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Refrigeration in the food industry: present refrigeration trends.

Le froid alimentaire : orientations actuelles du froid.

Author(s) : MOTTAL R.

Type of article: Periodical article

Summary

The author first describes the historical development of artificial refrigeration and the beginnings of its main networks: absorption, vapour compression and cryogenics. Present environmental issues (destruction of the ozone layer, greenhouse effect) are discussed, as are relevant regulations. Evolution in the field of refrigerants used in various frozen food sectors is analyzed, as are present tendencies and trends: systems employing a coolant are likely to be more widely used and reducing leakage is to become vital. Fluids and methods used in artificial refrigeration, i.e. natural fluids and absorption, could also make a comeback.

Details

  • Original title: Le froid alimentaire : orientations actuelles du froid.
  • Record ID : 1998-2233
  • Languages: French
  • Subject: Regulation, Environment, General information
  • Source: CIIA, Rapp. Froid aliment., Paris - 10 p.; 3 fig.; 1 tabl.; 10 ref.; append.
  • Publication date: 1997/11/26
  • Document available for consultation in the library of the IIR headquarters only.

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