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Food freezing equipment: quality, safety and efficiency.

Author(s) : Air Products

Type of article: Article

Summary

Because the extremely cold temperatures of cryogenic gases like LIN and CO2 enable the most rapid freezing rates, cryogenic freezing minimizes organoleptic deterioration - such as loss of texture and dehydration - in sensitive food products.

Details

  • Original title: Food freezing equipment: quality, safety and efficiency.
  • Record ID : 30009730
  • Languages: English
  • Source: Cold Facts - vol. 29 - n. 3
  • Publication date: 2013

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