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Refrigeration. A process of removing heat from either an enclosed space or from substances for the purpose of lowering their temperature (q.v.). Refrigeration may be either moderate in degree, with temperatures maintained a few degrees above freezing (q.v.) so as to inhibit microbial growth in food products, or very drastic, with the temperature reduced to well below the freezing point to completely stop the growth of microorganisms (q.v.) and thereby safeguard the long-term storage and preservation of food products.