Different links in the cold chain
The cold chain in the food industry

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.