ShareGENERAL REFLECTIONS ON FOOD CHILLING. LEVELS AND METHODS ; SYSTEMS AND EQUIPMENT.
[In Spanish. / En espagnol.]
Author(s) : ALONSO M.
Type of article: Article
Summary
CLASSIFICATION CRITERIA FOR CHILLING METHODS. COOLING RATE. AIR-BLAST COOLING: COOLING CELLS AND TUNNELS. CONTINUOUS COOLERS WITH CONVEYOR BELT. REFRIGERATED TRANSPORT. HYDROCOOLING. ICING. VACUUM COOLING. LIQUID COOLERS: JACKETED TANK, IRRIGATION COOLER (BAUDELOT), SHELL AND TUBE, COAXIAL, PLATE LIQUID COOLER. RADIATION COOLERS. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1985-2389
- Languages: Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 140
- Publication date: 1984/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Chilling of foodstuffs
- Keywords: Radiation; Precooling; Icing; Vacuum; Tunnel; Refrigerated transport; Chiller; Chilling; Air; Chilled water; Water
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