Share

CHILLING OF PRECOOKED FOODS.

[In Russian. / En russe.]

Author(s) : DRONOV E. M., KORENEV A. M.

Type of article: Article

Summary

THE RESULTS OF THEORETICAL AND TEST STUDIES ARE GIVEN FOR THE CHILLING OF PRECOOKED FOODS IN COOLING AIR AT CONSTANT TEMPERATURE AND FLOW RATE. THE THERMOPHYSICAL PARAMETERS OF SOME PRECOOKED FOODS OF FOUR TYPES WERE DETERMINED ACCORDING TO THE COMPOSITION AND STRUCTURE OF FOODSTUFFS. THE COOLING CONDITIONS ARE DISCUSSED, FROM THE SPECIFIC REQUIREMENTS APPEARING DURING THE COOLING PROCESS OF PRECOOKED FOODS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1143
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 11
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (105)
See the source

Indexing