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SOCK COOLING: A NEW TECHNOLOGY CHILLS DANISH FOOD AND FOOD PROCESSING PLANT.

Author(s) : LAURSEN P. K.

Summary

COMPARISONS ARE MADE BETWEEN COTTON AND POLYPROPYLENE SOCKS IN A STORE AT A TEMPERATURE OF 283 K (10 DEG C). THE INITIAL TRIAL TOOK PLACE OVER 6 WEEKS, THE COTTON SOCKS BEING INFERIOR IN THE NUMBER OF BACTERIA PER SQ CM. AFTER 4 WEEKS COTTON SHOWED A MARKED DETERIORATION WITH FUNGI. A SECONDTRIAL WITH THE TWO MATERIALS IN A PREVIOUSLY INFECTED ROOM AGAIN DEMONSTRATED THE GREATER EFFICIENCY OF POLYPROPYLENE. THIS WAS ENHANCED WHEN A PRE-FILTER WAS USED GIVING A 60 FOLD REDUCTION IN 30 MINUTES. G.R.S.

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Pages: 229-234

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Details

  • Original title: SOCK COOLING: A NEW TECHNOLOGY CHILLS DANISH FOOD AND FOOD PROCESSING PLANT.
  • Record ID : 1988-1545
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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