Procédés agro- alimentaires

Cours de Procédés agro- alimentaires PDF

Procédés agro- alimentaires

Les aliments subissent au cours du temps des altérations chimiques, biochimiques et biologiques qui se traduisent par des modifications organoleptiques, nutritionnelles et/ou sanitaires. Pour limiter cette dégradation et allonger leur durée de vie, il est nécessaire de développer des techniques de conservation qui nous assureraient des denrées alimentaires saines, non dangereuses, qui se garderaient le plus longtemps possible. Une « denrée alimentaire est dite dangereuse si elle est considérée comme préjudiciable à la santé ou impropre à la consommation humaine » .

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Voire Aussi Les modules de la même semestre:
Électrochimie
Transfert de Chaleur
Transfert de Matière
Techniques d'Analyse
Bilans Macroscopique
Pollution Air - Eaux - Sol
Procédés Pharmaceutique
Procédés Agro-alimentaire
Cinétique et Catalyse Homogène
Transfert de Quantité de Mouvement

Procédés agro- alimentaires

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