Applications
Introduction to refrigeration - State of the art. Implementation

This is undoubtedly the best-known and most important area.

Agricultural produce, fruit and vegetables: cold is applied from harvesting onwards, for preservation, preparation, processing, fresh storage, use in ready meals, freezing, transport, sale and consumption in public, hospital, school and home restaurants.

Meat products: cold is applied from the moment of slaughter, then for preservation, processing, transport, sale and consumption (figure 1 ).

Seafood: on board fishing boats and trawlers, cooling seawater, using ice or freezing (figure