ShareAPPLICATION OF CRYOCRUSHING TO THE SEPARATION OF FOODSTUFFS.
[In Japanese. / En japonais.]
Author(s) : HAGURA Y.
Type of article: Article
Summary
A REVIEW OF THE USE OF CRYOCRUSHING IN THE SEPARATION OF CITRUS JUICE INTO ITS INDIVIDUAL JUICE COMPONENTS AND FAT-RICH MUSCLE FROM FISH. THE ARTICLE DEALS WITH THE RELATION BETWEEN THE FREEZING TEMPERATURE AND THE DEGREE OF SEPARATION AND THE EFFECT OF TEMPERATURE ON THE BRITTLE FEATURE OF FISH MUSCLE, AS WELL AS THE SEPARATION OF LEAN AND FATTY MUSCLE. THE SEPARATING APPARATUS IS DESCRIBED.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1989-1375
- Languages: Japanese
- Source: Refrigeration - vol. 63 - n. 730
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Citrus fruit; Fish; Fruit juice; Cryogrinding
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FREEZE-CONCENTRATION OF AQUEOUS SOLUTIONS.
- Author(s) : PELT W. H. J. M. van, ROODENRIJS J. P.
- Date : 1987
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 80 - n. 11
View record
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APPLICATION OF CRYOMILLING TO FOOD PROCESSING.
- Author(s) : ASANO Y., SAKAKURA M.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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FREEZE CONCENTRATION OF SOME FOODSTUFFS USING I...
- Author(s) : WATANABE M.
- Date : 1989
- Languages : English
- Source: Agric. biol. Chem. - vol. 53 - n. 10
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CRYOMILLING OF FOODSTUFFS.
- Author(s) : MATSUBARA T.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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Homogenisation technology in the food industry.
- Author(s) : NISTRI L.
- Date : 1994
- Languages : English
- Source: Milk Ind. - vol. 96 - n. 4
View record