26. Cold Chain
- Vicente M. Gómez-López3,4
Published Online: 20 FEB 2012
Copyright © 2012 John Wiley & Sons, Inc.
Decontamination of Fresh and Minimally Processed Produce
How to Cite
Mahajan, P. V. and Frías, J. (2012) Cold Chain, in Decontamination of Fresh and Minimally Processed Produce (ed V. M. Gómez-López), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118229187.ch26
Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain)
Instituto de Ciencia y Tecnolog-a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Venezuela
- Published Online: 20 FEB 2012
- Published Print: 16 APR 2012
Print ISBN: 9780813823843
Online ISBN: 9781118229187
- cold chain;
The short shelf life and high biological variability of horticultural products are responsible for the large product waste that the food industry has in this field of activity. The food cold chain is the main factor responsible of minimizing those wastes and improving the sustainability of this trade. This chapter makes an introduction to the relevance of the cold chain in horticultural products in terms of product quality and safety, quality frameworks, and sustainability; provides a review of the main cooling methods employed in the area; and discusses the effect that the cold chain has on horticultural products and the associated technologies (e.g., modified atmosphere products and temperature monitoring).