ShareFREEZING: AT THE FRONTIERS OF THE IMPOSSIBLE.
SURGELATION : AUX FRONTIERES DE L'IMPOSSIBLE.
Type of article: Article
Summary
NEARLY ALL PRODUCTS ARE FREEZABLE: SMALL-SIZED HIGH ADDED VALUE PRODUCTS WITHCRYOGENICS, AND THOSE WHICH DO NOT HANDLE EASILY WITH MECHANICAL REFRIGERATION. DIFFERENTIAL FREEZING IS POSSIBLE THROUGH CONTROLLED FLUIDIZATION. PLATE FREEZERS ARE NOW COMPLETELY AUTOMATED. FINALLY, CRYOGENICS IS OFTEN USED IN CONJUNCTION WITH MECHANICAL FREEZING. J.L.
Details
- Original title: SURGELATION : AUX FRONTIERES DE L'IMPOSSIBLE.
- Record ID : 1991-1182
- Languages: French
- Source: Grand Froid - vol. 6 - n. 57
- Publication date: 1990/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Quick-frozen food; Frozen food; Fluidization; Freezing
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- Author(s) : PINEL M.
- Date : 1980
- Languages : French
- Source: ADRIA Bull. - vol. 7 - n. 6
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- Date : 1995/06
- Languages : French
- Source: Ind. aliment. agric. - vol. 112 - n. 6
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Une nouvelle génération de surgélateurs IQF.
- Author(s) : REVERDY Y.
- Date : 1996/09
- Languages : French
- Source: Rev. gén. Froid - vol. 86 - n. 966
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Produits surgelés enrobés par voie cryogénique.
- Author(s) : DREANO J. L., GIRARDON P.
- Date : 1999/04
- Languages : French
- Source: Ind. aliment. agric. - vol. 116 - n. 4
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STORAGE EXPERIMENTS WITH DEEP-FROZEN FOODS.
- Author(s) : REINDL B., GROSSKLAUS R., BUSSE H.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
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