Unit V for RCCM Subject

1. Unit - V
COLD CHAIN
PREPARED BY
R.PRAKASH
AP/FT

2. Syllabus
What is cold chain? Need for the chain for chilled / frozen food
item, various links of the chain; importance of shelf- life; just – in-
time deliveries; Temperature limits; -in various countries-Europe,
US, Australia etc; Chilling and freezing; - Chilling injury, cook-
chilling systems; cold – shortening; PPP and TTT concepts;
Temperature monitoring; -Critical temperatures; Temperature –
time indicators (TTI); Time –temperature –correlation-the kinetic
approach, effective temperature; Transportation regulations; Role
of packaging in cold chain– MAS, MAP, CAS, CAP etc; Thaw
indicators.

3. What is cold chain?
• A cold chain is a temperature-controlled supply chain comprising refrigerated
production, storage and distribution facilities supported by equipment that can
constantly maintain the required low-temperature range.