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Design of ambient air conditioning in the food industry.

Conception du conditionnement d'ambiance dans l'agroalimentaire.

Author(s) : BILLIARD F.

Type of article: Article

Summary

The author presents the main ambient air-conditioning techniques used in food industry premises. Today, not only temperature and humidity, but also air pressure, the number of suspended particles and the composition of ambient gases, must be regulated.

Details

  • Original title: Conception du conditionnement d'ambiance dans l'agroalimentaire.
  • Record ID : 1999-0174
  • Languages: French
  • Source: Rev. gén. Froid - vol. 88 - n. 980
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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