ShareFreezing rate and quality of quick-frozen food.
La vitesse de surgélation et qualité des produits surgelés.
Author(s) : LUCAS L.
Type of article: Article
Summary
The article firstly examines the main quality criteria of foodstuffs. Details are given of the role of the cooling rate at various stages (crusting, crystallization, end of cooling) as well as enzymic blockage prior to freezing. The following topics are also considered: problem of freezing rates at various stages, the role of other processing steps and the cold chain in obtaining a high-quality product. Finally, the importance of quick-freezing in current research programmes is examined, together with its role in stimulating technical progress.
Details
- Original title: La vitesse de surgélation et qualité des produits surgelés.
- Record ID : 1993-0253
- Languages: French
- Source: Rev. gén. Froid - vol. 81 - n. 8
- Publication date: 1991/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
View record
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Physical-chemical and dietetic-biological aspec...
- Author(s) : NICOLAI E., FILIPPETTI F.
- Date : 1992/09
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 307
View record
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STUDIES OF THE QUALITY AND STABILITY OF SOME FR...
- Author(s) : TOMASICCHIO M.
- Date : 1990
- Languages : Italian
- Source: Ind. Conserve - vol. 65 - n. 3
View record
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Qualité sensorielle des denrées surgelées d'ori...
- Author(s) : PHILIPPON J.
- Date : 1995/07
- Languages : French
- Source: Rev. gén. Froid - vol. 85 - n. 955
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LA QUALITE DES SURGELES PASSE PAR L'EMBALLAGE.
- Author(s) : CARLES L.
- Date : 1984/10
- Languages : French
- Source: Agro Ind. - n. 2
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