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IIR document

IMPACT OF INNOVATION IN FOOD TECHNOLOGY ON THE USE OF REFRIGERATION.

Author(s) : KAREL M.

Summary

INNOVATION IN FOOD TECHNOLOGY DEPENDS ON A BALANCE OF TECHNOLOGICAL, SCIENTIFIC AND SOCIO-ECONOMIC CONSIDERAT THE USE OF REFRIGERATION IS AFFECTED BY THESE TECHNOLOGICAL DEVELOPMENTS. EXAMPLES OF IMPORTANT FACTORS IN FOOD TECHNOLOGY AFFECTING THE FUTURE OF REFRIGERATION ARE: 1. CONSUMER PREFERENCE FOR CHILLED PRODUCTS WITH MINIMAL PROCESSING. 2. SCIENTIFIC ADVANCES ON THE EFFECTS OF PHASE TRANSITIONS ON THE STABILITY OF FROZEN FOODS. AT THE SAME TIME, ENVIRONMENTAL CONSIDERATIONS MAY IMPOSE LIMITS ON THE USE OF REFRIGERANTS.

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Pages: 35-41

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Details

  • Original title: IMPACT OF INNOVATION IN FOOD TECHNOLOGY ON THE USE OF REFRIGERATION.
  • Record ID : 1992-2261
  • Languages: English
  • Subject: Environment
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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