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IONIZATION AND REFRIGERATION: APPLICATION TO AGRO-FOOD PRODUCTS.

IONISATION ET FROID : APPLICATIONS AUX PRODUITS AGROALIMENTAIRES.

Author(s) : TESSON J. E., ROCCHI A. M.

Type of article: Article

Summary

THE AUTHORS GIVE A HISTORICAL SURVEY AND DETAILS THE RESPECTIV E LIMITED EFFECTS OF IONIZATION, BACTERICIDAL PROCESSES AND REFRIGERATION, BACTERIOSTATIC TREATMENT ON FOODSTUFFS AS WELL AS THE ADVANTAGES OF THEIR COMBINATION. IONIZATION REDUCES THE NUMBER OF MICROORGANISMS AND REFRIGERATION INHIBITS SUBSEQUENT ENZYMATIC ACTIVITY. ENERGY SAVINGS CAN THUS BE ENSURED. THE IMPLEMENTATION OF THESE TECHNIQUES IS GIVEN, MAINLY THAT USED IN A NEWLY BUILT PROCESSING CENTRE. J.L.

Details

  • Original title: IONISATION ET FROID : APPLICATIONS AUX PRODUITS AGROALIMENTAIRES.
  • Record ID : 1988-1459
  • Languages: French
  • Source: Rev. gén. Froid - vol. 77 - n. 10
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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