ShareInstant controlled expansion, competitor to freeze-drying.
Le procédé par détente instantanée contrôlée concurrent de la lyophilisation.
Type of article: Article
Summary
Instant controlled expansion is a new drying process for fruits and vegetables with lower net costs than freeze-drying which, depending on the particular case, can yield essentially identical results in shape and texture, if not better results in taste and colour for food products.
Details
- Original title: Le procédé par détente instantanée contrôlée concurrent de la lyophilisation.
- Record ID : 1996-0210
- Languages: French
- Source: Process - n. 1101
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Agroalimentaire : le déshydraté au goût du lyop...
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- Date : 1994/09/15
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- Date : 2001/01
- Languages : French
- Source: Monde aliment. - vol. 5 - n. 1
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Les hautes pressions hydrostatiques comme trait...
- Author(s) : ZUBER F.
- Date : 2000
- Languages : French
- Source: CT-Infos - HS 2000; 30-34; fig.
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Le défi de la stérilisation par hautes pressions.
- Author(s) : MEYER J. M.
- Date : 1993/03/11
- Languages : French
- Source: Usine nouv. - n. 2401
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Des événements qui soufflent le chaud et le froid.
- Author(s) : MOREL F.
- Date : 1996/12
- Languages : French
- Source: Process - n. 1122
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