Airflow design in refrigerated retail display cabinets and its impact on food quality

Conference paper


De Almeida Marques, A, Vagg, D, Hammond, E and Pitchers, S (2019). Airflow design in refrigerated retail display cabinets and its impact on food quality. 25th IIR International Congress of Refrigeration. Montreal, Canada 24 - 30 Aug 2019 doi:10.18462/iir.icr.2019.XXX
AuthorsDe Almeida Marques, A, Vagg, D, Hammond, E and Pitchers, S
TypeConference paper
Abstract

This paper investigates how refrigerated display cabinet airflow design can enhance temperature distribution and potentially reduce food waste. Conventional refrigerated retail cabinets have a single column of cold air from the top to the bottom of the merchandising envelope. By contrast separating the retail space into individual cells, each with its own shorter air-curtain reduces infiltration and improves temperature control.
The quality and safety of bagged salad over an extended display period was evaluated in a conventional and multiple short air-curtain cabinet. At the end of the test period there was a visible difference in cabinet temperature and relative humidity, which had a direct impact on the salad organoleptic quality and microbiological safety. The temperature band was 11.2oC and 5.4oC in the conventional and multiple air curtain cabinets respectively, resulting in a higher degree of salad wilting and shrivelling and an increase on total yeast counts on the conventional cabinet.

Year2019
Digital Object Identifier (DOI)doi:10.18462/iir.icr.2019.XXX
Accepted author manuscript
License
CC BY 4.0
Publication dates
Print30 Aug 2019
Publication process dates
Deposited25 May 2019
Accepted19 Apr 2019
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https://openresearch.lsbu.ac.uk/item/865x1

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