Share

Freezing and thawing of food: the influence of freezing rates and temperatures on product quality.

Invriezen en ontdooien van voedingsmiddelen: de invloed van invriessnelheid en temperatuur op de productkwaliteit.

Author(s) : VERMEEREN R. J. F., JURGENS A.

Type of article: Article

Summary

Cost-effective freezing with high product quality is still very difficult. Loss of shape and texture and drip are well known. These phenomena are strongly related with freezing rates and storage temperatures. Quicker and lower seems to offer many advantages regarding shelf life and aforementioned side effects of freezing. The introduction of CO2 offers the opportunity to go quicker and lower. The quality effects of this way of freezing are subject of research in the Compfreeze project. Models made of the freezing process will contribute to the prediction of quality of frozen food products.

Details

  • Original title: Invriezen en ontdooien van voedingsmiddelen: de invloed van invriessnelheid en temperatuur op de productkwaliteit.
  • Record ID : 2005-2605
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 98 - n. 6
  • Publication date: 2005/06

Links


See the source

Indexing