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IIR documentSummary
The problems of cooling cooked food such as hams, pies, soup and two compartment ready meals are discussed. Cooling data obtained from surveys of current commercial practice and from limited laboratory studies is given in tabular and graphic form. The economics of faster cooling processes notably by using higher air velocities, are considered. Two stage and vacuum cooling are among the systems investigated. G.R.S.
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Pages: 1990-4
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Details
- Original title: Cooling of cooked products.
- Record ID : 1993-1474
- Languages: English
- Publication date: 1990/09/24
- Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
1990-4; 551-557; fig.; tabl.; 6 ref.; discuss.
Indexing
- Themes: Precooked food
- Keywords: Prepared food; Economy; Chilling; Quality; Precooked food
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