ShareCUTTING EQUIPMENT: FROM FLINT TO ULTRASOUND.
MATERIEL DE DECOUPE : DU SILEX A L'ULTRASON.
Author(s) : MAUFRAIS B.
Type of article: Article
Summary
AFTER DESCRIBING THE MECHANICAL AND SANITARY REQUIREMENTS OF FROZEN-FOOD CUTTING, THE AUTHOR REVIEWS TRADITIONAL PROCESSES: KNIFE, SAW, AND WIRE ; WATER-JET CUTTING IS DESCRIBED WITH IS ADVANTAGES AND DISADVANTAGES. FINALLY, ULTRASONIC CUTTING IS DESCRIBED WITH ITS QUALITIES AND COST. J.L.
Details
- Original title: MATERIEL DE DECOUPE : DU SILEX A L'ULTRASON.
- Record ID : 1992-1677
- Languages: French
- Source: Surgélation - n. 301
- Publication date: 1991/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Cutting (action); Frozen food; Equipment
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- Date : 1980/07
- Languages : French
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Effect of supercooling on the cutting of frozen...
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- Date : 2016/04/07
- Languages : English
- Source: 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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Des canapés sur mesure, grâce à la découpe au j...
- Date : 1993/04
- Languages : French
- Source: Process Mag. - n. 1082
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Cryogenic processing method for whole fish.
- Author(s) : HAGURA Y.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
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INCREASE IN RETAIL DISPLAY OF FROZEN LAMB CHOPS...
- Author(s) : MOORE V. J.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 3
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