ShareOTTESEN IMMERSION FREEZING: STILL OF INTEREST.
Author(s) : POULSEN K. P.
Type of article: Article
Summary
THE PAPER DESCRIBES THE BACKGROUND OF FREEZING FOODS IN COOLED BRINES MADE OF SALT AND WATER. COOLING CAN BE ACHIEVED EITHER MECHANICALLY OR BY ADDITION OF ICE. THE QUESTION IS RAISED WHETHER IT IS POSSIBLE TO USE THE METHOD IN ISOLATED ARCTIC AREAS LIKE EAST-GREENLAND.
Details
- Original title: OTTESEN IMMERSION FREEZING: STILL OF INTEREST.
- Record ID : 1983-1325
- Languages: English
- Source: Scand. Refrig. - vol. 11 - n. 4
- Publication date: 1982/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Industrial freezer; Brine; Fish; Immersion; Freezing; Sodium chloride
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ETHANOL BRINE IMMERSION FREEZING SYSTEM.
- Author(s) : OGAWA Y.
- Date : 1988
- Languages : Japanese
- Source: Refrigeration - vol. 63 - n. 730
View record
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FOOD FREEZING INSTALLATIONS. PRESENT SITUATION ...
- Author(s) : GRUDA Z.
- Date : 1986
- Languages : Polish
- Source: Chlodnictwo - vol. 21 - n. 10-11
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STATE-OF-THE-ART FREEZING SYSTEMS. A GOOD WAY T...
- Author(s) : MANS J.
- Date : 1982
- Languages : English
- Source: Process. prep. Foods - vol. 151 - n. 5
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FREEZING AT THE SERVICE OF FOOD INDUSTRY.
- Date : 1984/03
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 137
View record
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LES TECHNIQUES DE SURGELATION.
- Author(s) : MARTIN L.
- Date : 1989/07
- Languages : French
- Source: Surgélation - n. 280
View record