Share

APPLICATION OF FREEZE-DRYING. PROCESSING OF AGAR AND < KORI-MOCHI > (FROZEN AND DRIED WAXY RICE CAKE).

[In Japanese. / En japonais.]

Author(s) : MATSUHASHI T.

Type of article: Article

Summary

AGAR MANUFACTURING METHODS AND THE RELATED PHYSICAL AND CHEMICAL CHARACTERISTICS OF AGAR ARE DESCRIBED WITH EMPHASIS ON THE DRYING PRINCIPLE IN THE PROCESS OF FREEZING AND DRYING THE GEL. THE PRESENT AGAR PRODUCING INDUSTRY, THE HISTORICAL INNOVATION OF THIS DRIED SEAWEED-COLLOIDAL SUBSTANCE, PROCESSING FACTORS WHICH MIGHT AFFECT THE FINAL DRY PRODUCTS, AND ENERGY SAVINGS IN THE FREEZING PROCESS ARE REVIEWED IN ILLUSTRATIONS AND TABLES. THE KNOW-HOW TO PRODUCE < KORI-MOCHI >, A DRIED BULKY WAXY RICE-CAKE, USING THE CONVENTIONAL FREEZING METHOD AND THE NEWLY DEVELOPED FREEZE-DRYING METHOD ARE BRIEFLY DESCRIBED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2531
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (12)
See the source

Indexing