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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LA DECONGELATION ET LES MATERIELS DE DECONGELAT...
- Author(s) : LABROSSE G.
- Date : 1983/02
- Languages : French
- Source: Surgélation - n. 211
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1994 directory of frozen food equipment manufac...
- Author(s) : GUDAL O.
- Date : 1994/07
- Languages : English
- Source: Quick frozen Foods int. - vol. 36 - n. 1
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1995 directory of frozen food equipment manufac...
- Author(s) : GUDAL O.
- Date : 1995/07
- Languages : English
- Source: Quick frozen Foods int. - vol. 37 - n. 1
View record