SharePRESENT AND FUTURE USE OF CARBON DIOXIDE.
PRESENT ET AVENIR DE L'ANHYDRIDE CARBONIQUE.
Author(s) : CHARLES J. M.
Type of article: Article
Summary
BRIEF SURVEY OF THE APPLICATIONS OF CARBON DIOXIDE, NOT ONLY AS A CRYOFLUID IN THE FOOD INDUSTRY (FREEZING, DRINKS, COMPENSATION OF HEAT INPUTS IN SOME TREATMENTS), BUT ALSO AS A BACTERIOSTATIC AGENT, AS AN INERTISING AGENT (EXTINCTION, PREVENTION OF EXPLOSIONS IN THE STORAGE OF POWDER PRODUCTS) AND AS A CHEMICAL AGENT. J.R.
Details
- Original title: PRESENT ET AVENIR DE L'ANHYDRIDE CARBONIQUE.
- Record ID : 1986-1298
- Languages: French
- Source: Rev. gén. Froid - vol. 75 - n. 6
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Chemical engineering
- Keywords: Food industry; Safety; Beverage; Freezing; CO2
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- Date : 1995
- Languages : English
- Source: J. Chromatogr., A - vol. 697 - n. 1-2
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Produção de cerveja utilizando cevada e maltose...
- Author(s) : CURI R. A., VENTURINI FILHO W. G., DUCATTI C., et al.
- Date : 2008/10
- Languages : Portuguese
- Source: Braz. J. Food Technol. - vol. 11 - n. 4
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FREEZE-CONCENTRATION OF PINEAPPLE JUICE.
- Author(s) : BRADDOCK R. J., MARCY J. E.
- Date : 1985
- Languages : English
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EFFECT OF FREEZING FRUIT ON THE COMPOSITION OF ...
- Author(s) : SPAYD S. E.
- Date : 1987
- Languages : English
- Source: Am. J. Enol. Vitic. - vol. 38 - n. 3
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FACTORS AFFECTING QUALITY AND STABILITY OF SEMI...
- Author(s) : LAFUENTE B.
- Date : 1985
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 3
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