ShareNew defrosting.
La "nouvelle" décongélation.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
Various techniques are currently used to defrost products. These can be divided into two categories: thermal processes and electrical processes. The various techniques are compared: still air, forced air, water by immersion, water by spraying, vacuum vapour, microwave, and ohmic heating.
Details
- Original title: La "nouvelle" décongélation.
- Record ID : 1996-0201
- Languages: French
- Source: Process - n. 1101
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Heat; Food; Microwave; Vapour; Air; Quick-frozen food; Water
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Microwavable frozen foods.
- Author(s) : TANEYA S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
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Freeze tolerance of processed foods.
- Author(s) : OKANO Y.
- Date : 1998/09
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 851
View record
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Microwave assisted thawing of model frozen food...
- Author(s) : VIRTANEN A. J., GOEDEKEN D. L., TONG C. H.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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Application of non-thermal technology in food t...
- Author(s) : XIE J., et al.
- Date : 1999
- Languages : Chinese
- Source: Journal of Refrigeration - n. 3
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LA CONGELATION, LA SURGELATION ET LA DECONGELAT...
- Author(s) : PINEL M.
- Date : 1980
- Languages : French
- Source: ADRIA Bull. - vol. 7 - n. 6
View record