THEORETICAL CONSIDERATIONS CONCERNING THE INFLUENCE OF FREEZING STORAGE ON FOOD INDUSTRY
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
This paper is a brief review of the importance of artificial cold in the food industry, as cold is considered a determining factor in maintaining the quality of food and, implicitly, the health of consumers. The paper focuses on the role of artificial cold in food industry, as well as the main ways of using it during the processing or storage of food. In the actual context, worldwide, yearly are produced and processed about 4 billion tons of food products, half of them requiring a special treatment induced by artificial cold. But only a quarter of these products undergo this treatment. About 30% of the food products do not reach the consumer, being considered waste. The main causes of these losses are: mechanical actions (structure degradation caused by the crush), drying processes, aging (especially in the case of fruit) and degrading pests (microflora, rodents, birds,. etc.). That is why, the implementation of modern methods of cold treatment on food products essentially reduces the losses of resources of animal and vegetal origin. The overall conception of the refrigeration chain and its links has specific characteristics depending on the temperature level to be ensured and the nature of the products preserved by cold. Thus, there is one refrigeration chain for each product or group of chilled products and one refrigeration chain for each frozen product or group of products.
Authors and Affiliations
A. E. Boeriu, C. M. Canja, A. Mazarel
Keywords
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- EP ID EP461955
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