26. Cold Chain

  1. Vicente M. Gómez-López3,4
  1. Pramod V. Mahajan1 and
  2. Jesus Frías2

Published Online: 20 FEB 2012

DOI: 10.1002/9781118229187.ch26

Decontamination of Fresh and Minimally Processed Produce

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

Editor Information

  1. 3

    Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain)

  2. 4

    Instituto de Ciencia y Tecnolog-a de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Venezuela

Author Information

  1. 1

    Department of Process and Chemical Engineering University College Cork Cork, Ireland

  2. 2

    Department of Food Science School of Food Science and Environmental Health Dublin Institute of Technology Dublin, Ireland

Publication History

  1. Published Online: 20 FEB 2012
  2. Published Print: 16 APR 2012

ISBN Information

Print ISBN: 9780813823843

Online ISBN: 9781118229187

SEARCH

Keywords:

  • cold chain;
  • assessment;
  • postharvest

Summary

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).