Chilled Foods: Principles

G. G. Amador-Espejo; M. E. Bárcenas Pozos

doi:10.1016/B978-0-12-384947-2.00143-4

Chilled Foods: Principles

G. G. Amador-Espejo, M. E. Bárcenas Pozos

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

This article reviews the refrigeration theory applied to food products. To achieve this, the refrigeration cycle, based on the vapor compression cycle, is studied with the changes in enthalpy and pressure in the system. Furthermore, derivations of the common compression cycle and formulae applied to the different refrigeration systems are considered. Finally, an analysis about refrigerant applications and characteristics for the refrigeration process is presented.

Original language	English
Title of host publication	Encyclopedia of Food and Health
Publisher	Elsevier Inc.
Pages	28-36
Number of pages	9
ISBN (Electronic)	9780123849533
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00143-4
State	Published - 14 Sep 2015
Externally published	Yes

Keywords

Refrigerants
Refrigeration
Refrigeration system derivations
Vapor compression cycle

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10.1016/B978-0-12-384947-2.00143-4

Cite this

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AB - This article reviews the refrigeration theory applied to food products. To achieve this, the refrigeration cycle, based on the vapor compression cycle, is studied with the changes in enthalpy and pressure in the system. Furthermore, derivations of the common compression cycle and formulae applied to the different refrigeration systems are considered. Finally, an analysis about refrigerant applications and characteristics for the refrigeration process is presented.

KW - Refrigerants

KW - Refrigeration

KW - Refrigeration system derivations

KW - Vapor compression cycle

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SP - 28

EP - 36

BT - Encyclopedia of Food and Health

PB - Elsevier Inc.

ER -

Chilled Foods: Principles

Abstract

Keywords

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