ShareThermal decontamination of food.
Author(s) : JAMES S. J.
Summary
This article deals with the thermal methods of food decontamination. It explains the current techniques and their limitations (water or steam). These techniques do not achieve the required levels of decontamination. Future trends will aim at developing refrigeration systems that reduce the surface temperature and at obtaining reliable thermal death kinetic data for organisms present on the surface of real foods.
Details
- Original title: Thermal decontamination of food.
- Record ID : 2004-1755
- Languages: English
- Source: Annual proceedings of the Institute of Refrigeration. 2003-2004 [CD-ROM].
- Publication date: 2003
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
Non invasive temperature measurement in thermal...
- Author(s) : GEORGE R. M., RICHARDSON P. S.
- Date : 2000/09/12
- Languages : English
- Source: Food & drink 2000. Processing solutions for innovative products.
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General mathematical model of cooling, freezing...
- Author(s) : CHUMAK I. G., ONISTCHENKO V. P.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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Dynamic simulation of refrigerating systems for...
- Author(s) : LEDUCQ D., GUILPART J., TRYSTRAM G.
- Date : 2000/06/26
- Languages : English
- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
View record
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Rapid chilling. A wish or a fact?
- Author(s) : JAMES S. J.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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Superchilling of foodstuffs: a review.
- Author(s) : AUNE E. J.
- Date : 2003/08/17
- Languages : English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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