Hence the importance of preventing a spoilage of the product, which can lead to economic losses, damage to health and user confidence. Susceptibility to spoilage is the main characteristic of perishable products and foods and will be defined by its logistics process.īoth foods and many of the perishable chemical or pharmaceutical products are produced for final use or consumption by people. Logistical characteristics of perishable products In addition, some chemical materials, medical and pharmaceutical products and natural resins are also perishable products. Outside of food, fresh flowers and plants are also considered perishable products.Īnother range of foods that only require good air and humidity quality are considered semi-perishable products these include nuts, tubers and some vegetables. Many foods are perishable products such as dairy products, oils, all types of meat and sausages, fish and shellfish, fruit, vegetables, juices, and prepared foods. These characteristics make it a complex type of product in terms of logistics management.įirstly, perishable products are those which because of their characteristics and physical composition are likely to expire or spoil quickly and lose their original properties due to external factors such as humidity, temperature, or atmospheric pressure. The industrial storage and logistics process of perishable products and food must comply with very strict specific characteristics to ensure their correct preservation throughout the supply chain.
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