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5. Different links in the cold chain
The characteristics of the various stages are analyzed below.
5.1 At the production stage
The aim of cooling techniques is to lower the temperature as quickly as possible in order to minimize the proliferation of micro-organisms. The quality of the final product generally depends on both the product's characteristics and the type of cooling, and the relationships between the various parameters can be complex.
Refrigeration and freezing processes are distinguished according to the cooling medium used to remove the heat: air, water or aqueous solution, cryogenic fluid or contact with a cooled solid surface.
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Different links in the cold chain
Interfaces
Bibliography
Text references
Thesis
- - http://www.sudoc.abes.fr
- FILALI (A.) - Détection d'une rupture de la chaîne du froid lors de la conservation d'aliments crus réfrigérés ou congelés. - Université Louis Pasteur (Strasbourg) (2004).
Regulations. Standardization
Recent French, European and international regulations governing the cold chain
Council Directive 89/108/EEC of December 21, 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption. OJEC of February 11, 1989, p. L40/34-L40/37.
Agreement on the international carriage of perishable foodstuffs and on the special equipment...
Organizations
Ministries
French Ministry of Agriculture and Fisheries. Direction générale de l'Alimentation (DGAl). Sous-direction de l'Hygiène alimentaire. http://www.ac-aix-marseille.fr/restauration/haccp/nds10898.htm
French Ministry of the Economy, Finance and Industry. Direction générale de...
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