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Novel cryogenic technologies for the freezing of food products.

Author(s) : ESTRADA FLORES S.

Type of article: Article

Summary

This paper presents the fundamentals of cryogenic freezing and the trends in food technologies, discussing some technical descriptions of representative freezing equipment developed in the past decade. Product quality issues encountered when using cryogenic systems with inappropriate knowledge of the product or inadequate cold chain after cryogenic freezing: i.e. recrystallization, mechanical damage and others, are also addressed.

Details

  • Original title: Novel cryogenic technologies for the freezing of food products.
  • Record ID : 2003-0838
  • Languages: English
  • Source: EcoLibrium - vol. 1 - n. 6
  • Publication date: 2002/07
  • Document available for consultation in the library of the IIR headquarters only.

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