Operation, design and performance of retail display cabinets

Laguerre, O.

Type de document
Chapitre d'ouvrage scientifique
Affiliation de l'auteur
Résumé / Abstract
Several field studies have shown that the display cabinet is a critical link in the cold chain. A survey carried out by Cemagref and ANIA (2004) in France on three chilled foods (yoghurt, ready‐to‐eat meals and meat products) showed that 8% of products presented in refrigerated display cabinets were subjected to temperature abuse (more than 2°C higher than the recommended preservation temperature). This study also shows that the mean product temperature in display cabinets is 3.44°C (standard deviation = 1.77°C) and the mean residence time is 3.82 days. Willocx et al. (1994) carried out a survey on processed vegetables in Belgian retail display cabinets. This study showed that temperature differ-ences of more than 5°C were measured on the shelves. These authors observed that the temperature in one position increased towards the end of the day by 4°C and towards the end of the week by almost 7°C. Evans et al. (2007) observed that the majority of high‐temperature packs (97%) were located at the front and the largest numbers (60%) of them were at the front base.Good design and control of operating conditions in supermarkets should take place in order to improve the product temperature inside the display cabinets. The objective of this chapter is to give information on different types of display cabinet, their operation, the influence of operating conditions, and the refrigerant leakage, which has financial and environmental impacts.
Document d'origine
Sustainable Retail Refrigeration
Edited by Judith A. Evans and Alan M. Foster. John Wiley & Sons, Ltd. Publisher

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