ABSTRACT
Refrigeration can be dened as the process in which heat is eliminated from a material that is at a higher temperature than its surroundings. In general, refrigeration of a food product is a term used to denominate storage at temperatures lower than 15°C and above the freezing point. Refrigeration has been applied to food preservation for centuries. The so-called natural refrigeration has been used since ancient times taking advantage of the fact that snow, ice, and brines allow temperatures lower than where the food is at. Mechanical refrigeration, where both mechanical and electric devices are used to achieve temperatures lower than the surroundings, is discussed in this chapter.
