Chilling and Freezing

Authored by: M. Giannakourou , Virginia Giannou

Food Engineering Handbook

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803-9

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Abstract

Food preservation at low temperatures has been applied since ancient times. In the early sixteenth century, selling of ice began in the large cities, while the first refrigeration machine was built in 1834 by Jacob Perkins. Since then, chilling or refrigeration has been widely used in household and industrial applications (transportation, distribution, and retailing) to prolong the shelf life of perishable foods, especially meat, fish, dairy products, fruit, vegetables, and ready-made meals.

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