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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FREEZING OF FISH BY IMMERSION IN BRINE.
- Author(s) : VENGER K. P., NIKIFOROV V. B.
- Date : 1990
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
View record
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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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FREEZING OF FOIL-WRAPPED FOOD PRODUCTS BY IMMER...
- Author(s) : MICHNIEWICZ M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 11
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STUDIES ON GAPE AND HEAVE OF FOODSTUFFS DUE TO ...
- Author(s) : OGAWA Y.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 2
View record
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FREEZING OF PARTIALLY FRIED POTATOES (SOLANUM T...
- Author(s) : PASCHOALINO J. E.
- Date : 1983
- Languages : Portuguese
View record