Fresh fish is generally packed in ice for transportation in order to maintain its freshness. However, the ice used for packing accounts for much of the cargo weight. Each container is packed with ice equivalent to the weight of the fish. Ice is also the epitome of waste as it is eventually thrown away. Since ice accounts for half of the transportation costs, if we were able to reduce the amount of ice used in transportation, it would substantially lower costs and ease the environmental impact of carbon dioxide released during the production of ice.
One of the answersis the use ofdehydrated sherbet ice to reduce the weight of the ice used for packing. By using ice in sherbet form, which is 85% dehydrated and at a temperature of –2.4°C, it will be possible to reduce the weight of ice used by more than 30%.
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