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NEW TRENDS IN FRUIT AND VEGETABLE FREEZING.

[In Spanish. / En espagnol.]

Author(s) : LAFUENTE B.

Type of article: Article

Summary

RECENT ADVANCE IN THE KNOWLEDGE OF BLANCHING AND ITS EFFECT ON TEXTURE. STEPWISE BLANCHING: ITS EFFECT ON PECTIN METHYL ESTERASE. DEVELOPMENT OF NEW BLANCHING SYSTEMS: WATER RE-CYCLING, HYDROSTATIC STEAM BLANCHING AND COOLING, INDIVIDUAL QUICK BLANCHING (IQB), HELICAL VIBRANT BLANCHER AND COOLER. COST OF BLANCHING. POLLUTION. ADVANCED FREEZING, COLD STORAGE AND REFRIGERATED TRANSPORT SYSTEMS. INDIVIDUAL QUICK FREEZING. PNEUMATIC DEFROSTING (AIR DEFROST SYSTEM). ENERGY SAVINGS: HEAT RECOVERY FROM ENGINE EXHAUST GASES, < FUEL-FREEZE > SYSTEM. INTERMODAL TRANSPORT. QUALITY OF FROZEN FRUIT AND VEGETABLES. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1986-0188
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 25 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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