ShareNew cooling process involving continuous use of liquid CO2 and liquid nitrogen.
[In German. / En allemand.]
Author(s) : BRANNOLTE H. D.
Type of article: Article
Summary
The patented process involves direct nebulizing in order to maintain optimum process temperatures, particularly in the production of pickled products and certain meat products.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-1655
- Languages: German
- Source: Fleischwirtschaft - vol. 73 - n. 9
- Publication date: 1993/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Liquid nitrogen; Liquid; Meat; Treatment; Chilling; Meat product; Process; CO2
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- Date : 1995/10
- Languages : English
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- Author(s) : GARNREITER F.
- Date : 1987/08
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- Source: Fleischwirtschaft - vol. 67 - n. 8
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Making uncooked sausage with liquid nitrogen: a...
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Kühlung nach genauen Regeln.
- Author(s) : GÜNTHER S., KISSI M.
- Date : 2006/12
- Languages : German
- Source: Fleischwirtschaft - vol. 86 - n. 12
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Chilling, freezing and transport: refrigeration...
- Author(s) : HOFFMANNS W.
- Date : 1994/12
- Languages : English
- Source: Fleischwirtschaft - vol. 74 - n. 12
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