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DEEP-FREEZING: CHANGES IN THE FRUIT AND VEGETABLE SECTOR.

SURGELATION : EVOLUTIONS DANS LE DOMAINE DES FRUITS ET LEGUMES.

Author(s) : LUCAS L.

Type of article: Article

Summary

THE AUTHOR DESCRIBES THE CURRENT STATE OF DEEP-FREEZING IN THE FRUIT AND VEGETABLE SECTOR. HE COMPARES IT WITH OTHER PRESERVATION TECHNOLOGIES USING REFRIGERATION, AND DISCUSSES MARKET SEGMENTATION IN FRANCE AMONG THE DIFFERENT CATEGORIES (FRESH, CANNED, DEEP-FROZEN, FRESH AND PREPARED, PRECOOKED). HE THEN COMMENTS ON THE FRENCH DEFINITION OF DEEP-FREEZING, AND DISCUSSES DEEP-FREEZING TECHNOLOGIES (COMBINATION OF MECHANICAL REFRIGERATION AND CRYOGENICS) AND COMBINED METHODS (REFRIGERATION AND MODIFIED ATMOSPHERE, REFRIGERATION AND IONIZATION). HE STRESSES THE NEED FOR QUALITY, BEFORE DEEP-FREEZING (SELECTION OF THE PRODUCT, PREPARATORY OPERATIONS) AND AFTER DEEP-FREEZING (STORAGE, TRANSPORT AND DISTRIBUTION). HE DISCUSSES THE PROBLEM OF FINDING SUBSTITUTES FOR REFRIGERANTS WHICH CONTRIBUTE TO OZONE-LAYER DEPLETION AND THE GREENHOUSE EFFECT. J.R.

Details

  • Original title: SURGELATION : EVOLUTIONS DANS LE DOMAINE DES FRUITS ET LEGUMES.
  • Record ID : 1992-1693
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 108 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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