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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- Formats : PDF
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