Maintaining Food Safety: The Use of Cryogenic Refrigeration

Abstract

The reason for the focus of new legislation on temperature control is considered. The different methods of refrigeration – cryogenic and mechanical – are described, with their relative advantages and disadvantages. The concept of combining both methods is discussed. The importance of the cold chain and in‐store control is emphasised. Cryogenic in‐transit refrigeration systems and their advantages are discussed. The environment‐friendliness of liquid nitrogen as a refrigerant is explained.

Citation

Leeson, R. (1990), "Maintaining Food Safety: The Use of Cryogenic Refrigeration", British Food Journal, Vol. 92 No. 4, pp. 42-46. https://doi.org/10.1108/00070709010000961