ShareQuick freezing. The future of mixed refrigeration.
Surgélation. L'avenir du froid mixte.
Author(s) : SICOT D.
Type of article: Article
Summary
The joining of mechanical and cryogenic refrigeration improves the flexibility of manufacturing and assembly processes in various fields (catered food, pastries, ice cream, etc.). The intermediate phases of chilling optimize quick-freezing techniques and facilitate the use of continuous production lines.
Details
- Original title: Surgélation. L'avenir du froid mixte.
- Record ID : 1995-3563
- Languages: French
- Source: Filière gourmande - n. 19
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Precooked food; Pastry; Optimization; Cryofreezing; Ice cream; Freezing
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- Languages : French
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Microscopical methods for examining frozen foods.
- Author(s) : WILSON A. J.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 97-112; 17 fig.; 22 ref.
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- Author(s) : SUTTON R. L., EVANS I. D., CRILLY J. F.
- Date : 1994/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
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- Author(s) : RAHMAN M. S.
- Date : 1991
- Languages : English
- Source: J. Food Eng. - vol. 14 - n. 1
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EVALUATION OF THE QUALITY CHANGE IN FROZEN PROD...
- Author(s) : POESCHEL W., KIENER W.
- Date : 1987
- Languages : German
- Source: Lebensmittelindustrie - vol. 34 - n. 1
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