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EUROPEAN RESEARCH COLLABORATION IN THE FIELD OF FOOD CHILLING: A PART OF THE COST 91 BIS PROJECT.

Author(s) : JUL M.

Summary

THE AUTHOR DESCRIBES THE ORGANIZATION OF SUPPORTED RESEARCH ACTIVITIES IN EUROPE WITHIN THE FRAMEWORK OF THE EEC. FOR PERISHABLE FOODSTUFFS, THESE ACTIVITIES ARE INCLUDED IN COST 90 AND 91. ONE OF THESE PROJECTS, COST 90, DEALT WITH THE PHYSICAL PROPERTIES OF FOODSTUFFS (WATER ACTIVITY, RHEOLOGY AND THERMAL PROPERTIES). THIS PROJECT WAS RENEWED AND WAS CALLED COST 90 B FOR MECHANICAL, OPTICAL, ELECTRICAL AND DIFFUSIONAL PROPERTIES ; ANOTHER PROJECT, COST 91, DEALT WITH THE EFFECT OF HEAT OR COLD PROCESSING ON THE QUALITY AND NUTRITIONAL VALUE OF FOODSTUFFS. IT COVERED NAMELY FREEZING. THIS PROGRAMME WAS EXTENDED TO THE COST 91 B PROJECT WHICH DEALT WITH FOOD CHILLING. THIS PROJECT WILL BE PURSUED UP TO 1988 OR 1989. THE AUTHOR REPORTS ON OTHER PROJECTS OF THE EEC INCLUDING RESEARCH ON FOODSTUFFS (FAST, UMBRELLA).

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Details

  • Original title: EUROPEAN RESEARCH COLLABORATION IN THE FIELD OF FOOD CHILLING: A PART OF THE COST 91 BIS PROJECT.
  • Record ID : 1988-0602
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 539-546; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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