This book investigates the multifaceted applications and advancements in food refrigeration technologies. It details novel refrigeration cycles, explores the thermophysical properties of foods crucial for effective cooling, and analyzes the calculation of cooling, freezing, and thawing times alongside heat load management. The work further examines computational fluid dynamics (CFD) simulations for cool stores and various chilling and freezing methods, including plate/air-blast, hydro/immersion, and cryogenic techniques, all within the context of maintaining the integrity of the cold chain.

This comprehensive volume serves as a technical reference for professionals and researchers in food science and engineering. It consolidates current knowledge on refrigeration techniques as applied to a wide array of food products, from meat and poultry to fish and prepared consumer foods. The detailed coverage of both theoretical principles and practical applications, including advanced simulation methods, positions it as a valuable resource for understanding and improving food preservation processes. The book's scope suggests it is aimed at a specialist audience seeking in-depth technical information.