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Moisture control of frozen foods.

[In Russian. / En russe.]

Author(s) : BALJUBASH V. A., DOBRJAKOV V. A., GRIGOR'JAN R. G.

Type of article: Article

Summary

A method of checking moisture content when it exceeds 50% in frozen foods (curds, minced meat) has been developed. The method is based on the anomalous properties of water during transition to a solid phase-ice. Given results of experimental investigations confirm the possibility of using the new method.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1997-0830
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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