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
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Themes:
Food engineering;
Freezing of foodstuffs;
Vegetables - Keywords: Green vegetable; Process; Pressure; French bean; Freezing
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INDICATOR ORGANISMS ON FROZEN BLANCHED VEGETABLES.
- Author(s) : SPLITTSTOESSER D. F.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 37 - n. 6
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- Date : 2011/10
- Languages : English
- Source: Applied Thermal Engineering - vol. 31 - n. 14-15
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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
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Research trends in selected blanching pretreatm...
- Author(s) : XIN Y., ZHANG M., XU B., et al.
- Date : 2015/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 57
- Formats : PDF
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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