Negative ions in air: influence in perishable foods shelf life (Contributo in atti di convegno)

Type
Label
  • Negative ions in air: influence in perishable foods shelf life (Contributo in atti di convegno) (literal)
Anno
  • 2007-01-01T00:00:00+01:00 (literal)
Alternative label
  • L. Fedele; B. Roncaglia; G. Panozzo (2007)
    Negative ions in air: influence in perishable foods shelf life
    in 22nd IIR International Congress of Refrigeration – Refrigeration Creates the Future, Beijing
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • L. Fedele; B. Roncaglia; G. Panozzo (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • 1, 3 : Consiglio Nazionale delle Ricerche, Istituto per le Tecnologie della Costruzione, Corso Stati Uniti, 4, Padova, 35127, Italy / 2 : Veneto Agricoltura - Institute of Food Quality and Technology (literal)
Titolo
  • Negative ions in air: influence in perishable foods shelf life (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn
  • 978-2-913149-59-5 (literal)
Abstract
  • Food preservation is necessary to extend stored foodstuff shelf-life, in order to guarantee its safety an quality. Several techniques have been proposed till now to avoid any food contamination and deterioration. In this paper, the use of a new technology that employs the synergic effect of negative ions and low ozone concentration is considered. The experiments showed the ionized air, together with little ozone concentration, has a huge bactericidal effects. Unfortunately, the experimental evidence proved this thecnology is not effective on moulds (literal)
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