ShareFREEZING TECHNIQUES.
LES TECHNIQUES DE SURGELATION.
Author(s) : MARTIN L.
Type of article: Article
Summary
DESCRIPTION OF THE DIFFERENT FREEZING TECHNIQUES WITH THEIR ADVANTAGES, DISADVANTAGES AND FIELDS OF APPLICATION: CRYOGENICS, MECHANICAL REFRIGERATION, CONTACT PLATES, IMMERSION, FLUIDIZATION, AND A COMBINATION OF CRYOGENICS AND MECHANICAL REFRIGERATION. J.L.
Details
- Original title: LES TECHNIQUES DE SURGELATION.
- Record ID : 1990-0613
- Languages: French
- Source: Surgélation - n. 280
- Publication date: 1989/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Industrial freezer; Liquid nitrogen; Immersion; Fluidization; Cryofluid; Cryofreezing; Freezing; Plate freezer
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LES MATERIELS DE SURGELATION INDUSTRIELLE.
- Date : 1987/02
- Languages : French
- Source: Grand Froid - vol. 3 - n. 19
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Continuous cryogenic freezing tunnels.
- Author(s) : FAUQUIER GIRO J.
- Date : 1992/09
- Languages : Spanish
- Source: Refrig. Frial - n. 24
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FREEZING AT THE SERVICE OF FOOD INDUSTRY.
- Date : 1984/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 137
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LIQUID NITROGEN IN FOOD FREEZING.
- Author(s) : HALL W.
- Date : 1985
- Languages : English
- Source: Food Rev. - vol. 12 - n. 2
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STATE-OF-THE-ART FREEZING SYSTEMS. A GOOD WAY T...
- Author(s) : MANS J.
- Date : 1982
- Languages : English
- Source: Process. prep. Foods - vol. 151 - n. 5
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