Temperature control strategies for smarter energy use in refrigerated warehouses
1 September 2015 | By Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia (Bulgaria), Chairman of the EHEDG Working Group ‘Food Refrigeration Equipment’
Temperature is generally considered as the single most important factor for determining food quality and safety. This definition means that a lot of other process parameters or storage conditions may more or less influence upon the food product in different industrial situations, but temperature is the main physical value as…