Applications of Refrigeration

Application of refrigeration in Food processing, preservation
and distribution
1. Storage of Raw Fruits and Vegetables: It is well-known that some bacteria are
responsible for degradation of food, and enzymatic processing cause ripening of the fruits
and vegetables. The growth of bacteria and the rate of enzymatic processes are reduced at
low temperature. This helps in reducing the spoilage and improving the shelf life of the
food. Table 1 shows useful storage life of some plant and animal tissues at various
temperatures. It can be seen that the storage temperature affects the useful storage life
significantly. In general the storage life of most of the food products depends upon water activity,
which essentially depends upon the presence of water in liquid form in the food product and its
temperature. Hence, it is possible to preserve various food products for much longer periods
under frozen conditions.
Average useful storage life (days)

o
Food Product 0C 22oC 38oC
Meat 6-10 1 <1
Fish 2-7 1 <1
Poultry 5-18 1 <1
Dry meats and fish > 1000 > 350 & < 1000 > 100 & < 350
Fruits 2 - 180 1 – 20 1–7
Dry fruits > 1000 > 350 & < 1000 > 100 & < 350
Leafy vegetables 3 - 20 1–7 1–3
Root crops 90 - 300 7 – 50 2 – 20
Dry seeds > 1000 > 350 & < 1000 > 100 & < 350
Table 1. Effect of storage temperature on useful storage life of food products
In case of fruits and vegetables, the use of refrigeration starts right after harvesting to
remove the post-harvest heat, transport in refrigerated transport to the cold storage or the
processing plant. A part of it may be stored in cold storage to maintain its sensory
qualities and a part may be distributed to retail shops, where again refrigeration is used
for short time storage. Depending upon the size, the required capacity of refrigeration
plants for cold storages can be very high. Ammonia is one of the common refrigerants
used in cold storages. Figure 2 shows the photograph of ammonia based refrigerant plant
for a cold storage. Figure 3 shows the photograph of a typical cold storage. Household
refrigerator is the user end of cold chain for short time storage.
Fig.2. Ammonia based refrigeration plant for a large cold storage

Fig.3. Photograph of a typical cold storage
The cold chain has proved to be very effective in reducing spoilage of food and in
food preservation. It is estimated that in India, the post-harvest loss due to inadequate
cold storage facilities is high as 30 percent of the total output. The quality of remaining
70 percent is also affected by inadequate cold chain facilities. This shows the importance
of proper refrigeration facilities in view of the growing food needs of the ever-growing
population. Refrigeration helps in retaining the sensory, nutritional and eating qualities of
the food. The excess crop of fruits and vegetables can be stored for use during peak
demands and off-season; and transported to remote locations by refrigerated transport. In
India, storage of potatoes and apples in large scale and some other fruits and vegetables
in small scale and frozen storage of peas, beans, cabbage, carrots etc. has improved the
standard of living. In general, the shelf life of most of the fruits and vegetables increases
by storage at temperatures between 0 to 10oC. Table 2 shows the typical storage
conditions for some fruits and vegetables as recommended by ASHRAE. Nuts, dried
fruits and pulses that are prone to bacterial deterioration can also be stored for long
periods by this method. The above mentioned fruits, vegetables etc, can be stored in raw
state. Some highly perishable items require initial processing before storage. The fast and
busy modern day life demands ready-to-eat frozen or refrigerated food packages to
eliminate the preparation and cooking time. These items are becoming very popular and
these require refrigeration plants.
2. Fish: Icing of fish according to ASHRAE Handbook on Applications, started way

back in 1938. In India, iced fish is still transported by rail and road, and retail stores store
it for short periods by this method. Freezing of fish aboard the ship right after catch
results in better quality than freezing it after the ship docks. In some ships, it is frozen
along with seawater since it takes months before the ships return to dock. Long-term
preservation of fish requires cleaning, processing and freezing.
Storage Relative Maximum, Storage time in cold
Temperature, Humidity, recommended storages for vegetables
o
C % storage time in tropical countries
Apples 0–4 90 – 95 2 - 6 months -
Beetroot 0 95 – 99 4 – 6 months
Cabbage 0 95 – 99 5 – 6 months 2 months
Carrots 0 98 – 100 5 – 9 months 2 months
Cauliflower 0 95 3 – 4 weeks 1 week
Cucumber 10 - 13 90 – 95 10 – 14 days
Eggplant 8 - 12 90 – 95 7 days
Lettuce 0 95 – 100 2 – 3 weeks
Melons 7 - 10 90 - 95 2 weeks
Mushrooms 0-4 95 2-5 1 day
Onions 0 65 - 70 6 – 8 months
Oranges 0-4 85 - 90 3 – 4 months
Peas, Green 0 95 - 98 1 – 2 weeks
Pears 0 90 - 95 2 – 5 months
Potatoes 4 - 16 90 - 95 2 – 8 months
Pumpkin 10 - 13 70 – 75 6 – 8 months
Spinach 0 95 1 – 2 weeks 1 week
Tomatoes 13 - 21 85 - 90 1 – 2 weeks 1 week
Table 2. Recommended storage conditions for fruits and vegetables
3. Meat and poultry: These items also require refrigeration right after slaughter during
processing, packaging. Short-term storage is done at 0oC. Long-term storage requires
freezing and storage at -25oC.
4. Dairy Products: The important dairy products are milk, butter, buttermilk and ice
cream. To maintain good quality, the milk is cooled in bulk milk coolers immediately
after being taken from cow. Bulk milk cooler is a large refrigerated tank that cools it
between 10 to 15oC. Then it is transported to dairy farms, where it is pasteurized.
Pasteurization involves heating it to 73oC and holding it at this temperature for 20
seconds. Thereafter, it is cooled to 3 to 4oC. The dairies have to have a very large cooling
capacity, since a large quantity of milk has to be immediately cooled after arrival. During
the lean period, the refrigeration plants of dairies are used to produce ice that is used
during peak periods to provide cooling by melting. This reduces the required peak
capacity of the refrigeration plant.
Ice cream manufacture requires pasteurization, thorough mixing, emulsification

and stabilization and subsequently cooling to 4 to 5oC. Then it is cooled to temperature of
about – 5oC in a freezer where it stiffens but still remains in liquid state. It is packaged
and hardened at –30 to –25oC until it becomes solid; and then it is stored at same
temperature.
Buttermilk, curd and cottage cheese are stored at 4 to 10oC for increase of shelf
life. Use of refrigeration during manufacture of these items also increases their shelf life.
There are many varieties of cheese available these days. Adding cheese starter like lactic
acid and several substances to the milk makes all of these. The whey is separated and
solid part is cured for a long time at about 10OC to make good quality cheese.
5. Beverages: Production of beer, wine and concentrated fruit juices require

refrigeration. The taste of many drinks can be improved by serving them cold or by
adding ice to them. This has been one of the favourite past time of aristocracy in all the
countries. Natural or man-made ice for this purpose has been made available since a very
long time. Fruit juice concentrates have been very popular because of low cost, good
taste and nutritional qualities. Juices can be preserved for a longer period of time than the
fruits. Also, fruit juice concentrates when frozen can be more easily shipped and
transported by road. Orange and other citrus juices, apple juice, grape juice and pineapple
juice are very popular. To preserve the taste and flavor of juice, the water is driven out of
it by boiling it at low temperature under reduced pressure. The concentrate is frozen and
transported at –20oC.
Brewing and wine making requires fermentation reaction at controlled

temperature, for example lager-type of beer requires 8 to12oC while wine requires 27-
30oC. Fermentation is an exothermic process; hence heat has to be rejected at controlled
temperature.
6. Candy: Use of chocolate in candy or its coating with chocolate requires setting at
5-10oC otherwise it becomes sticky. Further, it is recommended that it should be stored at
low temperature for best taste.
7. Processing and distribution of frozen food: Many vegetables, meat, fish and
poultry are frozen to sustain the taste, which nearly duplicates that of the fresh product.
Freezing retains the sensory qualities of colour, texture and taste apart from nutritional
qualities. The refrigeration systems for frozen food applications are very liberally
designed, since the food items are frozen in shortest period of time. The sharp freezing
with temperature often below –30oC, is done so that the ice crystals formed during
freezing do not get sufficient time to grow and remain small and do not pierce the cell
boundaries and damage them. Ready-to-eat frozen foods, packed dinners and bakery
items are also frozen by this method and stored at temperatures of –25 to -20oC for
distribution to retail stores during peak demands or off-season demands.
Vegetables in this list are beans, corn, peas, carrots, cauliflower and many others.
Most of these are blanched before freezing. There are various processes of freezing. Blast
freezers give a blast of high velocity air at – 30oC on the food container. In contact
freezing, the food is placed between metal plates and metal surfaces that are cooled to
30oC or lower. Immersion freezing involves immersion of food in low temperature
brine. Individual quick freezing (IQF) is done by chilled air at very high velocities like 5-
10 m/s that keeps the small vegetable particles or shrimp pieces floating in air without
clumping, so that maximum area is available for heat transfer to individual particles. The
frozen particles can be easily packaged and transported. The refrigeration capacities in all
the freezers are very large since freezing of large quantities is done in a very short time.
Liquid nitrogen and carbon dioxide are also used for freezing.
Of late supermarket refrigeration is gaining popularity all over the world. At

present this constitutes the largest sector of refrigeration in developed countries. In a
typical supermarket a large variety of products are stored and displayed for sale. Since a
wide variety of products are stored, the required storage conditions vary widely.
Refrigeration at temperatures greater than 0oC and less than 0oC is required, as both
frozen and fresh food products are normally stored in the same supermarket. Figure 4
shows the photograph of a section of a typical supermarket. Refrigeration systems used
for supermarkets have to be highly reliable due to the considerable value of the highly
perishable products. To ensure proper refrigeration of all the stored products, a large of
refrigerant tubing is used, leading to large refrigerant inventory.
Fig.4. Section of a supermarket with refrigerated display cases

Applications of Refrigeration

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Applications of Refrigeration

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Application of refrigeration in Food processing, preservation

Average useful storage life (days)

Fig.2. Ammonia based refrigeration plant for a large cold storage

2. Fish: Icing of fish according to ASHRAE Handbook on Applications, started way

Table 2. Recommended storage conditions for fruits and vegetables

Ice cream manufacture requires pasteurization, thorough mixing, emulsification

5. Beverages: Production of beer, wine and concentrated fruit juices require

Brewing and wine making requires fermentation reaction at controlled

Of late supermarket refrigeration is gaining popularity all over the world. At

Fig.4. Section of a supermarket with refrigerated display cases

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