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IIR documentSummary
The paper provides a brief outline of food industry freezing equipment and its development throughout the century. It considers requirements of equipment and an analytic survey of freezing units. These units may be classified according to kind of product, type of product movement, heat transfer characteristics or the specific design features.
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Pages: p 84-88
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Details
- Original title: Freezing equipment of the XXth century.
- Record ID : 2000-2585
- Languages: English
- Source: Refrigerated Transport, Storage and Retail Display.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Design; Quick freezing; Survey; Freezing; Freezer
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- Author(s) : HUAN Z., ZOU T., GUO Z.
- Date : 2005/03/28
- Languages : English
- Source: Latest Developments in Refrigerated Storage, Transportation and Display of Food Products.
- Formats : PDF
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Le tunnel de surgélation rapide.
- Author(s) : COMBY J.
- Date : 1998/06/04
- Languages : French
- Source: Le froid dans la chaîne alimentaire. Communications.
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Continuous process and production improvements ...
- Author(s) : LAMMERTZ M., BRIXY N.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
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COMPLEX USE OF PROCESSING UNITS DURING FOODSTUF...
- Author(s) : IONOV A. G., USTICH V. I.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
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Continuous contact freezers for freezing of liq...
- Author(s) : LE BAIL A., HAVET M., HUFFSCHMIT D., DUPRAT J. C., REVERDY Y.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record