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Refrigeration in IAAs: file.

Froid dans les IAA : dossier.

Author(s) : PICGIRARD L., MIRADE P. S., BARON R., et al.

Type of article: Article

Summary

This file deals with processes making use of refrigeration. Two articles cover chilling: a study conducted ion the ventilation of the prechilling area used for beef carcasses; and an article on technologies and innovations in the seafood-processing sector. Two studies on freezing are also presented: a study performed at Enitiaa (Nantes, France) and Cemagref (Rennes, France) on the freezing of bread demonstrate the need to understand the impact of the chilling and freezing rate during the manufacturing of the dough on the final quality of the product, particularly in terms of contraction of the bread and flaking at the level of the crust; the effect of freezing on the survival of Listeria monocytogenes in salmon was investigated by UMR Sécurité des Aliments, at the faculty of pharmacy in Monastir and at the refrigeration microbiology laboratory in Evreux. Finally, refrigeration that is environmentally friendly is covered.

Details

  • Original title: Froid dans les IAA : dossier.
  • Record ID : 2007-1163
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 96 - n. 1068
  • Publication date: 2006/11

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