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 for the transportation of quick-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. [...]

Operation of indicators The temperature monitoring was discussed above from the point of view of displaying the readings of the temperature of the ambient air, food products or their models, but you can also use the change in the physicochemical properties that lead to the change in the indicator readings to display

B.P.F.Day, Campden and Chorleywood Food Research Association

Vacuum packaging (WU) is a common method for packaging refrigerated products, such as raw red meat, dried meat and cheese.

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

Microbiological spoilage of refrigerated products may take various forms, but usually they are all a result of the growth of microorganisms, manifested in a change in organoleptic properties.

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