Growth of psychrotrophic microbes in refrigerated food can result spoilage and food-borne illness. Refrigeration slows down chemical reactions and enzyme activities. But, changes in foods can still occur during refrigerated storage. Refrigeration greatly improved the preservation of foodstuffs. However, refrigeration is only a short-term preservation technology.
Refrigeration is one of the most widely used preservation techniques in the industrialized world.
Refrigeration requires electricity which means this preservation technology is not available to much of the world's population. A household refrigerator usually operates in the range of 38 to 45 F. Refrigerators can operate at lower temperatures, but increased energy input is required. Cooling of large amounts of food requires large refrigerator capacities. Heat transfer and refrigeration requirements to cool a large mass of food product must be determined carefully so that optimum food quality is maintained while limiting any deterioration effects during the cooling period. If you have problems or concerns regarding this website, please email Karl .