Food Refrigeration Aspects
DOI link for Food Refrigeration Aspects
Food Refrigeration Aspects book
This chapter deals with various aspects of food refrigeration in terms of food cooling, food freezing, food storage, cooling process parameters, cooling heat transfer parameters, precooling systems. A wide variety of food processing and preservation methods are available to maintain and enhance the appearance and taste of food. Although food preservation techniques such as freezing and canning are the results of relatively new food science technology, the preservation of food products has been practiced since the beginning of mankind by many methods such as sun drying, salting, smoking, and food fermentation. Cooling and freezing are probably the most popular forms of food preservation in use. In refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer to spoil. Food preservation is considered one of the most crucial food processing techniques and aims to prolong the shelf life of food products and maintain their quality in terms of color, texture and flavor.