
IIR document
IONIZATION AND REFRIGERATION: APPLYING TO FOOD.
IONISATION ET FROID : APPLICATIONS AUX PRODUITS AGROALIMENTAIRES.
Author(s) : TESSON J. E., ROCCHI A. M.
Summary
REFRIGERATION AS A HARDENING PROCESS AND AS A MEANS OF STOPPING THE ACTIVITY OF ENZYMES IS AN EFFECTIVE COMPLEMENT TO IONIZATION. ON THE CONTRARY, IONIZATION AS AN ANTIBACTERIAN TREATMENT IMPLEMENTS THE USE OF REFRIGERATION AS A BACTERIOSTATIC TREATMENT. THE INSTALLATION OF THE IONIZATION CENTER AMPHYTRION IN POUZAUGES (FRANCE), THE FIRST INSTALLATION IN EUROPE SPECIALIZING IN IONIZATION OF FOODSTUFFS WILL PERMIT THE UTILIZATION OF THE 2 METHODS.
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Details
- Original title: IONISATION ET FROID : APPLICATIONS AUX PRODUITS AGROALIMENTAIRES.
- Record ID : 1988-2312
- Languages: French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Source: Ital. J. Food Sci. - vol. 60 - n. 4
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