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Refrigeration and Freezing Equipment

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Handbook of Food Processing Equipment

Part of the book series: Food Engineering Series ((FSES))

Abstract

Refrigeration is used in cooling/chilling and freezing of foods. The freezing temperature of foods (around 0 °C) is the borderline between the cooling and the freezing processes. In food processing, low temperatures are applied (a) for preservation and (b) in facilitating other non-preservation processes or manufacturing products that are directly or indirectly related to foods. In preservation, the main aim is to extend the shelf life of fresh or processed products through cooling, chilling, freezing, and subsequent storage, by reducing the activity of microorganisms, enzymes, and chemical and biological reactions. In preservation, two main categories are distinguished: (a) the application of refrigeration without any other additional method and (b) the application of refrigeration in connection with some other methods of preservation.

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Authors and Affiliations

  1. 21100, Nauplion, Greece

    George Saravacos

  2. Athens, Greece

    Athanasios E. Kostaropoulos

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  1. George Saravacos
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  2. Athanasios E. Kostaropoulos
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Saravacos, G., Kostaropoulos, A.E. (2016). Refrigeration and Freezing Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-25020-5_9

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