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Comparison of product quality after air blast and cryogenic freezing processes.

Author(s) : RICHARDSON P. S., GEORGE R. M.

Summary

The paper compares air-blast and cryogenic freezing for a range of products (peas, Brussels sprouts, strawberries and a coated chicken product) to compare both freezing times and sensory quality. Sensory evaluation was conducted after 1 month and 6 months of frozen storage. The results showed no statistically significant difference in sensory product quality, for samples processed by cryogenic or air-blast freezing.

Details

Original title: Comparison of product quality after air blast and cryogenic freezing processes.
Record ID : 2003-0831
Languages: English
Source: Food & drink 2000. Processing solutions for innovative products.
Publication date: 2000/09/12
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Freezing of foodstuffs
Keywords: Food; Comparison; Air; Quality; Process; Cryogenics; Freezing