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This is a process for heat-sterilisation of food. Heat is produced by the passage of an electrical current in the product, with an ohmic effect. The acidity of the product to be treated plays a large part in the process, since an acidic product is less electrically resistant. The 6 articles develop all the aspects of the process, including safety, markets, equipment, processed food and economics.
Details
- Original title: An economic-engineering study of ohmic food processing.
- Record ID : 1997-2171
- Languages: English
- Subject: Figures, economy
- Source: J. Food Technol. - vol. 50 - n. 5
- Publication date: 1996/05
- Document available for consultation in the library of the IIR headquarters only.
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Smoke salmon processing in Japan: a new approach.
- Author(s) : RAMACHANDRAN A., TERUSHIGE M.
- Date : 1995/07
- Languages : English
- Source: Infofish int. - n. 4
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A l'écoute des marchés : Europe.
- Date : 2000/10
- Languages : French
- Source: Bull. CFCE, VIPS - n. 10
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Le froid et l'économie alimentaire mondiale ver...
- Author(s) : IIF-IIR, KAMINSKI W.
- Date : 1995
- Languages : French
- Formats : Hard copy
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Marketing foods into the next century.
- Author(s) : HAMMONDS T. M.
- Date : 1994/11
- Languages : English
- Source: Frozen Food Rep. - n. 6
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Bases du génie des procédés alimentaires.
- Author(s) : BIMBENET J. J., LONCIN M.
- Date : 1995
- Languages : French
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