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Freezing difficult products.

Type of article: Article

Summary

Two-step technology starts with low temperature crust freezing followed by deep core freezing. This technique allows fragile, sticky and highly viscous food products to be surface frozen prior to entering a traditional air-blast freezing system for the completion of the freezing cycle.

Details

  • Original title: Freezing difficult products.
  • Record ID : 1997-1518
  • Languages: English
  • Source: Meat Process., int. Ed. - vol. 3 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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