Share

Freezing liquid products.

Congélation de produits liquides.

Author(s) : GIRARDON P.

Type of article: Article, Review

Summary

There are almost as many freezing techniques for liquid and pasty products (vegetable and fruit purees, cubes or cakes of sauce, ice cream scoops, bacterial strain lenses, etc.) as there are products. Cryogenic freezing is more flexible when seeking innovative solutions and is far more suitable than mechanical freezing techniques because of its wide range of parameters: foods can be paired readily, less adhesion to equipment, form and unit mass accuracy, visual aspect of the finished product and other important functional criteria for ingredients used in subsequent manufacturing processes. As a result, the freezing supply process, and the measuring and handling of the products are integrated features, the design of which is just as important as the design of the freezer itself.

Details

  • Original title: Congélation de produits liquides.
  • Record ID : 2010-1516
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 100 - n. 1107
  • Publication date: 2010/10

Links


See other articles in this issue (4)
See the source

Indexing