Elements of a low-temperature processing system

Busra Gultekin Subasi, Esra Capanoglu

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


Low-temperature processing of food materials is a critical unit operation in terms of preservation and pretreating for further processing. Depending on the types of product and equipment, conductive and convective heat transfer, coupled with mass transfer by means of evaporation, occur in the sample during refrigeration. Mechanical refrigeration is the most widely used approach for low-temperature processing that is either applied by vapor compression or absorption cycle systems in common. Mechanical equipment of refrigeration systems comprises a compressor, condenser, expansion unit, and evaporator in assistance with other operational elements. Type of refrigerant that is used for cooling the systems is of crucial importance due to safety and energy efficiency concerns. Depending on the technological developments and innovative designs, refrigeration systems continuously evolve and develop to fulfill the requirements of food industry or in household usage by individuals. In this chapter, basics of refrigeration systems and recent developments were assessed.

Original languageEnglish
Title of host publicationLow-Temperature Processing of Food Products
Subtitle of host publicationUnit Operations and Processing Equipment in the Food Industry
Number of pages24
ISBN (Electronic)9780128187333
ISBN (Print)9780128187272
Publication statusPublished - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© 2024 Elsevier Inc. All rights reserved.


  • Absorption cycle
  • Heat transfer
  • Low temperature processing
  • Mechanical refrigeration
  • Refrigeration elements
  • Vapor compression


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