Jan
8
2019

Developments in food refrigeration

Refrigeration is a vital part of modern food production. Without a means to cool and keep food cold, the quality and safety of food would be compromised and the sophisticated cold chain we are used to would not be possible. The whole food chain is underpinned by refrigeration from primary food processing through storage, transport, retail and domestic refrigeration in consumers’ homes. Refrigerants Refrigeration systems using a working fluid or ‘refrigerant’ were invented in the early 1800s. These early systems used air, carbon dioxide, sulfur dioxide or ammonia as the refrigerating fluid. Such systems were superseded in the 1930s by CFCs (Chlorofluorocarbons) that quickly became the dominant refrigerants as they were then considered to be efficient, cheap, non-flammable and non-toxic. In the 1970s it was realized that CFCs were responsible for damaging the ozone layer and in 1989 the Montreal Protocol agreed on a phase-out of CFCs. Thi […]

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