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Control of temperature and relative humidity in the cold chain for chilled foods.

Maîtrise et contrôle des températures et de l'humidité relative dans la chaîne du froid des produits réfrigérés.

Type of article: Article

Summary

The results of a study carried out on behalf of the French Association of Refrigeration are given. As for as temperature is concerned, earlier studies of existing types of measuring equipment are reviewed. Their use (in the field and in the cold chain, components, information content, measuring system, accuracy, response time etc), and a policy for standardization, calibration and certification is proposed. As for as relative humidity is concerned, earlier studies of different types of hygrometer are reviewed, inparticular the requirement of different levels of humidity for various foods. In addition, the difficulties of precise control and the need for new methods are emphasised. J.R.

Details

  • Original title: Maîtrise et contrôle des températures et de l'humidité relative dans la chaîne du froid des produits réfrigérés.
  • Record ID : 1993-0249
  • Languages: French
  • Source: Rev. gén. Froid - vol. 82 - n. 4
  • Publication date: 1992/05
  • Document available for consultation in the library of the IIR headquarters only.

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