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A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]
His new process made possible using gases such as ammonia, sulfur dioxide (SO 2) and methyl chloride (CH 3 Cl) as refrigerants and they were widely used for that purpose until the late 1920s. Thaddeus Lowe, an American balloonist, held several patents on ice-making machines. His "Compression Ice Machine" would revolutionize the cold-storage ...
Food storage building with chillers. A cool store or cold store is a large refrigerated room or building designed for storage of goods in an environment below the outdoor temperature. Products needing refrigeration include fruit, vegetables, seafood and meat. Cold stores are often located near shipping ports used for import/export of produce ...
Food processing and cold storage: Equipment to preserve, process, and store food from its source to the wholesale distribution point: R-123, R-134a, R-407C, R-410A, R-507: Industrial refrigeration: Large equipment, typically 25 kW to 30 MW, used for chemical processing, cold storage, food processing, building, and district heating and cooling
Food in a refrigerator with its door open. A refrigerator, commonly shortened to fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the room temperature. [1]
Plant attached cold storage is the preferred option for some manufacturers who want to keep their cold storage in house. Products can be transported via conveyor straight from manufacturing to a dedicated cold storage facility on-site. [27]
“The cold slows down the ripening process, so they’ll last much longer in there,” Collingwood says. Once cut, oranges should be refrigerated in an airtight container and enjoyed within 2 to ...
Significant losses of food are caused by inadequate storage conditions as well as decisions made at earlier stages of the supply chain, which predispose products to a shorter shelf life. [2] Adequate cold storage, in particular, can be crucial to prevent quantitative and qualitative food losses. [3]