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APPLICATION OF CRYOMILLING TO FOOD PROCESSING.

[In Japanese. / En japonais.]

Author(s) : ASANO Y., SAKAKURA M.

Type of article: Article

Summary

SOME FOOD MATERIALS WERE POWDERED BY CRYOMILLING AND USED TO FLAVOUR FOODS. ROASTED ALMOND AND COFFEE BEANS WERE POWDERED IN A MILL AT 133 AND 173 K (-140 AND -100 DEG C) RESPECTIVELY. POWDERED MATERIALS WERE ADDED TO BUTTER, CREAM AND CAKES. FLAVOUR SCORES WERE SUPERIOR TO ALMOND AND COFFEE POWDER MILLED AT ORDINARY TEMPERATURE. GREEN TEA, NUTS, LEMONS, ORANGES, ANIMAL BONES, CRAB AND SHRIMP IN SHELLS AND SOME OTHER FOOD MATERIALS WERE ALSO POWDERED BY CRYOMILLING.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2289
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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