CRYOMAT THE "ULTIMATE" REFRIGERANT
                        FOR SHIPPING PERISHABLE PRODUCTS

To  understand  the problems  related to the shipping of any type of  perishable
product one must have a basic understanding of what we are trying to accomplish.

Ideally we want to ship our products at a  predetermined  cold  temperature  and
maintain that temperature  consistently  throughout the product for the duration
of the transit time.

The three major factors in achieving this are as follows:

         1) Insulation quality of shipping  containers 2) Refrigerant or "amount
         of cold"  initiated  into the  container 3) Effective  distribution  of
         refrigerant within container

Please read the following  brief  description  of basic physics as they apply to
shipping of perishables.

           Temperature Control in Perishable Goods Shipping Containers

Of  primary  concern in  delivering  perishables  of optimum  quality to distant
markets is the maintenance of near freezing temperature in the container.

Once the  product has been  prechilled  to near  freezing  the  challenge  is to
prevent heat from re-entering the product.

Heat can be transferred by three primary mechanisms:

         1)  Radiation
         2)  Convection
         3)  Conduction

1.  Radiation Energy
--------------------

Is  transmitted  as electro  magnetic  waves  which  causes  heating as they are
absorbed.  The heat from a campfire or from sunlight is primarily radiant energy
which is  absorbed by your body as heat.  A mirrored  surface has the ability of
reflecting  radiant energy. A dark colored  container will absorb.  more radiant
energy than will a light  colored  container.  Foil  placed as a liner  inside a
container  will prevent  radiant  energy from entering the  container,  but will
allow the cardboard,  styrofoam etc. to absorb the radiant energy and convert it
to  conducted  heat  which  will then pass  through  the foil  barrier  into the
product.  Foil  should be placed as closed to the  outside of the  container  as
possible.

                               [DIAGRAMS DELETED]




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2.  Convection Heat
-------------------

Transfer is caused by air movement across the surface of a material.  Warmer air
passing  across a cooled product will warm the product faster than if there were
no air movement.  Containers  should therefore be shrouded or stored in areas of
minimum air  movement.  Convection  can also occur within a shipping  container.
Cold air is heavier than warm air therefore  uneven  refrigerant  placement (ie.
Gel Packs) can create internal air movement to create  convection  current which
will  transfer  a warmth  from the  container  to the  product.  This can create
localized warm spots in the product.

3.   Conduction of Heat Energy
------------------------------

The rate of  conduction  of heat through a material is determined by the density
and thickness of the material.  All  materials  conduct heat at different  rates
which are measured as the "K" value of that material:

                  K =   BTU x inches
                        ------------
                        hr. x ft2 x F

BTU = British Thermal Unit

Or, the amount of heat that passes  through one square foot, I inch thick,  of a
material in one hour for every degree (F ) temperature  difference  between both
sides of the material.

Therefore,  to keep a product cool in a container  we should  select a container
(or insert) that has a low "K" value and is as thick as possible.  Insulation is
more  commonly  rated by its "R" value which is the  reciprocal of K. Higher "R"
values offer more insulation.

                  R =    1
                         --
                         K

If a shipping  container is silvered to reflect  heat waves and  internal  voids
(air  spaces) are kept to a minimum to prevent  convection  heat gain,  then the
primary reason for heat gain during shipping will be through conduction.

Example

If a box  contains  40  pounds of fish at 32  degrees F then the  amount of heat
energy (Q) necessary to warm the fish l0 degrees to 42 degrees F is

                  Q        =   MCT
                           =   40 lbs x 1 BTU (42- 32) degrees F
                               ---------------------------------
                                        degrees F x lbs.
                           =    400 BTU

                                                     M = Mass of Fish
                                                     C = 1 BTU/degree F * l lb.
                                                     T = temp. change

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This means that 400 BTU's of heat must enter the  container to effect an overall
temperature increase of 10,DF. The shipper must know how long this transfer will
take under typical shipping  conditions.  Assuming an average ambient  (outside)
air  temperature at 76 F the time required for this transfer can be estimated as
follows:

         T =     Q
                 ----
                 KADT

                                                     T = Time  (hours)  Q = Heat
                                                     Energy (BTU) K = A constant
                                                     of  conductance A = Surface
                                                     area of box(ft2)

                                                     DT  =  (76  degrees  F - 36
degrees F) = 40 degrees F

For simplification T is averaged at 36 degrees F, the difference between initial
and final temperature. If the fish box is made of 3/4" styrofoam:

         K = I /R x W = 1/ 3.6 x 3/4" = .37

and has an outside dimension of V x 2' (area l0 ft squared) then

         T = 400 BTU       = 2.7 hours
                --------------
                .37 K x l0ft2 x 40 degrees

Our brief study of basic  physics has shown us that a 3/4"  styrofoarn  fish box
containing  prechilled  salmon alone will only maintain a temperature below 420F
for a time of approximately  three hours if the outside temperature is 760F. For
most shippers this is not adequate.

How do we physically increase the time life of the product in the container?

1) Double the thickness of the container. This would effectively double the time
for heat transfer. In general, this solution is not economical!

2) We  can  add  cold  to  the  box  thereby  delaying  the  temperature  in the
containers.

There are three basic methods of increasing cold in the container:

         A)   adding ice
         B) adding gel packs
         C) using Cryomat!!

A.  ICE

Although ice is considered desirable historically it is now being banned by many
of the airlines throughout the world. Ice is messy and is a constant problem due
to leakage and product saturation.

B.  GEL PACKS

Although Gel Packs  undoubtedly  add a certain  amount of "cold" to the shipping
container  their weight to surface area of contact is extremely  poor. 1 1/2 lbs
of Gel Pack covers approximately 1/4 square feet. Gel Packs provide cold "spots"
in  the  container  but  temperature  variations  of up to  100F  can  be  found
throughout the product.  Convection  warming will occur due to these temperature
differences. Warming will occur due to these temperature differences. Conduction
heat loss occurs more readily where product  contacts  container.  This leads to
uneven cooling (or warming) of the packaged product.

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C.  CRYOMAT

Cryomat provides an ice blanket which is flexible after frozen. Cryomat provides
point contact over a wide area (1 lb. of Cryomat covers  approximately  I square
foot) for  maximum  cooling  Cryomat can be wrapped  around the product  thereby
creating a thermal  blanket  between the product and the container wall. In this
case the  product  will be kept at a constant 32 - 340F until all of the Cryomat
has melted. This is particularly important since differential  temperature could
cause rapid bacterial growth.

Now  that  we  have  introduced  the  basic  principles   involved  in  shipping
perishables  we will show why Cryomat is proving to be the ultimate  product for
shipping perishables.

Example #1

Cryomat can wrap around (Gel Paks can't)

[DIAGRAM]                  Some protection but localized  contact and convection
                           causes local warm spots.  Temperature differential of
                           6 - 10 degrees can occur in product.

                           Heat gain through container immediate to product.

[DIAGRAM]                  No convection - equal cooling

                           Product will stay cool evenly until layer has melted.
                           Cryomat acts as a total heat barrier until completely
                           melted.

Area Contact is Important for Uniform Cooling Effect


5 lbs. of Gel Pak  contacts  approximately  1 ft2 of product each about the same
total BTU's

5 lbs of Cryomat contact approximately 5ft2 of product

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Example #2
Cryomat can be layered (Gel Paks can't)

[DIAGRAM]                  - No convection
                           - Even cooling
                           - Layering confines cold

Cryopak can be cut into strips as belly icers for seafood shipping.

Cryomat can be layered over entire pallets making it ideal for berry shippers.

[DIAGRAM]                  - Product inside
                           - Cryomat surrounding it outside
                           - Heat shielding pallet cover on top

Cryomat  stays  in  place  and  does  not end up in one  comer  of the  shipping
container.