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Individual quick freezing of foods by hydrofluidization and pumpable ice slurries.

Congelación individual rapida de alimentos por hidrofluidificación.

Author(s) : FIKIIN K. A., FIKIIN A. G.

Type of article: Article

Summary

This article presents the Spanish translation of an article presented in the IIR Bulletin (reference 2001 - 0830). The paper is devoted to the so-called hydrofluidization method, recently suggested and patented by the authors to combine the advantages and overcome the drawbacks of both air fluidization and immersion food freezing techniques. Two main innovative aspects can clearly be distinguished: 1) use of unfreezable liquids as fluidizing agents; and 2) use of pumpable ice slurries as fluidizing media.

Details

  • Original title: Congelación individual rapida de alimentos por hidrofluidificación.
  • Record ID : 2003-0217
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 30 - n. 334
  • Publication date: 2002/02
  • Document available for consultation in the library of the IIR headquarters only.

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