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IIR documentSummary
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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Details
- 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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Indexing
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Themes:
Freezing of foodstuffs;
Packaging - Keywords: Pasty product; Food; Packaging; Freezing; Freezing time
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VAPOUR PERMEABILITY OF EVACUATED GRANULATED MAT...
- Author(s) : BRAZHNIKOV S. M.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
View record
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FREEZE-DRYING OF GRANULATED PRODUCTS WITH CONTI...
- Author(s) : BAJBUZ V. N.
- Date : 1981
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
View record
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Approximate estimation of body cooling time.
- Author(s) : LAVROV N. A., HRUNICHEVA E. A.
- Date : 1998
- Languages : Russian
- Source: Vestn. MGTU, Ser. Masinostr. - 70-81; 1 fig.; 3 ref.
View record
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PREDICTION OF FREEZING AND THAWING TIMES FOR FO...
- Author(s) : CLELAND D. J.
- Date : 1988/09/05
- Languages : English
- Source: Refrigeration for food and people.
- Formats : PDF
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PREDICTION OF COOLING AND FREEZING TIMES.
- Author(s) : HUNG Y. C.
- Date : 1990
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 5
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