ShareQuick-frozen foods.
Les surgelés.
Author(s) : BITON M.
Type of excerpt: Book chapter
Summary
The author describes processing, blanching, quick-freezing and storage of quick-frozen vegetables. Calculation of freezing time and a survey of blanching and quick-freezing equipment (employing mechanical refrigeration or cryogenics) are provided.
Details
- Original title: Les surgelés.
- Record ID : 2001-1932
- Languages: French
- Subject: General information
- Source: Technologie des légumes.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (17)
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Indexing
- Themes: Vegetables
- Keywords: Generality; Blanching; Quick freezing; Vegetable; Freezing time
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The pre-treatment of fruits and vegetables.
- Author(s) : TORREGGIANI D., LUCAS T., RAOULT WACK A. L.
- Date : 2000
- Languages : English
View record
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La transformation de la pomme de terre pour l'a...
- Author(s) : GRAVOUEILLE J. M., POUPARD-CARON F.
- Date : 1999
- Languages : French
View record
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On the duration of the freezing process of the ...
- Author(s) : FROLOV S. V.
- Date : 1995
- Languages : Russian
View record
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The pre-treatment of meat and poultry.
- Author(s) : JAMES S. J.
- Date : 2000
- Languages : English
View record
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Freezing and deep freezing foods.
- Author(s) : LE BAIL A.
- Date : 2008/06
- Languages : English
- Formats : PDF
View record