Difference between revisions of "Cheese"
From Cargo Handbook - the world's largest cargo transport guidelines website
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| origin = <ul><li>Europe: Finland, Sweden, Denmark, Norway, Germany, Netherlands, France, England, Switzerland, Austria</li><li>Africa</li><li>Asia</li><li>America: Argentina</li><li>Australia: New Zealand</li></ul> | | origin = <ul><li>Europe: Finland, Sweden, Denmark, Norway, Germany, Netherlands, France, England, Switzerland, Austria</li><li>Africa</li><li>Asia</li><li>America: Argentina</li><li>Australia: New Zealand</li></ul> | ||
| stowage factor = 1.13 - 1.81 m3/t (cartons)<br>2.80 m3/t (rolls)<br>2.50 m3/t (cartons in mesh containers)<br>1.48 - 1.62 m3/t (boxes)<br>1.00 - 1.34 m3/t (cartons)<br>1.56 - 2.00 m3/t (mesh containers)<br>1.84 - 2.00 m3/t (cartons from New Zealand)<br>1.56 m3/t (boxes from Argentina)<br>2.00 - 2.26 m3/t (Camembert in boxes)<br>1.84 - 2.00 m3/t (Edam in boxes) | | stowage factor = 1.13 - 1.81 m3/t (cartons)<br>2.80 m3/t (rolls)<br>2.50 m3/t (cartons in mesh containers)<br>1.48 - 1.62 m3/t (boxes)<br>1.00 - 1.34 m3/t (cartons)<br>1.56 - 2.00 m3/t (mesh containers)<br>1.84 - 2.00 m3/t (cartons from New Zealand)<br>1.56 m3/t (boxes from Argentina)<br>2.00 - 2.26 m3/t (Camembert in boxes)<br>1.84 - 2.00 m3/t (Edam in boxes) | ||
− | | humidity and moisture = | + | | humidity and moisture = Cheese requires particular temperature, humidity/moisture and ventilation conditions.{| |
+ | |- | ||
+ | |style="width:250px;"|<b>Designation</b> | ||
+ | |style="width:150px;"| <b>Humidity/water content</b> | ||
+ | |- | ||
+ | | Relative Humidity | ||
+ | | 60 - 70% | ||
+ | |- | ||
+ | | Water content | ||
+ | | 10 - 12% | ||
+ | |- | ||
+ | | Maximum equilibrium moisture content | ||
+ | | 65% | ||
+ | |- | ||
+ | |} | ||
| ventilation = | | ventilation = | ||
| risk factors = | | risk factors = | ||
}} | }} |
Revision as of 15:29, 8 February 2012
Infobox on Cheese | |
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Example of Cheese | |
Facts | |
Origin |
|
Stowage factor (in m3/t) | 1.13 - 1.81 m3/t (cartons) 2.80 m3/t (rolls) 2.50 m3/t (cartons in mesh containers) 1.48 - 1.62 m3/t (boxes) 1.00 - 1.34 m3/t (cartons) 1.56 - 2.00 m3/t (mesh containers) 1.84 - 2.00 m3/t (cartons from New Zealand) 1.56 m3/t (boxes from Argentina) 2.00 - 2.26 m3/t (Camembert in boxes) 1.84 - 2.00 m3/t (Edam in boxes) |
Humidity / moisture | Cheese requires particular temperature, humidity/moisture and ventilation conditions.{ |
Ventilation | |
Risk factors |