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IIR document

FOOD PRODUCTS FREEZING PROCESS IN A LIQUID COOLING MEDIUM.

Author(s) : DITCHEV S., BRATANOV B., ANGELOV N.

Summary

THE AUTHORS GIVE RESULTS OF RESEARCH ON FREEZING PROCESSES FOR FRUIT AND VEGETABLES, WHICH CONSISTS OF IMMERSING THESE PRODUCTS IN A LIQUID MEDIUM. THIS FREEZINGPROCESS IS DESCRIBED, AND THE CHANGES IN VARIOUS PARAMETERS ARE ANALYZED THE RESULTS SHOW THE FEASIBILITY OF THE METHOD WHICH ALSO REDUCES THE FREEZING TIMES. THEY WERE ALSO USED FOR THE DEVELOPMENT OF A NEW CONTINUOUS FREEZING PROCESS FOR FRUIT AND VEGETABLES IN BULK, WHICH USES THE PRINCIPLE OF THE FLUIDIZED BED.

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Pages: 1990-4

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Details

  • Original title: FOOD PRODUCTS FREEZING PROCESS IN A LIQUID COOLING MEDIUM.
  • Record ID : 1992-1678
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 425-429; 2 fig.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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