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Control of thawing in industrial media: "tempering" by microwaves in agro-food industries.

Bien maîtriser la décongélation en milieu industriel : le "tempérage" par micro-ondes dans les industries agroalimentaires.

Author(s) : DUTTO T., MAESTRALI B.

Type of article: Article

Summary

The thawing of products is often an operation which does not adapt well to continuous procedures; if it's not mastered it leads to deterioration of foods. The article features a partial thawing technique exciting more and more the industrialists' interest: microwaves.

Details

Original title: Bien maîtriser la décongélation en milieu industriel : le "tempérage" par micro-ondes dans les industries agroalimentaires.
Record ID : 1995-3567
Languages: French
Source: Rev. gén. Froid - n. 951
Publication date: 1995/03
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Thawing; Operation; Food; Microwave; Treatment; Design; Frozen food