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Optimization 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.

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