ShareHigh pressure freezing.
La congélation par hautes pressions en question.
Author(s) : LE BAIL A.
Type of article: Article
Summary
An increase in pressure lowers the phase-change temperature of water. This basic principle has led researchers to study the use of high pressures to accelerate phase change and improve texture during the freezing of vegetable products such as green beans.
Details
- Original title: La congélation par hautes pressions en question.
- Record ID : 2004-0758
- Languages: French
- Source: Process - n. 1195
- Publication date: 2003/07
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs;
Vegetables - Keywords: Green vegetable; Process; Pressure; French bean; Freezing
-
DEUX NOUVELLES METHODES SPECIFIQUES DE CONGELAT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 3
View record
-
Hogedrukvriezen en -ontdooien.
- Author(s) : STOEL J. P. van der, RIESSEN G. J. van
- Date : 2003/07
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 96 - n. 7
View record
-
Combined modelling of the thermal properties an...
- Author(s) : STRAPASSON F., AMARANTE A., MARIANI V., et al.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
View record
-
Freezing of some selected vegetable varieties.
- Author(s) : POPA M., MENCINICOPSCHI G.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
View record
-
THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
View record