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File: aaalm_02.txt
STRNC-WTP (70-lff) 17 August 1990
FACT SHEET
SUBJECT: Ration Storage in Hot Errviroment
FACTS:
o Storage of any substance item at 100( F to 120( F results in a
significant degradation of quality.
o Shelf life of the Meal, Ready-to-Eat (MRE) and Tray Ration is projected
to be 30 days when stored at 120( F, five months at 110( F and up to
18 months at 90( F.
o Shelf life at these elevated temperatures are based on serviceability;
i.e.; product consumable, but quality will be lower.
o Packaged shelf stable operational rations are designed by requirement,
to remain acceptable for a period or six months at 100( F.
o Temperature effects on food quality are cumulative and temperature
fluctuations in the range of 80( F to l20( F also results in product
degradation and a reduction of shelf life.
o Dehydrated/dry food normally withstand higher temperatures for longer
periods of storage.
o Products such as UHT milk are not recommended for storage at higher
temperatures.
o Canned "B" ration products (with the exception of the unique B rations)
have a shorter shelf life at elevated temperatures and should not be
stored over l00( F.
RECOMMENDATIONS:
o Storage underground is proposed for extending shelf life of ration in
Saudi Arabia.
o Engineers from Ionic Incorporated, Watertown, Massachusetts found
subsurface temperatures in sandy areas to be a constant 77( F at a
depth of six feet during construction of water treatment plants in Saudi
Arabia.
o Construction of trenches with tarpaulin coverings to allow storage of
the foods bellow the six feet level will significantly extend product
storage life. If temperatures in the trenches do not exceed 90( F,
shelf life of 18 months can be expected.
[(B-2)] ,
[(b-6)],
Atch 1
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