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FACTORIES FOR VEGETABLE QUICK-FREEZING: FOOD PROCESSING LINES EQUIPMENT.

USINES DE SURGELATION DE LEGUMES : LES EQUIPEMENTS DES LIGNES DE PREPARATION DES PRODUITS.

Author(s) : LE GRAND V.

Type of article: Article

Summary

DETAILED TECHNOLOGICAL DESCRIPTION OF 4 INDUSTRIAL PROCESSING LINES FOR VEGETABLES BEFORE FREEZING (PEAS AND KIDNEY BEAN FRENCH BEANS ; SPINACH ; ROOT CROPS: CARROTS, TURNIPS, POTATOES, SCORZONERAS AND CELERIACS). THE PREPARATION PROCESS AS A WHOLE FOR EACH APPARATUS IN THE LINES IS DESCRIBED ; THEIR OPERATION IS EXPLAINED AND THEIR PARTICULAR USAGE IS UNDERLINED. DIAGRAMS AND PHOTOS ILLUSTRATE THE DESCRIPTIONS. THE AUTHOR CONCLUDES WITH SOME REMARKS AND TECHNICAL RECOMMENDATIONS ON INTERMEDIATE TRANSPORTS AND ON THE MATERIALS TO BE USED. J.R.

Details

  • Original title: USINES DE SURGELATION DE LEGUMES : LES EQUIPEMENTS DES LIGNES DE PREPARATION DES PRODUITS.
  • Record ID : 1989-1504
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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