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Importance of refrigeration for the food and beverage industry
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Thursday, 29 September, 2022, 13 : 00 PM [IST]
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Ashwin Bhadri
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Refrigeration is a critical element of any food and beverages operation, whether it is a small lunch counter or a large-scale catering company. The significance of refrigeration in the Indian food and beverages industry cannot be overstated, with refrigerators and freezers occupying an integral role in nearly every stage of production and storage.
Given the diverse climatic conditions in the country throughout the year, refrigeration becomes a crucial part of the food manufacturing, processing, and distributing industries. The type of refrigeration suitable for any given operation varies based on volume, budget, quantity of raw materials used at a given time, labour requirements for cleaning and maintenance, and other unique factors. Albeit the fact that technology has come a long way in recent years, many misconceptions remain about the science of refrigeration.
What is refrigeration of food?
Refrigeration is a process that uses a temperature-controlled environment to reduce the temperature of a substance in order to prevent the growth of harmful pathogens. It is often used to preserve perishable food products by maintaining them at a suitable temperature after they have been harvested or produced. Refrigeration is also important in many other industries where cold products need to be stored, such as hospitals, pharmaceutical laboratories, breweries, and fisheries.
Importance of Refrigeration in food and beverage industry
The food and beverage industry relies heavily on refrigeration in order to provide fresh products to consumers and ensure that these products are safe to eat. Refrigeration is particularly important in the dairy industry because milk get spoilt quickly if not kept at a low temperature. Cold storage is also used to preserve meats, eggs, fruits and vegetables so that they stay fresh for as long as possible before they are sold.
In the confectionery industry, cold temperatures are used to keep chocolates in solid state before being converted into candy bars and other sweets. And in the beverage industry, refrigeration is used to ensure that beer and other drinks are chilled before serving to customers.
Cons of refrigeration
The process of refrigeration is not always straightforward and simple. Many issues can arise during the storage and transportation of perishable foods that can lead to unsafe consumption or contamination of the product. In some cases, even small changes in temperature can have a drastic effect on the quality of the food. To prevent these issues from arising, strict guidelines and regulations must be followed for all aspects of the production and storage of food and beverages.
This includes the way that foods are transported and stored as well as the way they are handled once they are delivered to the customer. All companies involved in the production and distribution of these products are required to follow rigorous procedures in order to ensure that the food is safe to consume.
Alternatives to refrigeration
The food and beverage industry is constantly looking for ways to improve the shelf life of its products. While refrigeration is the most common way to store food, there are other methods that can be effective as well. Depending on the products, these techniques can give rise to a number of advantages, including longer shelf life, better taste, and improved nutritional value.
1. Ice storage: Ice storage is one of the cheapest methods of preserving food products. This method can be used in both cold stores and refrigerators. It works by slowing the degradation of the food products over an extended period of time. It can prevent the growth of harmful bacteria and prevent spoilage from occurring. However, the food becomes contaminated as it melts, which can affect its taste and quality. For this reason, this method is not suitable for products that need to be kept sterile for longer periods of time.
2. Canning/preservation: Canning involves the process of sealing food in a sealed container that can then be stored at room temperature for an extended period of time. This allows food products to be preserved without the need for refrigeration. However, there are limits on how long canned foods can be stored before they are rendered unsafe for consumption. In order to ensure food safety, canned goods should be stored in a cool, dry place and consumed within six months of purchase.
3. Dehydration: This method is often used in conjunction with canning or fermentation in order to extend the shelf life of food products. It involves the removal of moisture from a product through exposure to hot air or sunlight. This can help minimise the risk of contamination during storage and reduce the risk of food poisoning. However, there is a risk of mould formation when the product is exposed to water. Hence, care must be taken to ensure that the product is not exposed to excess water during the drying process.
4. Hydrocooling: Hydrocooling is another method used to extend the shelf life of food products. This technique is particularly useful for keeping dairy products fresh for longer periods of time. It involves immersing the product in an ice-water bath and then transferring it to a tank filled with cold water at a temperature between -20°C and -40°C.
The Indian food and beverages industry plays an integral role in the lives of citizens across the vast country. India’s love for food is apparent by the amount of revenue the food industry contributes to the country’s economy. Resultantly, refrigeration is a crucial aspect to ensure that consumers have access to only safe food which is free from cross-contamination. Proper refrigeration also paves way to increase the shelf life of the products.
FSSAI guidelines for increasing shelf life-
FSSAI has released guidelines to help improve the shelf life of food and beverages in India. Some of the key recommendations include the use of preservatives, antioxidants, stabilisers, and emulsifiers. The use of sodium nitrate, potassium nitrite, and sodium nitrite is permitted only in certain specific food items, such as meat and poultry products. In addition, synthetic and natural antioxidants are permitted in certain food items to help preserve them and prevent oxidation. Further, additives such as calcium lactate and calcium citrate may be used to stabilise sauces and preserve their flavour over time. The use of emulsifiers may also be required in some food products to prevent separation during storage or to improve the texture of the product. In addition to the preservatives, proper refrigeration practices must be followed to prolong the shelf life of the food products.
(The author is founder and CEO of Equinox Labs)
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