IIR document

Freezing of packed semi-liquid foodstuffs.

Author(s) : MICHNIEWICZ M.


Immersion, contact and air blast freezing of semi-liquid foodstuffs were examined and discussed. First heat transfer coefficients for the different methods were determined. After freezing tests and discussion including operating problems, the air blast freezing was chosen to be the best for wide varieties of packed semi-liquid products.

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Pages: 668-675


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  • Original title: Freezing of packed semi-liquid foodstuffs.
  • Record ID : 1996-0957
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20


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