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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))

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Abstract

Refrigeration is applied to cooling/chilling and freezing of foods. The freezing temperature of foods (around 0° is the borderline between the cooling and the freezing processes. In food processing, low temperatures are applied: (1) for preservation and (2) in facilitating other nonpreservation 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: (1) the application of refrigeration without any other method and (2) the application of refrigeration in connection with some other method of preservation.

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Authors and Affiliations

  1. Rutgers the State University of New Jersey and the National Technical University, Athens, Greece

    George D. Saravacos

  2. Agricultural University of Athens, Athens, Greece

    Athanasios E. Kostaropoulos

Authors
  1. George D. Saravacos
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  2. Athanasios E. Kostaropoulos
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© 2002 Springer Science+Business Media New York

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Saravacos, G.D., Kostaropoulos, A.E. (2002). Refrigeration and Freezing Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0725-3_9

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  • DOI: https://doi.org/10.1007/978-1-4615-0725-3_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5212-9

  • Online ISBN: 978-1-4615-0725-3

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