ShareETHANOL BRINE IMMERSION FREEZING SYSTEM.
[In Japanese. / En japonais.]
Author(s) : OGAWA Y.
Type of article: Article
Summary
USING THIS BRINE AT TEMPERATURES OF 233 K (-40 DEG C) OR BELOW PROVIDES VERY RAPID FREEZING AND PERFORMANCE IS AS GOOD AS A LIQUID NITROGEN OR CARBON DIOXIDE FREEZING SYSTEM. IMPROVED PRODUCT QUALITY AND REDUCED PRODUCTION COSTS HAVE GAINED THIS NEW SYSTEM GREATER POPULARITY IN THE FREEZING OF NON-PROCESSED FOOD ITEMS SUCH AS FISH, MEAT AND PREPARED FOODS. THE ARTICLE DESCRIBES THE MAIN FEATURES AND FUNCTIONS OF THE SYSTEM WITH EXAMPLES OF PRACTICAL APPLICATIONS.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1989-1372
- Languages: Japanese
- Source: Refrigeration - vol. 63 - n. 730
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Industrial freezer; Brine; Meat; Fish; Precooked food; Immersion; Ethanol; Freezing
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OTTESEN IMMERSION FREEZING: STILL OF INTEREST.
- Author(s) : POULSEN K. P.
- Date : 1982/09
- Languages : English
- Source: Scand. Refrig. - vol. 11 - n. 4
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FOOD FREEZING INSTALLATIONS. PRESENT SITUATION ...
- Author(s) : GRUDA Z.
- Date : 1986
- Languages : Polish
- Source: Chlodnictwo - vol. 21 - n. 10-11
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STATE-OF-THE-ART FREEZING SYSTEMS. A GOOD WAY T...
- Author(s) : MANS J.
- Date : 1982
- Languages : English
- Source: Process. prep. Foods - vol. 151 - n. 5
View record
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FREEZING AT THE SERVICE OF FOOD INDUSTRY.
- Date : 1984/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 137
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THEORY AND EQUIPMENT FOR CHILLING AND FREEZING ...
- Author(s) : OGAWA Y.
- Date : 1986
- Languages : Japanese
- Source: Refrigeration - vol. 61 - n. 703
View record