Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Elisabeta Elena POPA, Amalia Carmen MITELUȚ, Mona Elena POPA
Food is a perishable commodity. The primary objective of food preservation is to prevent or slow down the growth of microorganisms including moulds, yeasts and bacteria as their growth causes spoilage of food but also to reduce the speed of enzymatic reactions which take place during postharvest or post-slaughter life of raw material or during food product shelf-life. Refrigeration has become an essential part of the food chain. It is used in all stages of the value chain, from farm, food processing, to distribution, retail and final consumption at home. The food industry employs both chilling and freezing processes where the food is cooled from ambient to temperatures above 0°C in chilling and between -18°C and -35°C in freezing to slow the physical, microbiological and chemical activities that may cause deterioration in foods. The use of refrigeration for food production and its preservation is undoubtedly the most extensive technique. The aim of this study is to present the latest trends in refrigeration techniques used for food preservation.
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