## 4 Case Study--Analysis of Disruptions
### Results Analysis, Conclusions, and Recommendations
Since the average temperature for frozen products did not fall within the required temperature range, a detailed analysis was conducted, revealing that only 32% of measurements during deliveries were correct (Figure 15). Improper storage of frozen foods can create conditions conducive to the growth of microorganisms, such as bacteria or molds. This, in turn, can lead to product spoilage and pose a health risk to consumers. These products may more easily succumb to spoilage, thereby increasing the risk of product loss and generating additional costs associated with replacing spoiled inventory. Prolonged improper storage of frozen foods can result in the loss of nutritional value. Temperature increases can impact the content of vitamins, minerals, and other nutritional components. Figure 5:3 Temperature distribution at the end of the logistic cycle—fresh. Figure 5:4 Average temperatures in cycles for a given week—frozen. The analysis of the temperature distribution shows that 67% of measurements in cycles were disturbed. Therefore, the next step, similar to the case of fresh deliveries, was to analyze the temperature (Figure 16) at the beginning of the cycle. It showed that in 98% of cases (Figure 17), it was incorrect, meaning the containers were cooled to temperatures lower than fresh but not to the target \(-12\)\({}^{\circ}\)C. Uncooled coolboxes will gradually lose their ability to maintain low temperatures. As a result, frozen products inside the coolbox will begin to thaw, leading to a loss of quality, especially in terms of texture, taste, and aroma. If the temperature rises above a certain point, perishable food items may exceed the safe temperature range, promoting the growth of bacteria and microorganisms. The temperature increase in the coolbox creates an environment conducive to bacterial growth, increasing the risk of food poisoning when consuming products that have undergone microbiological degradation. To avoid these issues, it is important to cool them before use, marking the initiation of the logistic cycle. Figure 5:5 Temperature distribution in cycles—frozen. Figure 5:6 Temperature distribution at the beginning of the logistic cycle—frozen. Despite the use of cooling inserts at the initial temperature of \(-22\)\({}^{\circ}\)C, the final temperature was not reached in 80% of cases, as shown in Figure 5:7 The final temperature depends on the amount of coolant inside the coolboxes. This case proves that there is a significant problem with maintaining the required temperature. The following several factors influence the proper dosing of dry ice:  
1. Temperature requirements of the products: Different food products or other goods may require different temperature ranges to stay fresh, chilled, or frozen. Therefore, the amount of dry ice used should be adjusted to the specific temperature requirements of the stored products;
2. Size of the thermally insulated container: Thermally insulated containers vary in size, affecting the amount of space available for placing dry ice. Dosage must be adapted to the container's capacity to maintain a balance between cooling and the occupied space;
3. Duration of transport or storage: The length of the journey or storage period is crucial. Depending on whether it is a short trip or an extended storage period, it may be necessary to adjust the amount of dry ice to maintain the desired temperature throughout the entire journey or storage period;
4. Insulation of the container: The quality of insulation in thermally insulated containers affects the efficiency of cooling or freezing. Better insulation requires less dry ice to maintain a stable temperature inside;
5. Weather conditions: Ambient temperature and weather conditions, such as sunlight, can influence the rate of dry ice sublimation. In higher temperatures or intense sunlight, it may be necessary to increase the amount of dry ice;
6. Type of products: Products with different densities, structures, or initial temperatures may require adjusting the amount of dry ice.