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2. Relative humidity
2.1 General information on mass loss of foodstuffs
The water content by mass of the vast majority of food products ranges from 50% to over 90%. Water is the most important constituent by mass. For this reason, one of the aims of cold storage is to minimize water losses, particularly in the case of refrigerated products which, for various biological reasons, cannot be protected by airtight packaging. Manuals dealing with the conditions for refrigerated storage of perishable products (§ 2.6.1 ) specify, in...
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Relative humidity
Air renewal
Bibliography
Regulations
Commission Directive 92/1/EEC of January 13, 1992 on the monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs intended for human consumption.
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Organizations – Federations – Associations (non-exhaustive list)
IIF Institut International du Froid http://www.iifiir.org/fr
AFF Association Française du Froid http://www.aff.asso.fr
UNTF Union Nationale du Transport Frigorifique...
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