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Food material by freeze-rotational grind trituration method.

[In Japanese. / En japonais.]

Author(s) : ENDO E.

Type of article: Article

Summary

The authors developed the freeze-rotational trituration method, by which superior food grade micronized paste was obtained easily. The method comprises a continuous process in which the frozen raw materials are triturated rotationally under the cooling temperature. These conditions are carefully controlled to avoid oxidation from air, so that the end products are micronized, fibrous and stable for lipid oxidation. Another advantage is in savings in energy and operating costs, since the method does not require refrigerant, and raw materials which have been stored for long time can be efficiently reproduced. This method is also applicable to various raw materials which have been considered unsuitable for use as paste or powder: for instance, spices, fruits, vegetables and fish meals.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-2765
  • Languages: Japanese
  • Source: Refrigeration - vol. 66 - n. 768
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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