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MICROWAVES: A SOLUTION FOR THAWING MEAT AND SEA PRODUCTS.

LES MICRO-ONDES : UNE SOLUTION POUR LA DECONGELATION DES PRODUITS CARNES ET PRODUITS DE LA MER.

Type of article: Article

Summary

SHORT PRESENTATION ON THE USE OF MICROWAVES FOR THAWING FOODSTUFFS. THEIR MECHANISM IS DESCRIBED AND THEIR ADVANTAGES ARE COMPARED WITH THE DRAWBACKS OF CLASSICAL THAWING PROCEDURES, BY INSISTING ON RAPID OPERATION (WHICH ALLOWS AN INTEGRATED CONTINUOUS UTILIZATION IN A PRODUCTION LINE). THE LIMITATIONS OF USE ARE ALSO EXPLAINED. THE TEXT IS ILLUSTRATED BY PHOTOS AND BY A DIAGRAM OF A CONTINUOUS OVEN MANUFACTRI FRANCE ; AN EXAMPLE IS GIVEN OF THAWING OF RAW MATERIALS IN THE PRODUCTION CHAIN OF A MANUFACTURER OF PREPARED FOOD. J.R.

Details

  • Original title: LES MICRO-ONDES : UNE SOLUTION POUR LA DECONGELATION DES PRODUITS CARNES ET PRODUITS DE LA MER.
  • Record ID : 1990-2367
  • Languages: French
  • Source: Ind. électr. Inf., Cah. Ind. aliment. - n. 20
  • Publication date: 1989/12
  • Document available for consultation in the library of the IIR headquarters only.

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