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IONIZATION COMBINED WITH REFRIGERATION IN AGRO-FOOD INDUSTRIES.

L'IONISATION COMBINEE AU FROID DANS LES INDUSTRIES AGROALIMENTAIRES.

Author(s) : BOISSEAU P.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE PRINCIPLE, THE INTEREST AND LIMITS, TOGETHER WITH THE MAIN APPLICATIONS, OF IONIZATION IN FOOD TECHNOLOGY, THE INFLUENCE OF TEMPERATURE ON THE EFFICIENCY OF THE IONIZING TREATMENT AND FRENCH REGULATIONS. THE COMMON APPLICATIONS OF IONIZATION AND REFRIGERATION ARE THEN DISCUSSED. FIRSTLY, COMBINED IONIZATION AND CHILLING TO INCREASE THE SHELF LIFE OF FRESH VEGETABLES, TO REDUCE MICROFLORA (RADURIZATION) OF MEAT PRODUCTS, FISH PRODUCTS AND VEGETABLES. SECONDLY, THE APPLICATION OF IONIZATION AND FREEZING, TO ELIMINATE PARASITES AND PATHOGENS (RADICIDATION) AND STERILIZATION (RADIOAPPERTIZATION). INDUSTRIAL DEVELOPMENTS IN FRANCE (7 EXISTING CENTRES PROCESS 10,000 TONS PER YEAR) AND FUTURE PROSPECTS ARE ALSO MENTIONED. J.R.

Details

  • Original title: L'IONISATION COMBINEE AU FROID DANS LES INDUSTRIES AGROALIMENTAIRES.
  • Record ID : 1991-2157
  • Languages: French
  • Source: Rev. gén. Froid - vol. 81 - n. 3
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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