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FREEZING OF SEMI-LIQUID DAIRY PRODUCTS IN GRANULATE SHAPE INVOLVING CONTINUOUS PRODUCT MIXING WITH SOLID CARBON DIOXIDE.

SURGELATION DES PRODUITS LAITIERS SEMI-LIQUIDES SOUS FORME DE GRANULES PAR MELANGE EN CONTINU DU PRODUIT A SURGELER AVEC DE LA NEIGE CARBONIQUE.

Author(s) : JOZON P.

Summary

SEMI-LIQUID PRODUCTS ARE QUICK-FROZEN IN GRANULATE SHAPE (DIAMETER 10 TO 15 MM). PRODUCT AND SOLID CO2 ARE CONTINUOUSLY MIXED TOGETHER. THANKS TO ITS CONTACT WITH SOLID CO2, THE PRODUCT SOLIDIFIES IMMEDIATELY TO FORM INDIVIDUAL GRANULATED PELLETS. THIS PROCESS IS VERY WELL SUITED FOR FREEZING OF SEMI-LIQUID DAIRY PRODUCTS: CREAM, CURD, GRATED CHEESE. THE GRANULATE SHAPE OF INTERMEDIATE PRODUCTS MAKES THEM PARTICULARLY INTERESTING FOR EASY INTRODUCTION IN A PROCESSING LINE.

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Pages: 521-528

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Details

  • Original title: SURGELATION DES PRODUITS LAITIERS SEMI-LIQUIDES SOUS FORME DE GRANULES PAR MELANGE EN CONTINU DU PRODUIT A SURGELER AVEC DE LA NEIGE CARBONIQUE.
  • Record ID : 1985-2524
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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