ShareThe cold chain in the food industry.
La chaîne du froid dans l'agroalimentaire.
Author(s) : COMMERE B., BILLIARD F.
Type of monograph: Booklet
Summary
This extract from "Techniques de l'Ingénieur" (Engineering Technology) focuses on current use and perspectives of refrigeration in the food industry. Total mastering of the cold chain is necessary in all phases in order to meet consumer requirements in terms of food quality and hygiene. The authors describe: the value of refrigeration as a means of preservation; the cold chain; perishable foodstuffs: a panorama; food consumption in France; various links in the cold chain; interfaces; regulations, standards, good-practice manuals; traceability in the refrigeration field; risk assessment and predictive microbiology.
Details
- Original title: La chaîne du froid dans l'agroalimentaire.
- Record ID : 2000-1636
- Languages: French
- Subject: Figures, economy, Regulation
- Publication: Techniques de l'ingénieur - France/France
- Publication date: 1999
- Source: Source: F 3 230; 20 p. (24.5 x 29); fig.; tabl.; append.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigerated transport: general information;
Refrigeration and perishable products: general information;
Cold stores : design, construction, insulation and equipment;
Food engineering;
Food quality and safety. Microbiology;
Cold chain, interfaces;
Traceability, metrology;
Chilling of foodstuffs;
Freezing of foodstuffs;
Refrigerated storage: regulations and standards;
Refrigerated storage: economics and statistics;
Refrigerated transport: regulations and standards;
Refrigerated transport: economics and statistics;
Industrial, commercial and domestic refrigeration: regulations and standards;
Industrial, commercial and domestic refrigeration: economics and statistics;
Refrigeration and perishable products: regulations and standards;
Refrigeration and perishable products: economics and statistics - Keywords: Standardization; Regulations; France; Food industry; Safety; Cold chain; Chilled food; Microbiology; Measurement; Transport; Heat transfer; Temperature; Chilling; Recommendation; Quality; Statistics; Frozen food; Hygiene; Cold storage; Freezing
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