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Immersion chilling and freezing.

Réfrigération et congélation par immersion.

Author(s) : COMMERE B., CHOUROT J. M., LUCAS T., RAOULT-WACK A. L.

Summary

Immersion chilling and freezing enable savings in terms of time, energy and space, to be made. These processes are not widely used at present. CIRAD and Cemagref have linked their know-how in order to break down the barriers that had so far prevented the development of these processes on an industrial scale. The results obtained open up new applications in the food industry.

Details

  • Original title: Réfrigération et congélation par immersion.
  • Record ID : 1999-2986
  • Languages: French
  • Source: Froid indirect en agroalimentaire. Journée française du froid : recueil des conférences.
  • Publication date: 1998/10/20
  • Document available for consultation in the library of the IIR headquarters only.

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