Interesting, this is.
CABINET, Issue 47 Logistics Fall 2012
More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak—a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit. Add to that an equally vast and immeasurable volume of thermally controlled space in the form of shipping containers, wine cellars, floating fish factories, international seed banks, meat-aging lockers, and livestock semen storage, and it becomes clear that the evolving architecture of coldspace is as ubiquitous as it is varied, as essential as it is overlooked.
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To engineer a consistent supply of a highly perishable product, Big Juice (Tropicana, Florida’s Natural, and their ilk) pasteurize, de-oil, and then strip the oxygen from their OJ before chilling it to 32°F and pumping it into million-gallon, refrigerated, epoxy resin-lined, carbon steel, aseptic storage tanks.