Chilling methods (Part 1)

1. Refrigerator system

Refrigeration is essential for the production, storage and distribution of chilled foods. The benefit of chilled storage is the extension of shelf life of the food product in good condition by slowing down the rate of deterioration. What must be emphasised for chilling is that it cannot improve the quality of a good product and it can only slow down the processes of spoilage but not stop the processes.

The video below shows how the refrigerator at your house works.

There are many factors that influence the rate at which the heat is extracted out from food product during chilling such as:

• The size and shape of the pack and container (affect the rate of heat transfer to the cooling air)
• The temperature and speed of the air
• Weight
• Density
• Water content
• Specific heat capacity
• Thermal conductivity
• Latent heat content
• Initial food temperature