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PROBLEMS IN PROCESSING TECHNOLOGY AND PRODUCTION OF FROZEN DIET MEALS.

[In Czech. / En tchèque.]

Author(s) : AUFRICHTOVA H., HRIADELOVA O.

Type of article: Article

Summary

THE PROCESSING TECHNOLOGY OF FROZEN DIETARY MEALS RESPECTING BASIC TYPES OF DIETS IS INFLUENCED BY A NUMBER OF FACTORS LIKE PRODUCT SUITABILITY FOR FREEZING, CONDITION OF RAW MATERIALS TO BE PROCESSED, THE WAY HOW THEY HAVE BEEN PRETREATED FOR PROCESSING, THE PROCESSING CONDITIONS PROPER, THE FREEZING METHOD, PACKAGING, STORAGE INCLUDING HANDLING TEMPERATURE CONDITIONS AND ALSOTHE RECONSTITUTION METHOD. THE COMPOSITION OF RECIPE AND BASIC PROCESSING STEPS ARE CONSIDERED TO SOME DETAIL AND SEVERAL SPECIAL FEATURES AS COMPARED WITH CONVENTIONAL KITCHEN TECHNOLOGY ARE EMPHASIZED.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1988-0698
  • Languages: Czech
  • Source: Prum. Potravin - vol. 38 - n. 8
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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