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Negative ions in air: influence in perishable foods shelf life.
Author(s) : FEDELE L., RONCAGLIA B., PANOZZO G.
Summary
Food preservation is necessary to extend stored foodstuff shelf life, in order to guarantee its safety and quality. Several techniques have been proposed till now to avoid any food contamination and deterioration. In this paper, the use of a new technology that employs the synergic effect of negative ions and low ozone concentration is considered. The experiments showed the ionized air, together with little ozone concentration, has a huge bactericidal effects. Unfortunately, the experimental evidence proved this technology is not effective on moulds.
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Pages: ICR07-C2-303
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Details
- Original title: Negative ions in air: influence in perishable foods shelf life.
- Record ID : 2008-0708
- Languages: English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Publication date: 2007/08/21
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Indexing
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Superchilling of foodstuffs: a review.
- Author(s) : AUNE E. J.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
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- Author(s) : JAMES S. J.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
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- Author(s) : JAMES S. J.
- Date : 2003
- Languages : English
- Source: Annual proceedings of the Institute of Refrigeration. 2003-2004 [CD-ROM].
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