ShareUse of high pressures in the agro-food industry.
Haute pressions : mécanismes d'actions et utilisations dans l'industrie agroalimentaire.
Author(s) : TONELLO C.
Type of article: Article, Review
Summary
High pressure constitutes an alternative to other treatments, such as ionisation, for food processing. Japan has recently made progress in developing this French discovery from the 19th century. However, French pressurized produce should begin to be marketed beginning next year. When combined with refrigeration, high pressures can extend keeping time of fresh produce several weeks. The article presents this technology.
Details
- Original title: Haute pressions : mécanismes d'actions et utilisations dans l'industrie agroalimentaire.
- Record ID : 1998-0919
- Languages: French
- Source: Rev. gén. Froid - vol. 87 - n. 972
- Publication date: 1997/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (4)
See the source
Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Food; Review; High pressure
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HIGH PRESSURE AND REFRIGERATION.
- Author(s) : TAKAHASHI K.
- Date : 1991/09
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 767
View record
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Conservation : la haute pression stérilise en d...
- Author(s) : GELE C.
- Date : 1994/11
- Languages : French
- Source: Usine nouv. - 30-32; 3 fig.; 1 tabl.
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Les hautes pressions hydrostatiques comme trait...
- Author(s) : ZUBER F.
- Date : 2000
- Languages : French
- Source: CT-Infos - HS 2000; 30-34; fig.
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Des événements qui soufflent le chaud et le froid.
- Author(s) : MOREL F.
- Date : 1996/12
- Languages : French
- Source: Process - n. 1122
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Le défi de la stérilisation par hautes pressions.
- Author(s) : MEYER J. M.
- Date : 1993/03/11
- Languages : French
- Source: Usine nouv. - n. 2401
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