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REFRIGERATION ADJUNCTS AND IMPROVEMENT OF REFRIGERATION PROCESSES FOR AGRICULTURAL AND FOOD PRODUCTS.

ADJUVANTS DU FROID ET PERFECTIONNEMENTS DES TECHNIQUES FRIGORIFIQUES DANS LE DOMAINE AGROALIMENTAIRE.

Author(s) : THEVENOT R.

Type of article: Article

Summary

A SUCCESSIVE EXAMINATION OF ADJUNCTS WHICH PRODUCE BACTERICIDAL OR OTHER CHEMICAL ACTION AND ALSO PHYSICAL AIDS TO REFRIGERATION, FOLLOWED BY ARTIFICIAL ATMOSPHERES (ADDING CO2, AND MODIFYING THE PRESSURE) AND WRAPPINGS AND COATINGS. THE PAPER THEN CONSIDERS THE ASSOCIATION OF REFRIGERATION WITH OTHER FOODSTUFF PRESERVATION TECHNIQUES (DEHYDRATION, CANNING, SALTING, IRRADIATION). FINALLY, IT SHOWS HOW REFRIGERATION ENGINEERING HAS CONTRIBUTED TOWARDS REFINED PROCESSES ; THE EXAMPLES GIVEN RELATE TO THE CONTROL OF PARAMETERS FOR THE REFRIGERATED ENVIRONMENT OF FOODSTUFFS, TO THAWING AND FREEZE-DRYING, TO AUTOMATION AND THE IMPROVEMENT OF REFRIGERATING SYSTEMS.

Details

  • Original title: ADJUVANTS DU FROID ET PERFECTIONNEMENTS DES TECHNIQUES FRIGORIFIQUES DANS LE DOMAINE AGROALIMENTAIRE.
  • Record ID : 1981-0064
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 66 - n. 3
  • Publication date: 1980/02
  • Document available for consultation in the library of the IIR headquarters only.

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