Refrigerated

Refrigerated is an adjective used to describe anything kept cold by artificial cooling. It is commonly applied to goods, facilities, and transport designed to maintain low temperatures to slow spoilage and preserve quality. In food logistics, refrigerated storage rooms, display cases, and vehicles keep perishable items such as meat, dairy, produce, and prepared foods within safe temperature ranges. In medicine and science, refrigerated conditions are used for vaccines, blood products, and biological samples to maintain stability.

Temperature ranges: refrigeration typically means roughly 2 to 8 degrees Celsius (35.6 to 46.4 °F). Freezing is below 0 °C. Some products require tighter control or cryogenic storage, while others may tolerate brief excursions with proper packaging.

Technology: most refrigerated systems use a refrigerant-based cycle such as vapor-compression or, less commonly, absorption or thermoelectric cooling. Equipment includes walk-in and reach-in coolers, refrigerated containers (reefers), trucks, railcars, ships, and cold rooms. Insulation and monitoring systems help maintain consistent temperatures and detect deviations.

Standards and challenges: maintaining the cold chain is essential for food safety and medical efficacy. Breaks in refrigeration can lead to spoilage, bacterial growth, or reduced potency. Environmental considerations include refrigerant choice and energy efficiency.