Experimental investigation and modelling in the food cold chain: Thermal and quality evolution

Several studies have shown a significant level of temperature and humidity heterogeneity, with non-uniform airflow in the refrigeration equipment, which lead to a deterioration in food quality and safety. As the product is present in several different types of equipment along the supply chain, it is difficult to control and maintain the temperature throughout the cold chain. Basic to advanced approaches, from field studies to combined deterministic and stochastic modelling, are presented in this review article. Deterministic modelling (heat/mass transfer, airflow, quality and microbiology) in cold chain equipment, and combined deterministic and stochastic modelling in food processing and the cold chain are presented. This approach makes it possible to take into account the variability of the input parameters of the model such as the initial product characteristic (moisture content, temperature, contamination, etc.) and the operating conditions (ambient temperature, residence time in the equipment etc.). This review provides an insight into the background, problematic and transfer mechanism of food refrigeration.