General
Refrigeration and cryogenic freezing in the agrifood sector
Article REF: F3247 V1
General
Refrigeration and cryogenic freezing in the agrifood sector

Authors : Jo ALGOET, Jean-Pierre BERNARD, Alain CLOAREC, Philippe GOMEZ, Pierre KOWALEWSKI, Cemal OZTAS

Publication date: December 10, 2010 | Lire en français

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1. General

1.1 Standard units

The usual units in the French food industry are :

  • for temperature: degrees Celsius (°C);

  • for pressure: bar (bar) ;

  • for energy: the calorie (cal) or kilocalorie (kcal).

Table 1 shows the correspondence between these units and those of the International System (SI).

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