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Freezing and deep freezing foods.

La congélation et surgélation des aliments.

Author(s) : LE BAIL A.

Type of excerpt: Book chapter

Summary

Freezing consists in cooling foodstuffs below their freezing point in order to turn the constitutive water into ice, thus making it possible to reduce the mobility of the water, to inhibit the multiplication of microorganisms and to slow or put a stop to certain deterioration mechanisms.

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Pages: pp. 40-41

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Details

  • Original title: La congélation et surgélation des aliments.
  • Record ID : 2010-3498
  • Languages: French
  • Source: 2008 - Année du froid : 100 ans au service du développement du froid et de ses applications.
  • Publication date: 2008/06

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