ShareNew technologies in the food industry involve condensed nitrogen.
Nowe technologie zastosowania skroplonego azotu w przemysle spozywczym.
Author(s) : KONDRATOWICZ J.
Type of article: Article
Summary
Modern cryogenic technology has made it easier to preserve liquid food and to spray food fat. Another advantage is that it is possible to resort to concentrated juices in the form of frozen droplets to prepare cold drinks for household or restaurant consumption. Cryogenic food fat sprays greatly reduce chemical reactions and fermentation, which is harmful to the quality of fat during storage.
Details
- Original title: Nowe technologie zastosowania skroplonego azotu w przemysle spozywczym.
- Record ID : 2003-0836
- Languages: Polish
- Source: Chlodnictwo - vol. 36 - n. 12
- Publication date: 2001
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Liquid nitrogen; Liquid; Lipid; Cryofreezing
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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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COMBINATION FREEZING: A NEW APPROACH TO FOOD FR...
- Date : 1991
- Languages : English
- Source: AGA-FRIGOSCANDIA, Rev. - 8-9; 2 fig.; 3 phot.
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Mixed cooling in quick-freezing of food.
- Author(s) : ZAMARO L. T.
- Date : 1991/11
- Languages : Spanish
- Source: Rev. ACAIRE - vol. 1 - n. 1
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Congelarea criogenica cu azot lichid.
- Author(s) : DAMIAN V.
- Date : 2008
- Languages : Romanian
- Source: FRIGO-CLIMA - n. 8-9
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LE FROID CRYOGENIQUE EN INDUSTRIE ALIMENTAIRE.
- Author(s) : MILESI J. L.
- Date : 1988
- Languages : French
- Source: Rev. gén. Froid - vol. 78 - n. 6
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