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Alimentation et boisson 2000. Solutions de traitement pour les produits innovateurs.

Food & drink 2000. Processing solutions for innovative products.

Date : 1900.01.01

Résumé

This book contains comprehensive abstracts of the 52 papers and posters presented at this conference, held in Birmingham, United Kingdom, on September 12-13, 2000. The contributions reflect the opportunities and problems involved in the development and safe processing of food products. Topic sessions: product structure and formulation (measurement of the surface heat transfer coefficient during freezing on a scraped surface; robotic cutting of 'hot' and chilled pork primals); risk assessment and hygiene; process management and integrated control systems (non invasive temperature measurement in thermal processing); engineering products for the consumer (determination of safe re-heating instructions for refrigerated food products targeted for microwave heating). The poster presentations are on the following: air and immersion cooling of cook-chill food; comparison of product quality after air blast and cryogenic freezing processes; development of a fluidized bed food freezing system that can use air cycle technology; development of microwave reheating protocols for chilled food; enhancing the rate of food cooling.

Détails

  • Titre original : Food & drink 2000. Processing solutions for innovative products.
  • Organisateur : IChemE
  • Identifiant de la fiche : 2002-3235
  • Langues : Anglais
  • Nombre de communications : 11
  • Édition : Icheme (institution of chemical engineers) - Royaume-uni/Royaume-uni
  • ISBN : 0852954387
  • Source : Source : 151 p. (14.5 x 21); fig.; tabl.; ref.; GBP 29.
  • Type de conférence : Autre conférence (non IIF)
  • Notes :

    Inst. chem. Eng./Abstr. Food Drink 2000, Birmingham

  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir les communications (11)

Indexation