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Evaporative freezing and cryodesiccation of vegetable-based food products.

[In Russian. / En russe.]

Author(s) : IVANOV V. I., BRAZHNIKOV S. M., SHATNYJ V. I., KIRJUSHIN N. V.

Type of article: Article

Summary

During the study of the evaporative vacuum freezing and the cryodesiccation of liquid, vegetable-based food products, it was discovered that a high-quality final product can be obtained through this technology by reducing its size. Practically speaking, this can be done by undertaking the process in thin layers or by introducing the primary material into the vacuum through spraying. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1996-0550
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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