ShareImmersion freezing: a process that is not yet well known.
La congélation par immersion : un procédé méconnu.
Author(s) : CHOUROT J. M., FAVIER C.
Type of article: Article
Summary
The immersion of food products in a liquid in order to freeze them is very effective. Nonetheless, traces of the freezing liquid have to be eliminated, especially on unpacked products. The quality of the liquid has to be checked regularly.
Details
- Original title: La congélation par immersion : un procédé méconnu.
- Record ID : 2002-1884
- Languages: French
- Source: Rev. gén. Froid - vol. 91 - n. 1016
- Publication date: 2001/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Process; Immersion; Freezing
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La congélation par immersion : un procédé méconnu.
- Author(s) : CHOUROT J. M., FAVIER C.
- Date : 2001/01
- Languages : French
- Source: CT-Infos - n. 35
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On the applicability of a plug flow immersion f...
- Author(s) : ZARKADAS D. M., MITRAKAS M.
- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 8
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Technical and economic model for the freezing c...
- Author(s) : CHOUROT J. M., MACCHI H., FOURNAISON L., et al.
- Date : 2003
- Languages : English
- Source: Energy Conversion and Management - n. 44
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The importance of numerical method in study of ...
- Author(s) : PORNEALA S., IOSIFESCU C., ALBOAIE COTUNA S.
- Date : 2008
- Languages : English
- Source: Buletinul Institutului politehnic din Iasi, Sectia Constructii de Masini - vol. 54 (58) - n. 2
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Calculation of freezing time of small size food...
- Author(s) : VENGER K. P., KOVTUNOV E. E.
- Date : 1998
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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