ShareOptimization of process and equipment for fast-freezing of foodstuffs.
[In Russian. / En russe.]
Author(s) : VENGER K. P.
Type of article: Article
Summary
The article carries out the optimization of the process and equipment for quick freezing of foods according to four design criteria: the maximum of the complex quality index of the frozen food; the optimum method of freezing; mode and conditions of its organization, ensuring the optimum rate of the process; the maximum capacity of the freezer; the minimum reduced costs for the freezing process.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 2001-0240
- Languages: Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3-4
- Publication date: 1998
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Food; Economy; Quick freezing; Russia; Process; Parameter; Optimization
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- Date : 2000/10
- Languages : Italian
- Source: Zero sotto Zero - n. 7
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