Abstract
Refrigerated foods have become a mainstay in developed countries due to the prevalence of refrigerators in every household. The availability of chilled display cabinets and development of refrigerated storage capacities, particularly during transport, have also spurred growth of the refrigerated foods market. In the 1970s and 80s, food manufacturers introduced a wide variety of refrigerated foods aimed at increasing convenience, extending freshness, and providing greater variety. Chilled foods may be considered as fresher and more natural than processed foods and more convenient due to longer shelf-life (than nonrefrigerated produce, for example) and ready-to-serve accessibility (compared to frozen foods, for example).
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© 1999 Aspen Publishers, Inc.
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Heldman, D.R., Hartel, R.W. (1999). Refrigerated Storage. In: Principles of Food Processing. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6093-7_5
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DOI: https://doi.org/10.1007/978-1-4615-6093-7_5
Publisher Name: Springer, Boston, MA
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