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MIXED FREEZING OF FOODSTUFFS.

LE FROID MIXTE EN SURGELATION DE PRODUITS ALIMENTAIRES.

Author(s) : LERMUZEAUX A.

Type of article: Article

Summary

CRYOGENICS AND MECHANICAL REFRIGERATION EACH HAVE THEIR DOMAIN IN FOOD FREEZING WITH COMMON AREAS THAT MAKE THEM APPEAR AS COMPETITORS. IN FACT, IT IS POSSIBLE TO ASSOCIATE THESE PROCESSES IN ORDER TO PROFIT FROM THE ADVANTAGES OF EACH: < MIXED FREEZING >. TWO TRENDS IN THE USE OF CRYOGENICS CORRESPOND TO ITS POSITION IN RELATION TO MECHANICAL REFRIGERATION: PRIOR TO THE LATTER, THE PRODUCT SURFACE IS HARDENED FOR NEW USES, QUALITY IMPROVEMENT, AN EASIER OPERATION OF THE WHOLE ; AFTER MECHANICAL REFRIGERATION, A FLEXIBLE INCREASE OF PRODUCTION CAPACITY IS OBTAINED. IN BOTH CASES MOST FREEZING IS PROVIDED BY MECHANICAL REFRIGERATION.

Details

  • Original title: LE FROID MIXTE EN SURGELATION DE PRODUITS ALIMENTAIRES.
  • Record ID : 1989-0955
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 6
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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