ABSTRACT
Food preservation at low temperatures has been applied since ancient times. In the early sixteenth century, selling of ice began in the large cities, while the rst refrigeration machine was built in 1834 by Jacob Perkins. Since then, chilling or refrigeration has been widely used in household and industrial applications (transportation, distribution, and retailing) to prolong the shelf life of perishable foods, especially meat, sh, dairy products, fruit, vegetables, and ready-made meals.
