ShareINTERMEDIATE MOISTURE, EQUILIBRIUM RELATIVE HUMIDITY AND FREEZE FLO FOOD PROCESSING TECHNOLOGY.
Type of article: Periodical article
Summary
MOISTURE AND THE THERMODYNAMIC ACTIVITY OF WATER IN FOODS ARE DISCUSSED AND DEFINED BY MEANS OF EQUATIONS. THE LOWER THE WATER ACTIVITY IN A FOOD SYSTEM THE LESS THE WATER IS AVAILABLE FOR CHEMICAL REACTIONS. IN OTHER WORDS SOME WATER IS . THE FREEZE FLO TECHNOLOGY ENABLES FOOD WITH INTERMEDIATE MOISTURE TO BE KEPT AT FREEZER TEMPERATURE READY FOR USE WITHOUT DEFROSTING SINCE ICE CRYSTALS DO NOT FORM IN THE FOOD. C.R.F.
Details
- Original title: INTERMEDIATE MOISTURE, EQUILIBRIUM RELATIVE HUMIDITY AND FREEZE FLO FOOD PROCESSING TECHNOLOGY.
- Record ID : 1983-1767
- Languages: English
- Source: TRRF, Inf. Bull. - n. 10
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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RELATIONSHIP BETWEEN WATER ACTIVITY AND FREEZIN...
- Author(s) : CHEN C. S.
- Date : 1987
- Languages : English
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WATER ACTIVITY CHANGE IN AQUEOUS SOLUTIONS AT S...
- Author(s) : CHEN C. S.
- Date : 1988
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 21 - n. 5
View record
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LE COMPORTEMENT PHYSIQUE DES PRODUITS SOUMIS A ...
- Author(s) : GAC A.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 3
View record
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Qualité des produits surgelés.
- Author(s) : SIMATOS D., BLOND G., LE MESTE M.
- Date : 1997/04/02
- Languages : French
- Source: Rencontres AGORAL, Nancy - 179-193 (14 p.); 10 fig.; 2 tabl.; 18 ref.
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BEHAVIOUR OF FROZEN FOODS IN THE FREEZING CHAIN.
- Author(s) : KUHNE
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 93
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