Cold chain management involves maintaining the proper temperature and humidity conditions for food products as they move through the supply chain from farm to customer. Perishable foods in particular require cold chain to slow microbial growth and enzymatic reactions that cause spoilage. The cold chain system includes equipment like pre-coolers and cold storage to keep foods frozen or refrigerated at the optimal temperatures during transport, storage, and distribution to preserve quality and extend shelf life. Proper packaging also acts as a barrier against contaminants and moisture that could lead to deterioration.

1. Cold Chain Management
{Food product going in cold chain, their temperature and humidity requirement,
packaging needs and their compatibility In cold chain.}
by……..
Ganesh S. Raut

2.  A supply chain is the system of organizations,
people, activities, information and resources
involved in moving a product or service from
supplier to customer.

3.  Types of food product on basis of spoiling rate…
I. Non-perishable foods
II. Semi-perishable foods
III.Perishable foods
Non-
perishable
foods
Lack of moisture to
growth of microbes and
enzymatic reaction
Should not leads to
spoilage , cold
chain is not
required.

4. Semi –
perishable
foods
Perishable
foods
Moderate moisture leads
to growth of microbes
and enzymatic reaction
Resulting in
spoilage , need
to preserve at
low
temperature.
High moisture leads to
rapidly growth of microbes
and increase rate of
enzymatic reaction.
Spoilage , need of
cold chain to
suppress the
growth of microbes
and reduce the
rate of enzymatic
reaction.
Cold
chain
Increases the shelf
life of product , avoid
the changes in
sensory quality , keep
it product as fresh.

5.  Cold chain:
The part of the Food Industry which deals with the transport,
storage, distribution and selling of frozen food. It includes
equipment and the operation of that equipment to maintain
frozen food in a fully frozen condition at the correct
temperature.
Farm
Pre-
coolers
Cold
storage
Market
place
Customer

7.  Organisms required optimal temperature and Rh to
grow.
 The lower the temperature, the slower will be
chemical reactions, enzyme action. And microbial
growth; a low enough temperature will prevent the
growth of any microorganisms.
 The growth and metabolic reactions of
microorganisms depend on enzymes reaction is
directly affected by temperature.

8. FROZEN
FOODS
Increase in
temperature
Ice
crystal
s melt
Thawing
Rate of action of
enzymes will
increase
Deterioration or
spoilage of food
products.

9.  Food freezes at different temperatures, often below
0o
C.
 Any increase in the temperature of the environment
in which the product is held, above –18o
C, will have
an adverse effect on the temperature of the product.
After being held for only a few minutes in warmer
air the product will start to thaw even though the
product may still appear frozen. When it is again
subjected to the correct environment temperature the
product will only freeze slowly because the
equipment in the Cold Chain is designed to maintain
product at –18o
C and not freeze product down to –
18o
C.
-18o
C

10. Class Bacteria species Minimum growth
temperature (oC)
Mesophilic Salmonella
Staphylococcus aureus
5.1to 8.7
9.5 to 10.4(for growth)
Psychrotrophic
Escherichia coli
Listeria monocytogenes
Yersinia enterocolitica
Aeromonas hydrophilia
14.3(for toxin production)
7.1
-0.1 to +1.2
-0.9 to –1.3
-0.1 to +1.2

11.  The optimal relative humidity of the atmosphere
in cold chain varies with the food stored and with
environmental factors such as temperature,
composition of the atmosphere.
Relativehumidity
Too low
Too high
Loss of moisture and
hence in weight also
wilting and shrinkage
problem.
Favors the growth of
spoilage microorganisms.

12. Product Temperature(°C) Relative humidity %
Apples – 1 to 0 85-90
Bananas 14.5 95
Butter 0 to 4.4 80-85
Milk pasteurized 0.5 --
Eggs -1.5 to -0.5 80-85
Fish ,fresh 0.5 to 1.5 90-96
frozen -23.5 to -18 90-95
Grapes -0.5 85-90
Beef ,fresh 0-1 88-92
frozen -23.5 to -18 90-95
Mangos 10 85-90
Potatoes 3 to 4.5 85-90
Tomatoes , green 14 to 21 85-90
Ripe 7 to 10 85-90

13.  PPP (product-process-package)
 TTT (time-temperature-tolerance)
 The PPP factors are:
Product process package
Raw material quality.
Quality and suitability of ingredients
 The speed and effectiveness of the
chilling operation.
The use of additional processes
quality cannot be
gained from
processing, but it
certainly can be
lost.
ordinary packaging,‟
offering physical, chemical
and barriers.
advanced packaging ,‟
including Modified
Atmosphere Packaging.

14.  Packaging plays a key role in protecting the
product from contamination by external sources
and from damage during its passage from the
food producer to the consumer.
 Protect the food from ingress of gas, light, and
water vapor, each of which can result in the
deterioration of colors, oxidation of lipids and
unsaturated fats, denaturation of proteins and a
general loss of characteristic sensory qualities.

15. Packaging material Relative permeability
oxygen
Relative permeability
water vapor
Ethylene vinyl acetate
(EVOH)
<50(barrier) <10 (barrier)
Polycarbonate (PC) <50(barrier) variable
Polyester (PET) 200-5000(medium
barrier)
100-200(high)
Polyethylene (PE) 50-200(semi barrier) 10-30(semi barrier)
High density (HDPE) 200-5000(medium
barrier)
<10(barrier)
Low density (LDPE) 5000-10000(high) 10-30(semi barrier)
Polypropylene (PP) 200-5000(medium
barrier)
10-30(semi barrier)

16.  Freezing can preserve the taste, texture and nutritional value
of foods better than most other preservation methods.
 With the advancement of industrialization, people are living
far away from the food production areas; and are thickly
populated into the industrial areas. This dislocation of
population requires proper means for food preservation and
distribution without its spoilage. Cold chain play an important
role to distribute foods with freshness.
 Cold chain preserve the foods for longer time without
changing its physico-chemical properties during
transportation and distribution.

17. Thank
you!!!