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Refrigeration in the food industry: new technology. Professional-education course.

Techniques récentes en froid alimentaire. Stage de formation continue.

Type of monograph: Other

Summary

This file comprises 7 documents forming part of a training course held on March 27-28, 2001 in Paris: present refrigeration trends in the food industry; new developments in the mechanical-freezing field; an overview of regulations governing the refrigeration of foods; temperature recorders; new refrigeration technology in the food industry: cryogenic refrigeration; optimization of the stability of quick-frozen foods before storage or freeze-drying: is the glass-transition temperature a reference? the cold chain: delivery rounds.

Details

  • Original title: Techniques récentes en froid alimentaire. Stage de formation continue.
  • Record ID : 2002-0555
  • Languages: French
  • Subject: Regulation, Environment
  • Publication: CIIA (Commission Internationale des Industries Agricoles et Alimentaires) - France/France
  • Publication date: 2001/03/27
  • Source: Source: 181 p. (21 x 29.7); fig.; tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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