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DEHYDROFROZEN FOODS.

[In Czech. / En tchèque.]

Author(s) : MIHALIK J.

Type of article: Article

Summary

THE AIM OF FOOD DEHYDRO-FREEZING IS REMOVING 15-20% OF HUMIDI TY WITHOUT UNDESIRABLE CHANGES DUE TO OXIDATION BY ATMOSPHERIC OXYGEN. THE EFFECT OF THE NEW PROCESSING METHOD WILL BE REDUCING THE CONSUMPTION OF POWER FOR FREEZING, SAVINGS IN PACKAGING MATERIAL, STORAGE AND TRANSPORT COST. THE TESTS HAVE PROVEN EXPECTED HIGH CONSERVATION OF NUTRITIONAL VALUES.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1988-0632
  • Languages: Czech
  • Source: Prum. Potravin - vol. 38 - n. 8
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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