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Belgian firm turns to cryogenic freezing to make golden, crispy crust meat snacks.

Type of article: Article

Summary

Indirect transfer of cold via liquid nitrogen refrigerant and circulating air flow gets the delicate job done. Speed of operation yields added bonus: crunchier crust with better appearance.

Details

  • Original title: Belgian firm turns to cryogenic freezing to make golden, crispy crust meat snacks.
  • Record ID : 2004-0186
  • Languages: English
  • Source: Quick frozen Foods int. - vol. 44 - n. 4
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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