Glossary Term: Temperature Management

The surrounding air temperature of the environment. In cold chain, typically refers to outside temperature affecting refrigeration system performance.

Rapid freezing process using very low temperatures (-30°C to -40°C) and high airflow velocity (3-6 m/s) to freeze products quickly, typically within 4-24 hours.

Temperature range typically between 0°C and +8°C (most commonly +2°C to +5°C), used for products that must remain cold but not frozen.

Sometimes used to describe the upper range of temperature-controlled logistics (+8°C to +15°C), typically for products like fresh produce, wine, or pharmaceuticals that require cooling but not true refrigeration.

Extremely low temperatures, typically below -150°C, achieved using liquid nitrogen (-196°C) or dry ice (-78.5°C).

Temperature range of -25°C to -40°C, colder than standard frozen storage. Used for long-term preservation and specific products requiring ultra-low temperatures.

The temperature at which air becomes saturated with moisture and water vapor begins to condense. Critical for preventing condensation in cold chain environments.

Surface dehydration and oxidation of frozen products caused by exposure to air, appearing as white or grayish-brown dry patches. Caused by improper packaging or temperature fluctuations.

Standard frozen temperature range of -18°C to 0°C. Most frozen food products are stored and transported at -18°C per international standards.

Refrigerated transport or storage equipment capable of maintaining different temperature zones simultaneously (e.g., frozen, chilled, and fresh zones in one vehicle).