Freezing of food and new equipment developments
16 November 2007 | By Lars Reinholdt, Danish Technological Institute
Freezing and chilling are the most widespread conservation methods in the food production chain. Refrigeration is generally gentle but it can often influence the quality of food products. The International Institute of Refrigeration estimates that out of the total worldwide agricultural production (incl. fish and seafood) of 5,500 million tonnes…