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COMPARATIVE PERFORMANCE OF AIR-BLAST AND LIQUID NITROGEN FREEZING OF FOODS.

Author(s) : GOSWAMI T. K., DAS H., BOSE A. N.

Type of article: Article

Summary

FREEZING TIME, COST OF FREEZING AND ENERGY REQUIREMENTS IN FREEZING OF FOODS BY AIR-BLAST AND LIQUID NITROGEN HAVE BEEN COMPARED. THE QUALITY OF FROZEN FOODS AS OBTAINED BY THE TWO METHODS HAS ALSO BEEN COMPARED. INVESTIGATIONS HAVE SHOWN THAT LOW FREEZING TIME, LOW EVAPORATION LOSS DURING FREEZING, LOW PRODUCT SHRINKAGE AND HIGH OVERALL ACCEPTABILITY CAN SOMEWHAT COMPENSATE FOR THE HIGH OPERATING COST OF LIQUID NITROGEN FREEZING OVER THE AIR-BLAST FREEZING.

Details

  • Original title: COMPARATIVE PERFORMANCE OF AIR-BLAST AND LIQUID NITROGEN FREEZING OF FOODS.
  • Record ID : 1987-0234
  • Languages: English
  • Source: Indian J. Cryog. - vol. 10 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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