Heading: Chilled and frozen foods

Р. Д. Хип, Cambridge Refrigeration Technology

Equipment for refrigerated storage is widespread and varies considerably in size and capacity, which depend on the specific applications.

М. Л. Вульф, Food Standards Agency, London

European Standard for Thermographs and Thermometers Given the variety of national requirements and test methods for thermographs (temperature recorders) and thermometers used in the transport of fast-frozen foods in the EU Member States under Directive 92/1 / EC [7], and the growing importance of temperature control in refrigerated and frozen foods, the European Center for Standards (CEN) has agreed on a standard for thermographs. [...]

Indicator operation The temperature monitoring was discussed above in terms of displaying the temperature readings of the ambient air, food products or their models, but you can also use the change in physical and chemical properties, leading to a change in the indicator readings, to display

Б. П. Ф. Дей,Campden and Chorleywood Food Research Association

Packaged under vacuum (TA) - is a common method of packaging of refrigerated foods such as raw red meat, dried meat, and cheese.

С. Дж. Уокер и Г. Бете, Campden and Chorleywood Food Research Association

Microbial spoilage of refrigerated products may take various forms, but normally they are a consequence of microbial growth, which manifests itself in changing organoleptic properties.

As noted above, low temperatures are not completely prevent the growth of microorganisms,