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IMPROVEMENT OF REFRIGERATING PROCESSES IN THEIR AGRICULTURAL-FOOD APPLICATIONS.

AFFINEMENT DES METHODES FRIGORIFIQUES DANS LEURS APPLICATIONS AGROALIMENTAIRES.

Author(s) : THEVENOT R.

Type of article: Article

Summary

THIS IMPROVEMENT, WHICH IS DIRECTED TOWARDS THE BETTER PRESERVATION OF THE ORIGINAL QUALITIES OF FOODSTUFFS, IS BASED ON A WIDER KNOWLEDGE OF RELATIONS BETWEEN THE PRODUCT AND REFRIGERATION WITH REGARD TO MICROBIOLOGICAL, BIOCHEMICAL AND BIOPHYSICAL FACTORS ; EXAMPLES OF RECENT ADVANCES IN THIS KNOWLEDGE ARE GIVEN. THERE ARE INDICATIONS ABOUT THE PROCESS OF REFINING REFRIGERATION, FIRSTLY DURING PRODUCT COOLING, THEN DURING REFRIGERATED STORAGE: OPTIMIZATION OF REFRIGERATED ENVIRONMENT TEMPERATURE, RELATIVE HUMIDITY OF THE AIR, CHEMICAL COMPOSITION OF THE ATMOSPHERE. EXAMPLES DEAL ESSENTIALLY WITH FRUIT, VEGETABLES AND MEAT.

Details

  • Original title: AFFINEMENT DES METHODES FRIGORIFIQUES DANS LEURS APPLICATIONS AGROALIMENTAIRES.
  • Record ID : 1981-0063
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 66 - n. 2
  • Publication date: 1980/01
  • Document available for consultation in the library of the IIR headquarters only.

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