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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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Pages: 382-387.

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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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