Low-Temperature Preservation

Abstract

AbstractRefrigeration and freezing are the main examples of low-temperature food preservation. The aim of this chapter is to present some basic features of food refrigeration and freezing. The chapter is divided into four sections. 1. Introduction, significance of refrigeration, refrigeration and public health, history of pre-mechanized chilling industry, modern refrigeration capacity, refrigeration and food security, elementary aspects of heat and temperature. 2. Cold storage. Cold-supply chains, superchilling and supercooling, other refrigeration methods, refrigerated storage of fruit and vegetables, domestic refrigeration practices and food safety, refrigeration practices in industry, refrigeration plant protection and quarantine. 3. Food freezing and frozen foods, frozen food industry and markets, basic principles of food freezing, freezing equipment, general considerations of food freezing preservation, cold supply chains, pre-processing foods for freezing, packaging frozen foods, frozen food quality, freezing and food safety. 4. Thawing or defrosting, potential problems with thawing, USDA guidelines for safe thawing, refrigerator defrosting and cold water thawing, defrosting by cooking and microwave heating, further reading. With 93 references.