ShareMixed cooling in quick-freezing of food.
[In Spanish. / En espagnol.]
Author(s) : ZAMARO L. T.
Type of article: Article
Summary
The author describes two types of "mixed cooling": the use of cryogenics before and after mechanical refrigeration. The advantages of the fist are: improved food quality, reduced weight losses and increased capacity of mechanically-refrigerated tunnels. The second increases production flexibility (seasonal peak shaving). The author gives examples of liquid nitrogen consumption in both cases. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1993-2028
- Languages: Spanish
- Source: Rev. ACAIRE - vol. 1 - n. 1
- Publication date: 1991/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Liquid nitrogen; Tunnel; Cryofluid; Cryofreezing; Freezing
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Continuous cryogenic freezing tunnels.
- Author(s) : FAUQUIER GIRO J.
- Date : 1992/09
- Languages : Spanish
- Source: Refrig. Frial - n. 24
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MAINTAINING FOOD SAFETY: THE USE OF CRYOGENIC R...
- Author(s) : LEESON R.
- Date : 1990
- Languages : English
- Source: Br. Food J. - vol. 92 - n. 4
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Linde AG tests freezing behaviour of products i...
- Author(s) : VOCKE P.
- Date : 1992/10
- Languages : Dutch
- Source: Koude Mag. - 26-27; 1 phot.
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The use of liquid nitrogen in food freezing.
- Author(s) : MILLER J. P.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 157-170; 9 fig.; 3 ref.
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Congelarea criogenica a produselor alimentare.
- Author(s) : DAMIAN V., ION I. V.
- Date : 2000/01
- Languages : Romanian
- Source: Cool Comf. - vol. 1 - n. 1
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