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AFM66 Reducing Infiltration in Refrigerated Store Rooms During Door Opening Using CFD - FT0553(1)

Description
To extend the shelf life, quality and safety of food products by improving temperature control during the processing and storage of foods. An important secondary aim is to reduce energy usage and increase the overall efficiency of refridgeration systems.
Objective
Extend shelf life, quality and safety of food products by improving temperature control during the processing and storage of foods.
Time-Scale and Cost
From: 1999

To: 2002

Cost: £228,241
Contractor / Funded Organisations
University - Bristol
Keywords
Distribution              
Energy Efficiency              
Environmental Performance              
Food and Drink              
Food manufacturing industry              
Food Quality              
Food Safety              
Modelling              
Storage              
Fields of Study
Resource Efficient and Resilient Food Chain