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File: refrigeration in the food industry.

Dossier : le froid dans l'industrie alimentaire.

Author(s) : UENO S., DO G. S., SAGARA Y., et al.

Type of article: Article

Summary

Most this file is devoted to freezing and deep-freezing of foodstuffs. On one hand, several authors are interested in the formation and morphology of ice crystals. On the other hand, a deep freezing technique using an air jet is presented. Two articles are devoted to heat transfer and temperature changes. One article presents two alternative methods for cooling bread after cooking. Damage to the plant tissues during freezing, in particular for mangoes, is presented in one article.

Details

  • Original title: Dossier : le froid dans l'industrie alimentaire.
  • Record ID : 2005-1275
  • Languages: French
  • Source: Rev. gén. Froid - n. 1048
  • Publication date: 2004/11

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