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TECHNICAL PROGRESS OF THE USE OF REFRIGERATION FOR AGRICULTURAL AND FOOD PRODUCTS.

PROGRES TECHNIQUES DE L'UTILISATION DU FROID POUR LES PRODUITS AGRICOLES ET ALIMENTAIRES.

Author(s) : ANQUEZ M.

Type of article: Article

Summary

THE A. LISTS THE RECENT ADVANCEMENT OF REFRIGERATING EQUIPMENT FOR MILK ON THE FARM (STORAGE LIFE LIMITED TO TWO DAYS), MEAT (IN ORDER TO REDUCE COLD SHORTENING), FRUIT AND VEGETABLES (OPTIMUM TEMPERATURES, RELATIVE HUMIDITIES AND CONTROLLED ATMOSPHERES). THE DEFINITION OF DEEP-FROZEN PRODUCTS BY FRENCH REGULATIONS (DECREE OF SEPTEMBER 9, 1964) IS COMMENTED UPON: FREEZING AND STORAGE AT 255 K (-18C) OR BELOW, WITH . THE LATEST STUDIES ON THAWING ARE SUMMARISED. THE A. STRESSES THE PRESENT DEVELOPMENT OF THE STORAGE, TRANSPORT AND DISTRIBUTION OF REFRIGERATED FOODSTUFFS, WITH A FRENCH EXAMPLE OF AN AGREEMENT BETWEEN PUBLIC COLD STORES AND CUSTOMERS. THE PROBLEM OF ENERGY SAVINGS AT ALL STAGES OF THE COLD CHAIN, FROM THE REFRIGERATING ENGINEER TO THE CONSUMER IS EVOKED. G.G.

Details

  • Original title: PROGRES TECHNIQUES DE L'UTILISATION DU FROID POUR LES PRODUITS AGRICOLES ET ALIMENTAIRES.
  • Record ID : 1982-0433
  • Languages: French
  • Source: Rev. gén. Froid - vol. 71 - n. 7-8
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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