The Carriage &

Handling of
Refrigerated Cargo
 The Object of Refrigeration
 Is to delay the spoilage
which would naturally
occur to certain products
when in uncontrolled
temperatures

 In fruit for example, the

purpose is to delay the
ripening process
The Object of Refrigeration
Vessels have either partial or total capability to
carry refrigerated cargoes either chilled or
frozen

Chilled Cargoes are those which are above, at or

just below freezing point e.g. fruit; vegetables;
dairy produce.
These are usually cargoes which would “die” if
frozen but benefit from a low temperature to
increase their life.
 The Object of Refrigeration

Frozen Cargoes are those which

are kept well below freezing
point to prolong the life of
the commodity eg. Fish, meat,
fowl and their processed by-
products
 The Main Causes of Spoilage
 Excessive growth of bacteria
and mould
 Oxidation which causes bad
odour and appearance
 Processes such as
fermentation
 Dehydration
 Metabolic process associated
with fruit and vegetables
 Commodity Groups
Living Cargoes
Fresh fruit; Vegetables; Eggs;
Bulbs; Cheese.
These continue to ripen while in
storage during which oxygen is
absorbed and CO2 is given off
Reducing the storage temperature
slows this process
considerably but the product
must not be frozen as it will
quickly die and rot.
Living Cargoes
Without adequate ventilation CO2 levels can quickly build to
harmful levels although a concentration of up to 2%
may assist to prolong life and inhibit mould
Air is delivered at close to, but always above the freezing
temperature of the product
A constant temperature is required for good storage so
exhaust/return air temperatures should be carefully
monitored
Temperature range is typically from 00 C up to 130 C
The shipper must issue instructions for the carriage of the
cargo which is usually in the form of a manifest
 Commodity Groups
Non-living Organic Cargoes
Principally meat, fish and poultry
They do not generate heat, produce CO2 or
require oxygen
Life is prolonged by reducing temperature
sufficiently to inhibit the development of
micro-organisms
This means a hard frozen condition
Temperatures range down to -250C but a lower
temperature may be required to allow for a
rise in temperature to occur after discharge
Carriage instructions must be provided
 Commodity Groups
Inert Commodities
Confectionery; Pharmaceuticals and X-Ray film

Carriage instructions should be carefully followed with reference

to their storage and their possible effects on other cargoes
These commodities are usually stable with a long storage life but
may be susceptible to chemical change in extremes of
temperature and humidity
Temperature range varies with commodity but will usually be in the
chilled range
Basic Refrigeration Installation
The Evaporator
The Compressor
The Compressor
Compressor Room
The Condenser
Cargo Space & Cooler Room
 Side Shorings
• Specifically for palletised
cargo.
• Designed to provide vertical
faces for cargo spaces which
are not box-shaped
• Considerable broken stowage
results
 Preparation of Cargo Spaces

• Cleanliness is vital in the

reefer trade simply
because the bulk of
cargo carried is
foodstuffs.

• Please therefore read

the guidelines on pages
73 ~ 76 inc.of the course
handout
 Points To Inspect Prior To Loading
• Check for discolouration
• Reject soft carcasses or bloodstained wrappers
• Reject soft or discoloured fruit
• Reject dairy products with discoloured or mouldy
wrappings
• Reject any cargo which appears to have been thawed and
re-frozen
• Reject any cargo which is above the loading temperature
• Reject any hot stuffed containers
 Points To Inspect During Loading
• Maintain required temperatures within the compartments
• Ensure good air flow within the compartments
• Stevedores to be appropriately dressed
• Provide walking boards where & when necessary
• Avoid any dragging of the cargo
• Close tween deck covers and access hatches securely once
compartments are completed and then seal.

Banana and packing plant Loading vessel

 Refrigeration Log
• It is of paramount importance that this log is
used and maintained properly
• It is the vessels documentary proof that the
cargo has been carried as per the carriage
requirements.
• Reefer plant printouts should not be
detached but kept on the roll until completion
of discharge
 Controlled Atmosphere
• Is an atmosphere in which oxygen, carbon dioxide and nitrogen
concentrations are regulated, as well as temperature and humidity
to increase the post-harvest life of some perishables by two to
three times longer than other methods.
• It allows for the ocean carriage of commodities previously
transported by airfreight.
• It can also be used to meet the needs of a particular market by
manipulating the ripening rate of fruits and vegetables.
• Some of the products benefiting from controlled atmosphere include
sweet cherries, bananas, nectarines, peaches, broccoli, asparagus,
avocados, mangoes, cut flowers and chilled meat.
 Refrigerated Containers
• Modern container vessels have the capacity to carry
in the region of 300+ refrigerated containers,
although they will not have controlled atmosphere
capability
• There are also dedicated refrigerated container
vessels and these will have controlled atmosphere
capability
 mv “Dole Chile”

• Delivered in 1999
• Capacity: 1000 40’ feu’s and 2000 20’ teu’s
• The container refrigeration units are both air and water
cooled. The latter being connected to the vessel’s fresh
water supply system by quick couplings
• Hatchcoverless configuration to facilitate dissipation of the
heat generated by the container refrigeration system in the
cargo holds
 mv “Luzon Reefer”

• Combined container/palletised reefer vessel

• Capacity underdeck for 5,600 standard pallets
• Capacity ondeck for 200 40’ feu or 440 20’teu
refrigerated containers
The Refrigerated Container