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Food Science & Technology vocabulary · Preservation and Heat Treatment

Refrigeration

Meaning in food science & technology, with examples

/rɪˌfrɪdʒəˈreɪʃən/nounCore term

In food science & technology, refrigeration means: Keeping food at low temperatures above freezing, usually 0–5 °C, to slow down microbial growth and chemical changes.

In Turkish: soğutma, soğukta muhafaza

How it is used

Used for chilled storage and the equipment that provides it. Refrigeration slows down spoilage but does not stop it, and some pathogens such as Listeria can still grow. Packs say 'Keep refrigerated' or 'Store below 5 °C'. In everyday speech people say 'fridge'; in industry, 'chiller' and 'cold room'.

Example sentences

  1. The product needs refrigeration after opening and should be used within three days.

  2. A failure in the refrigeration unit raised the cold room to 11 °C overnight.

Common collocations

  • under refrigeration
  • keep refrigerated
  • refrigeration unit
  • refrigerated storage
  • refrigeration system
  • cold chainThe unbroken series of refrigerated storage and transport steps that keeps chilled or frozen food at the right temperature from production to the consumer.
  • freezingLowering the temperature of food until most of its water turns to ice, which stops microbial growth and slows chemical changes for months.
  • storage conditionsThe temperature, humidity, light and other conditions under which a food must be kept to stay safe and reach its stated shelf life.
  • temperature abuseExposure of a food to temperatures outside its safe range, for example leaving chilled food warm for too long, which allows microorganisms to grow.
  • ListeriaA group of bacteria; the species Listeria monocytogenes causes listeriosis, a rare but serious foodborne illness that is especially dangerous for pregnant women, newborns, older people and people with weak immunity.

More terms: Preservation and Heat Treatment

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