Abstract
The aim was to contribute to a more detailed debate on the use of natural gas for drying food in Denmark. Existing knowledge has been compared to the demand for developing and testing products in order to ensure that they contain the slightest possible amount of hazardous materials after direct drying. Analyses of the content of nitrite, nitrate and N-nitrosamines after direct and indirect drying with a known content of nitrogen oxides (NOx) and polycyclic aromatic compounds (PAH) in the drying air, and a predetermined temperature and time of residence in the drying zone have been studied in relation to relevant literature. Descriptions of possibilities for minimizing NOx and PAH have been found. (CLS) 25 refs.
Porsdal Poulsen, K;
[1]
Gregersen, P
[2]
- Danmarks Tekniske Hoejskole, Lyngby (DK)
- G-Styring, Kolding (DK)
Citation Formats
Porsdal Poulsen, K, and Gregersen, P.
Minimization of nitrite-, nitrate- and N-nitrosamines by direct drying of food using natural gas as fuel; Minimering af nitrit-, nitrat- og N-nitrosaminer ved direkte toerring af levnedsmidler med naturgas som braendsel.
Denmark: N. p.,
1990.
Web.
Porsdal Poulsen, K, & Gregersen, P.
Minimization of nitrite-, nitrate- and N-nitrosamines by direct drying of food using natural gas as fuel; Minimering af nitrit-, nitrat- og N-nitrosaminer ved direkte toerring af levnedsmidler med naturgas som braendsel.
Denmark.
Porsdal Poulsen, K, and Gregersen, P.
1990.
"Minimization of nitrite-, nitrate- and N-nitrosamines by direct drying of food using natural gas as fuel; Minimering af nitrit-, nitrat- og N-nitrosaminer ved direkte toerring af levnedsmidler med naturgas som braendsel."
Denmark.
@misc{etde_10133649,
title = {Minimization of nitrite-, nitrate- and N-nitrosamines by direct drying of food using natural gas as fuel; Minimering af nitrit-, nitrat- og N-nitrosaminer ved direkte toerring af levnedsmidler med naturgas som braendsel}
author = {Porsdal Poulsen, K, and Gregersen, P}
abstractNote = {The aim was to contribute to a more detailed debate on the use of natural gas for drying food in Denmark. Existing knowledge has been compared to the demand for developing and testing products in order to ensure that they contain the slightest possible amount of hazardous materials after direct drying. Analyses of the content of nitrite, nitrate and N-nitrosamines after direct and indirect drying with a known content of nitrogen oxides (NOx) and polycyclic aromatic compounds (PAH) in the drying air, and a predetermined temperature and time of residence in the drying zone have been studied in relation to relevant literature. Descriptions of possibilities for minimizing NOx and PAH have been found. (CLS) 25 refs.}
place = {Denmark}
year = {1990}
month = {Nov}
}
title = {Minimization of nitrite-, nitrate- and N-nitrosamines by direct drying of food using natural gas as fuel; Minimering af nitrit-, nitrat- og N-nitrosaminer ved direkte toerring af levnedsmidler med naturgas som braendsel}
author = {Porsdal Poulsen, K, and Gregersen, P}
abstractNote = {The aim was to contribute to a more detailed debate on the use of natural gas for drying food in Denmark. Existing knowledge has been compared to the demand for developing and testing products in order to ensure that they contain the slightest possible amount of hazardous materials after direct drying. Analyses of the content of nitrite, nitrate and N-nitrosamines after direct and indirect drying with a known content of nitrogen oxides (NOx) and polycyclic aromatic compounds (PAH) in the drying air, and a predetermined temperature and time of residence in the drying zone have been studied in relation to relevant literature. Descriptions of possibilities for minimizing NOx and PAH have been found. (CLS) 25 refs.}
place = {Denmark}
year = {1990}
month = {Nov}
}