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Individual quick freezing of foods by hydrofluidisation and pumpable ice slurries.
Author(s) : FIKIIN K. A., FIKIIN A. G.
Summary
The paper is devoted to the so-called hydrofluidisation method, recently suggested and patented by the authors to bring together the advantages and to overcome the drawbacks of both air fluidisation and immersion food freezing techniques. Two main innovative aspects can clearly be distinguished: 1/ employment of unfreezable liquids as fluidising agents and 2/ use of pumpable ice slurries as fluidising media.
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Details
- Original title: Individual quick freezing of foods by hydrofluidisation and pumpable ice slurries.
- Record ID : 2001-0830
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Congelación individual rapida de alimentos por hidrofluidificación.
L'ice slurry (ghiaccio binario) per una surgelazione veloce degli alimenti: surgelamento singolo degli alimenti mediante idrofluidizzazione.
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Two-phase heat carrier; Ice slurry; Food; Process; Fluidization; Freezing
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