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RATIONALIZATION AND ENERGY SAVING IN THE MEAT INDUSTRY. PROCESS LINES AND ENERGY SAVING IN COLD ROOMS.

[In Italian. / En italien.]

Author(s) : NARDIN G., POZZETTO D.

Type of article: Article

Summary

RESEARCH AIMED AT EVALUATING THE POSSIBILITY OF SAVING ENERGY AND REDUCING PRODUCTION COSTS IN THE SAUSAGE INDUSTRY IS REPORTED. PROCESSING LINES FOR HAM, BACON AND WURSTEL ARE BRIEFLY DESCRIBED AND THE AREAS OF ENERGY SAVING ARE PINPOINTED. THE THERMOPHYSICAL ASPECTS OF COLD ROOMS ARE DISCUSSED AND PROPOSALS FOR ENERGY SAVING ARE PRESENTED. A. P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1169
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 42 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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