Share

ENERGY AND COST COMPARISON BETWEEN STERILIZATION AND FREEZE PRESERVATION OF FOODSTUFFS.

[In German. / En allemand.]

Author(s) : KUNIS J.

Type of article: Article

Summary

THE SELECTION OF THE METHOD OF PRESERVATION IS MADE ACCORDING TO THE PROPERTIES OF THE PRODUCT, ITS INTENDED USE, THE ENERGY REQUIREMENTS AND THE COSTS. SINCE BOTH THE FREEZING AND STERILISATION METHODS OF PRESERVATION CAN BE APPLIED TO FRUIT AND VEGETABLESAN ECONOMIC INVESTIGATION OF THE ENERGY REQUIREMENT WAS CARRIED OUT FOR THIS PRODUCT GROUP. FROM THE RESULTS FREEZE PRESERVATION IS EQUAL FROM AN ENERGY-ECONOMIC POINT OF VIEW, BUT WITH REGARD TO COSTS OFFERS CLEAR ADVANTAGES OVER STERILISATION, NOT TO MENTION THE KNOWN NUTRITIONAL, PHYSIOLOGICAL AND SENSORY FACTORS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-1927
  • Languages: German
  • Publication date: 1986
  • Source: Source: Luft Kältetech.
    vol. 22; n. 1; 10-12; 1 fig.; 8 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing