10.4 Types of storage room 10.4.1 Bulk storage rooms 10.4.2 Controlled atmosphere storage rooms 10.4.3 Jacketed cold stores 0.5 Conclusion 10.6 References 11 Chilled and frozen retail display 11.1 Chilled display of wrapped meat and meat products 231 11.1.1 Factors affecting display life 232 11.1. 2 Layout of chilled cabinet 11.1.3 Air curtain 11.1.4 Cabinet development 11.1.5 Computer modelling 11.1.6 Store conditions 236 11.2 Retail display of unwrapped meat and delicatessen products 237 11. 2.1 Types of cabinet 11.2.2 Appearance changes 11.2.3 Effects of environmental condition 239 11.3 Retail display of frozen wrapped meat 11.3.1 Factors controlling display life 11.4 Overall cabinet design 11.4.1 Air circulation and temperatures 11.4.2 Effect of doors and lids 246 11. 4. 3 Effect of radiant heat 11.4.4 Measurement methods 11.5 Conclusions 11.6 Refer 12 Consumer handling 12.1 Consumer attitudes to food poisoning 232 12.2 Shopping habits and transport from retail store te 12.3 Refrigerated storage in the home 12.4 Temperatures in domestic food storage 12.5 Performance testing of domestic refrigerators 12.5.1 Performance of empty appliances 2222 12.5.2 Performance of loaded appliances 12.5.3 Effect of loading with warm(20C)food ducts 12.5.4 Effect of door openings 12.6 Performance testing of domestic freezers 265 12.7 Conclusions 12. 8 References10.4 Types of storage room 224 10.4.1 Bulk storage rooms 224 10.4.2 Controlled atmosphere storage rooms 225 10.4.3 Jacketed cold stores 225 10.5 Conclusions 225 10.6 References 226 11 Chilled and frozen retail display 231 11.1 Chilled display of wrapped meat and meat products 231 11.1.1 Factors affecting display life 232 11.1.2 Layout of chilled cabinet 233 11.1.3 Air curtain 234 11.1.4 Cabinet development 235 11.1.5 Computer modelling 236 11.1.6 Store conditions 236 11.2 Retail display of unwrapped meat and delicatessen products 237 11.2.1 Types of cabinet 238 11.2.2 Appearance changes 238 11.2.3 Effects of environmental conditions 239 11.3 Retail display of frozen wrapped meat 241 11.3.1 Factors controlling display life 241 11.4 Overall cabinet design 244 11.4.1 Air circulation and temperatures 245 11.4.2 Effect of doors and lids 246 11.4.3 Effect of radiant heat 247 11.4.4 Measurement methods 247 11.5 Conclusions 248 11.6 References 249 12 Consumer handling 251 12.1 Consumer attitudes to food poisoning 252 12.2 Shopping habits and transport from retail store to the home 252 12.3 Refrigerated storage in the home 255 12.4 Temperatures in domestic food storage 256 12.5 Performance testing of domestic refrigerators 262 12.5.1 Performance of empty appliances 263 12.5.2 Performance of loaded appliances 263 12.5.3 Effect of loading with warm (20°C) food products 264 12.5.4 Effect of door openings 264 12.6 Performance testing of domestic freezers 265 12.7 Conclusions 267 12.8 References 269 Contents ix