Quick-freezing benefits product quality.
[In Dutch. / En néerlandais.]
Author(s) : HUYGHEBAERT A.
Type of article: Article
Summary
Deep-freezing comprises three stages: freezing, storage, and thawing. The article specifically deals with the freezing stage. It shows that the freezing time is a factor of paramount importance for unimpaired quality. In addition, storage at freezing temperature and the method of thawing also determine the quality of the end product.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1992-2748
- Languages: Dutch
- Source: Koude Mag. - vol. 4 - n. 4
- Publication date: 1992/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
The storage of frozen and quick frozen foods.
- Author(s) : CRIVELLI G.
- Date : 1990
- Languages : Italian
- Source: Ann. IVTPA - vol. 21
View record
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QUALITY DETERIORATION OF REFRIGERATED FOODS AND...
- Author(s) : MORENO J.
- Date : 1984
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 6
- Formats : PDF
View record
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Effect of freezing, thawing and frozen storage ...
- Author(s) : ZIAUDDIN K. S., MAHENDRAKAR N. S., RAO D. N., AMLA B. L.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 35 - n. 3
View record
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TIME-TEMPERATURE BEHAVIOUR OF DEEP-FROZEN READY...
- Author(s) : WOLF W., METNI M., SPIESS W.
- Date : 1981
- Languages : English
- Source: J. Food Qual. - vol. 4 - n. 1
View record
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Deep frozen salmon: differences in quality afte...
- Author(s) : ANDERSEN U. B., STEINSHOLT K.
- Date : 1992
- Languages : English
- Source: Nor. J. agric. Sci. - vol. 6 - n. 3
View record