Frozen products such as beef, poultry, and blood plasma are highly susceptible to changes in ambient temperature, making it difficult to control against external temperature fluctuations. Shipping frozen foods usually requires the use of dry ice. To make things simple, Insulated Products Corporation (IPC) has provided a step-by-step guide on the best practices for shipping frozen products.
The Best Way to Ship Frozen Products
First, it’s important to understand that dry ice shipments typically last up to two days, depending on ambient temperature, insulation thickness, and other variables. After this timeframe, shipments become susceptible to odors, off-flavors, changes in texture, and eventual spoilage as rising temperatures lead to the increased growth rate of microorganisms. Secondly, utilizing the appropriate amount of dry ice is key to a successful shipment. A general rule of thumb is to use approximately 5 -10 lb. for every 24-hour period your frozen product will be in transit.
- You are going to want to line your insulated container with insulated box liner as a solid insulator component in building up the rest of your package.
Note: We advise against shipping with molded containers for either bulk or individual shipping orders. Not only are they less effective than GreenLiner insulated box containers, they also have negative environmental implications.
- Place your frozen products inside the pre-lined container, then add dry ice as needed. Place blocks of dry ice on top of your perishable goods. You can even add pellets of dry ice to fill in the air gaps. Be sure to allow enough head space for the GreenLiner lid to shut without making contact with the dry ice. You should avoid overfilling the package to the extent that the insulator gets squeezed between the container and the shipping goods.
- Gel packs can also be used in conjunction with dry ice. Place your gel packs in any empty spaces to limit movement and keep your frozen product securely in place. Consider placing gel packs down the sides or on top for maximum efficiency.
- Minimize any air space as much as possible by using void fill such as foil insulation rolls. Extra air inside the package would circulate diffused heat, leading to suboptimal thermal performance.
- Close the insulated box container, but do not seal it off completely. It is important to ensure that carbon dioxide is able to vent through your insulated container. Venting is necessary as it causes the dry ice to naturally change from a solid into a gas (a process known as sublimation).
Meat requires effective thermal control during transit to protect it against odors, off-flavors, and spoilage.
Insulated Products Corp. provides the supplies you need to maximize efficiency while keeping frozen products free from thawing or melting. We have been in the insulated shipping business for over a decade and strive to help businesses exceed in their daily functions.
Read our case study about how well our GreenLiner insulated boxes perform in combination with dry ice.