ShareFundamental aspects of freeze-cracking.
Author(s) : HUNG Y. C., KIM N. K.
Type of article: Article
Summary
Although rapid freezing produces high-quality foods, some products crack or shatter if exposed to extremely low-temperature liquid for a long time. The article reviews the phenomenon and strategies for its prevention.
Details
- Original title: Fundamental aspects of freeze-cracking.
- Record ID : 1997-3328
- Languages: English
- Source: J. Food Technol. - vol. 50 - n. 12
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Liquid nitrogen; Recommendation; Quick freezing
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Calculation of duration of quick freezing of fo...
- Author(s) : AKSELROD I. L., VENGER K. P., ANTONOV A. A.
- Date : 2004
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
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Novel cryogenic technologies for the freezing o...
- Author(s) : ESTRADA FLORES S.
- Date : 2002/07
- Languages : English
- Source: EcoLibrium - vol. 1 - n. 6
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Przyszlosciowe technologie zastosowania skroplo...
- Author(s) : KONDRATOWICZ J., CHWASTOWSKA I.
- Date : 2003
- Languages : Polish
- Source: Chlodnictwo - vol. 38 - n. 6
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Il congelamento criogenico dei prodotti aliment...
- Author(s) : SPENCER U.
- Date : 2001/12
- Languages : Italian
- Source: Zero sotto Zero - vol. 10 - n. 9
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New freezing technologies provide cold comfort.
- Author(s) : BYRNE M.
- Date : 1997/09
- Languages : English
- Source: Food Eng. int. - vol. 22 - n. 4
View record