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Almost everything about food refrigeration. 4. Decay of non-preserved food. Changes taking place in basic food components. Enzymes and microorganisms in biochemical and biotic processes taking place in food. 5. Industrial techniques of food preservation. Basic principles of preservation technology. 6. General characterization of methods.

Prawie wszystko o technologii chlodniczej zywnosci. 4. Psucie sie zywnosci nieutrwaloney. Enzymy i drobnoustroje w przemianach biochemicznych i biotycznych zywnosci. 5. Przemyslowe techniki utrwalania zywnosci. Technologiczne podstawy utrwalania. 6. Ogólna charakterystyka metod.

Author(s) : POSTOLSKI J.

Type of article: Article

Summary

This series of articles is devoted to the basic principles of food refrigeration technology. Special attention is paid to integrated methods of food preservation, such as cryoconcentration, dehydrofreezing and freeze-drying. Freezing is an important part of these processes. The last part describes methods such as sterilisation, pasteurisation and drying. Physical, chemical and biological preservation methods have been discussed and integrated food preservation methods have been presented. (See also this Bulletin, reference 2003-2344.)

Details

  • Original title: Prawie wszystko o technologii chlodniczej zywnosci. 4. Psucie sie zywnosci nieutrwaloney. Enzymy i drobnoustroje w przemianach biochemicznych i biotycznych zywnosci. 5. Przemyslowe techniki utrwalania zywnosci. Technologiczne podstawy utrwalania. 6. Ogólna charakterystyka metod.
  • Record ID : 2003-2347
  • Languages: Polish
  • Subject: General information
  • Source: Technika Chlodnicza i Klimatyzacyjna - vol. 10 - n. 2
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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