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FREEZE FLO.

[In Japanese. / En japonais.]

Author(s) : KIZAWA M.

Type of article: Article

Summary

FREEZE FLO, A SIGNIFICANT TECHNOLOGICAL BREAKTHROUGH IN FROZEN FOOD PROCESSING IS REVOLUTIONIZING THE CONCEPTS BASIC TO FREEZING ITSELF. FREEZE FLO WAS DEVELOPED AND PATENTED IN 1979. WITH THIS PROCESS, FOODS STORED AT 255 K (-18 DEG C) REMAIN SOFT AND READY FOR USE AS THERE ARE NO ICE CRYSTALS. OTHER ADVANTAGES ARE LONG SHELF LIFE AND SAFETY DUE TO ELIMINATING THE ENVIRONMENT NECESSARY FOR BACTERIAL GROWTH/DEVELOPMENT IN FOOD. FREEZE FLO TECHNOLOGY CAN BE APPLIED TO BOTH REFRIGERATED AND AMBIENT STORED PRODUCTS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-0175
  • Languages: Japanese
  • Source: Refrigeration - vol. 59 - n. 685
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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