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Projet PECO de la Communauté européenne "Modélisation des propriétés thermiques et du comportement des produits alimentaires pendant la fabrication, l'entreposage et la distribution" : résultats.

Results of the European Community PECO project "Modelling of thermal properties and behaviour of foods during production, storage and distribution".

Auteurs : NESVADBA P.

Résumé

Predicting and controlling time-temperature regimes in food in all stages from production to consumption is vital for food safety and quality. The control of temperature in the cold chain, for example, increasingly becomes subject to food regulations and HACCP procedures. The project CR93-024 aims to assist the food industry in improving food safety and quality by providing it with the means of predicting and controlling time-temperature regimes. This is being done by developing appropriate models and implementing these in software for predicting thermal properties and behaviour of foods.

Détails

  • Titre original : Results of the European Community PECO project "Modelling of thermal properties and behaviour of foods during production, storage and distribution".
  • Identifiant de la fiche : 1999-0888
  • Langues : Anglais
  • Source : Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
  • Date d'édition : 23/06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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