ShareCryogenics for food applications.
Author(s) : MURTHY C. T.
Type of article: Article
Summary
Definition and properties of cryogens (liquid nitrogen, liquid CO2 and R12). Effect of exposure of the food product to cryogens on its structure and the size of ice crystals. Application of cryogens to spice grinding and to the storage of fruit, vegetables and other products. Advantages of this type of process for the quality and the nutritional value of frozen food.
Details
- Original title: Cryogenics for food applications.
- Record ID : 1996-2813
- Languages: English
- Source: Indian Food Ind. - vol. 14 - n. 5
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Food; Liquid nitrogen; R12; Nutritional value; Quality; Spice; Cryofreezing; Cryogrinding; Freezing; CO2
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- Date : 1992/04
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