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Note de synthèse sur les technologies de la chaîne du froid : Le froid dans la chaîne d'approvisionnement alimentaire.

Cold Chain Technology Brief: Refrigeration in food production and processing.

Auteurs : GUILPART J., CURLIN J. S., CLARK E.

Type d'article : Note d'information, Dossier thématique

Résumé

The “cold chain” refers to the various stages that a refrigerated product passes through, either until it is removed by a customer in a retail environment or unloaded from a delivery vehicle a few metres from its destination. From the moment a fruit or vegetable is harvested or an animal is slaughtered, the product starts to deteriorate. The deterioration of a product can be slowed by reducing the temperature at which it is stored. In fruits and vegetables, this slows down metabolic processes, which, in turn, slows spoilage. Reduced temperatures slow the growth of potentially harmful bacteria in animal products that are stored at frozen temperatures, allowing them to be shipped all over the world with minimal food safety risks. It is important that suitable temperature control be maintained from as soon as is feasible to as close as possible to consumption. From the raw materials stage to the various distribution storage facilities a commodity passes through, transport refrigeration keeps it at the temperature required to maximise storage life and quality for many days, weeks and months between cold storage facilities.

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