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
See other articles in this issue (6)
See the source
Indexing
-
Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Process; Immersion; Freezing
-
La congélation par immersion : un procédé méconnu.
- Author(s) : CHOUROT J. M., FAVIER C.
- Date : 2001/01
- Languages : French
- Source: CT-Infos - n. 35
View record
-
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
View record
-
Réfrigération et congélation par immersion.
- Author(s) : COMMERE B., CHOUROT J. M., LUCAS T., RAOULT-WACK A. L.
- Date : 1998/10/20
- Languages : French
- Source: Froid indirect en agroalimentaire. Journée française du froid : recueil des conférences.
View record
-
FOOD PRODUCTS FREEZING PROCESS IN A LIQUID COOL...
- Author(s) : DITCHEV S., BRATANOV B., ANGELOV N.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
View record
-
Etude d'un procédé de congélation par froid mixte.
- Author(s) : MACCHI H., FLICK D., DELPUECH B., BILLIARD F.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record