ShareFood 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
Links
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Indexing
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Measurement of food dehydration during freezing...
- Author(s) : MULOT V., BENKHELIFA H., PATHIER D., et al.
- Date : 2019/07
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 103
- Formats : PDF
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Podwójna sila mrozenia.
- Author(s) : PAWLONKA G.
- Date : 2016/10
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 70 - n. 10
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Pour une meilleure conservation des produits al...
- Author(s) : AVILES C., IBARRA D.
- Date : 2018/09
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - n.1171
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Les technologies utilisées par l'agroalimentaire.
- Author(s) : KENNEDY C.
- Date : 2010/09
- Languages : French
- Source: J. RPF - n. 988
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Freezing without frontiers.
- Author(s) : MILLER J. P.
- Date : 1999/07
- Languages : English
- Source: AIRAH J. - vol. 53 - n. 7
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