Quick freezing: technological innovation and product quality.

[In Italian. / En italien.]

Type of article: Article

Summary

The article discusses developments in quick freezing equipment for the production of high quality vegetable frozen food. The problems are discussed of maintaining quality by air-conditioning during postharvest storage before prefreezing, and of quickly cooling the thermally blanched vegetables before freezing. The use of the modern "in-line" equipments is an interesting solution. Vegetable tissue integrity can be preserved during freezing process by using individual quick freezing methods in FloFreeze systems controlling the air flow by Pulsator and the temperature by the Frigoflask computerized device. The techniques for reducing weight losses are shortly reviewed. Methods are suggested for reducing the effects of fluctuating temperature on frozen vegetables. A.P.

Details

Original title: [In Italian. / En italien.]
Record ID : 1995-0963
Languages: Italian
Source: Industria & Formazione - vol. 17 - n. 10
Publication date: 1993
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fruit
Keywords: Industrial freezer; Blanching; Treatment; Design; Quality; Vegetable; Fluidization; Freezing