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Froid et qualité des produits alimentaires : faits et erreurs courantes.

Refrigeration and food quality: fact and fallacies.

Auteurs : BØGH-SØRENSEN L.

Résumé

These proceedings contain the papers of the Centenary conference of The British Institute of Refrigeration, supported by The Institution of Mechanical Engineers. Extract of contents: refrigerants (the application of HFCs as refrigerants; ammonia; CO2; hydrocarbons; water vapour); thermodynamics and heat transfer (cycles; lubrication; effects of water contamination in ammonia refrigeration systems; condenser design considerations); food refrigeration 100 years and beyond (food safety and the effect of temperature legislation; refrigeration and food quality; heat and mass transfer; modelling and process design in refrigerated foodstuffs; refrigerated storage and display of perishable foods; temperature controlled warehousing); applications (CO2 as a secondary refrigerant; unconventional secondary systems in commercial and industrial applications; practical applications using air cycle technology in refrigeration and air conditioning; transport refrigeration developments into the millennium; air conditioning: challenges and innovations. Some of the papers will be abstracted in a future issue of the IIR Bulletin.

Détails

  • Titre original : Refrigeration and food quality: fact and fallacies.
  • Identifiant de la fiche : 2001-2238
  • Langues : Anglais
  • Source : Refrigeration for tomorrow: challenges and solutions. Proceedings of the Centenary conference of the British Institute of Refrigeration.
  • Date d'édition : 10/11/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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