Cold chain logistics technology upgrade: -80℃ ultra-low temperature achieves sashimi worldwide 72 hours

Cold chain logistics technology upgrade: -80℃ ultra-low temperature achieves 72 hours of sashimi worldwide

With the rapid growth of global fresh food trade, cold chain logistics technology is ushering in a revolutionary breakthrough. Recently, many international logistics giants jointly announced that through the application of -80℃ ultra-low temperature technology, high-quality sashimi products have been achieved globally 72-hour direct service. This technological upgrade will completely change the international trade pattern of high-end fresh food.

Technology breakthrough core data

Technical application scenarios

1.High-end sashimi supply chain: For the first time, top ingredients such as bluefin tuna and king salmon have achieved fresh and direct cross-continental access. Sashimi in Tsukiji Market in Japan can be reached in high-end European and American restaurants within 48 hours.

2.Biomedical Transportation: The transportation reliability of temperature-sensitive pharmaceutical products such as new crown vaccines has been increased to 99.99%, and the transportation loss rate has dropped from 5% to 0.1%.

3.Polar scientific research support: The fresh food supply cycle of Antarctic Science and Technology Research Station changed from quarterly to monthly, greatly improving the quality of life of scientific researchers.

Market Impact Analysis

Future development trends

According to industry experts, by 2025, the ultra-low temperature cold chain logistics market size will reach US$120 billion, with an annual compound growth rate of 28%. The main technological development directions include:

1.Intelligent temperature control system: Real-time temperature monitoring and automatic adjustment technology based on the Internet of Things will achieve no intervention throughout the entire process.

2.New insulation material: The application of aerospace-grade materials such as aerogels can reduce the weight of cold chain equipment by 50% and reduce energy consumption by 35%.

3.Green energy driven: Solar cold chain containers have entered the testing stage and are expected to be put into commercial operations in 2024.

Highlights of consumer benefits

• Alaska king crabs are delivered to Chinese consumers' tables to achieve 99% freshness

• The fat oxidation level of Japanese Wagyu cattle is reduced to less than 0.3% during transportation

• The survival and transportation time of French oysters is extended from 72 hours to 120 hours

• Norwegian salmon air transport costs 40% lower

This revolution in cold chain technology not only redefines the "fresh" standards of fresh food, but also promotes global food trade into a new era. With the continuous maturity and large-scale application of technology, "direct delivery to the place of origin" will become the new normal for high-end food consumption in the next five years.