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EFFECT OF THE THICKNESS OF PRECOOKED FOODS IN CLOSED CONTAINERS ON COOLING TIME.

[In Russian. / En russe.]

Author(s) : DRONOV E. M., KORENEV A. M.

Type of article: Article

Summary

THE RESULTS OF ANALYTICAL AND TEST STUDIES OF THE COOLING OF PREPARED FOODS IN HERMETICALLY SEALED CONTAINERS ARE GIVEN. THE CHARTS GIVE THE COOLING TIME OF THE COOKED FOODS AS A FUNCTION OF THE COOLING AIR, THE THICKNESS OF THE LAYER OF PRODUCTS IN CONTAINERS, TAKING INTO ACCOUNT THE SPECIFICATIONS FOR THE COOLING PROCESS OF PREPARED FOODS.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-1449
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 4
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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