How the cold chain works.

Expliquez-moi la chaîne du froid !

Author(s) : GAC A.

Type of monograph: Book, Guide/Handbook

Summary

This is an educational book and a guide for non-specialists that one can flick through. Its aim is to answer questions concerning the cold chain. The behaviour of perishable foodstuffs is considered in detail: the notions of "freshness" and "quality" and food risks are dealt with. A chapter is devoted to refrigeration (critical storage temperatures, storage and shelf lives, controlled atmospheres, recommended temperatures), and another, to freezing (influence of the rapidity of freezing and thawing, frosting issues, pre-freezing treatments). Extract from the table of contents: refrigerating systems and machines; behaviour of perishable foodstuffs under refrigeration conditions; chilling (in the case of plant organs, dead tissues and live animals); freezing; other low-temperature applications (freeze-drying; freeze-concentration; cryopreservation of cells and living tissues; cryosurgery); the French cold chain (regulations; networks; cold rooms; refrigerated warehouses; domestic, retail and industrial equipment; means of transportation); risks of broken links in the cold chain; economic justification of the cold chain; refrigeration throughout the world; refrigeration and global protection of the environment.

Details

Original title: Expliquez-moi la chaîne du froid !
Record ID : 2006-3263
Languages: French
Subject: Regulation, General information
Publication: Pyc Livres - France/France
Publication date: 2005
ISBN: 2862430773
Source: Source: 136 p. (16 x 23.5); fig.; tabl.; ref.; EUR 27.
Document available for consultation in the library of the IIR headquarters only.

Indexing