cross docking is done at a distribution docking terminal, with trucks and dock doors (inbound and outbound) with a little storage space.2 This strategy has become a vital part in the industry of food transportation, which has long evolved from using animals to carry food products from one place to another for years, as it ensures the freshness of the food products and that these are easily sent to the customers or retail agents.
For more information to visit: http://www.transkold.co.uk .
020 8952 6695