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AIR CONDITIONING IN THE FOOD INDUSTRY.

LE CONDITIONNEMENT D'AIR DANS LES PROCESSUS AGROALIMENTAIRES.

Author(s) : MINSSIEUX P.

Type of article: Article

Summary

THIS PAPER REVIEWS THE DEVELOPMENT OF AIR CONDITIONING IN THE FOOD INDUSTRY AND SHOWS THE DIFFERENT TYPES OF EQUIPMENT CURRENTLY AVAILABLE: SIMPLE HEAT EXCHANGERS ; EQUIPMENT FOR PRESERVING ASEPTIC ENVIRONMENTS ; EQUIPMENT FOR CONTROLLING ENVIRONMENTS WHICH HAVE MICROORGANISMS USED IN FOODPREPARATION BUT NO PATHOGENS ; HEAT PUMPS ; COMPUTER-AIDED-MANAGEMENT EQUIPMENT. J.L.

Details

  • Original title: LE CONDITIONNEMENT D'AIR DANS LES PROCESSUS AGROALIMENTAIRES.
  • Record ID : 1992-1867
  • Languages: French
  • Source: Rev. gén. Froid - vol. 81 - n. 5
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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