ShareCryogenic cold for food.
Kryogene Kälte für Lebensmittel.
Author(s) : KOSOCK S., HOFFMANNS W., BLOCK R., et al.
Type of article: Article
Summary
Cryogenic cold does not only delay the deterioration of food during transport and storage, but it also often facilitates processing or allows the creation of entirely new products. Liquid nitrogen and liquid or solid carbon dioxide have a high inherent cold with corresponding refrigerating capacity. Both gases can safely be used with food. According to statutory provisions this application is neither subject to approval nor to declaration.
Details
- Original title: Kryogene Kälte für Lebensmittel.
- Record ID : 2002-2928
- Languages: German
- Source: KI Luft Kältetech. - vol. 37 - n. 12
- Publication date: 2001/12
- Document available for consultation in the library of the IIR headquarters only.
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THE USE OF TOTAL LOSS REFRIGERANTS IN TRANSPORT...
- Author(s) : HEAP R. D., MANSFIELD J. E.
- Date : 1982/11/04
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 6 p.; 4 fig.; 2 tabl.; 5 ref.
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A bibliography of biological ice nucleation.
- Author(s) : WARREN G. J.
- Date : 1994/09
- Languages : English
- Source: Cryo-Letters - vol. 15 - n. 5
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SOME SPECIAL WAYS OF HANDLING CRYOGENIC PRODUCT...
- Author(s) : IVANOV B. A., MARINYUK B. T.
- Date : 1986/09/08
- Languages : English
- Formats : PDF
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Experimental investigation of cooling rates of ...
- Author(s) : HAN R. H., HUA T. C., REN H. S.
- Date : 1995/05
- Languages : English
- Source: Cryo-Letters - vol. 16 - n. 3
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CARBON DIOXIDE. A VERSATILE CRYOGEN.
- Author(s) : SLADE E.
- Date : 1982
- Languages : English
- Source: Food Process. Ind. - vol. 51 - n. 613
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