ABSTRACT
Developments in frozen storage in the 18th century established the international food market. Further developments in temperature control for chilled products have led to the rapid expansion of the “fresh” food market. Refrigeration
is the most common form of food preservation and has considerable further potential. The International Institute of Refrigeration (IIR) estimates that 240MT of food is refrigerated throughout the world. They believe that at least a further 1800MT of food would benefit from refrigeration in its production and distribution.
