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Complex influences of cold room temperatures and ambient air on weight loss in frozen products.

[In Russian. / En russe.]

Author(s) : ZHADAN V. Z., ZELENOVSKIJ V. F.

Type of article: Article

Summary

A method for quantitatively evaluating the effectiveness of low temperature refrigeration during refrigerated processing of food products and their frozen storage is presented. The conclusion is reached that in many cities in the north of Russia, the reduction of the temperature in the cold storage room for frozen meat in the winter from -20 to -30 deg C does not reduce, but rather increases weight loss. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1996-0332
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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