Share

CRYOMILLING OF FOODSTUFFS.

[In Japanese. / En japonais.]

Author(s) : MATSUBARA T.

Type of article: Article

Summary

IT IS EXTREMELY DIFFICULT TO MILL RUBBER AND PLASTIC MATERIALS AT AMBIENT TEMPERATURE, AS ALSO SPICES AND FOODSTUFFS WHOSE FLAVOURS ARE EASILY SPOILED. CRYOMILLING CAN SOLVE THESE PROBLEMS AND A HIGH PERFORMANCE SYSTEM USING LIQUID NITROGEN HAS BEEN DEVELOPED FOR GRANULATING VARIOUS KINDS OF MATERIALS. SOME RESULTS OF MILLING FOODSTUFFS SUCH AS GRAINS, MEATS, SEA FOODS, FRUIT AND BEANS ARE PRESENTED. WHILE PRODUCTS REMAIN AS A POWDER AT LOW TEMPERATURE, A TEMPERATURE INCREASE CAUSES SOME OF THEM TO MELT INTO A SLUDGE BECAUSE OF THEIR HIGH WATER CONTENT, HENCE FREEZE-DRYING AFTER MILLING IS ONE OF THE BEST WAYS TO RETAIN THE PRODUCT IN POWDER FORM EVEN AT AMBIENT TEMPERATURE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2288
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (12)
See the source

Indexing