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)
See source
Indexing
- Themes: Vegetables
- Keywords: Generality; Blanching; Quick freezing; Vegetable; Freezing time
-
FRUIT AND VEGETABLE FREEZING FOR THE PRESERVATI...
- Author(s) : CAMARGO-NEVES-FILHO L. de
- Date : 1986/11
- Languages : Portuguese
- Source: Rev. ABRAVA - vol. 10 - n. 96
View record
-
Research trends in selected blanching pretreatm...
- Author(s) : XIN Y., ZHANG M., XU B., et al.
- Date : 2015/09
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 57
- Formats : PDF
View record
-
THERMAL INACTIVATION OF PEROXIDASE IN RELATION ...
- Author(s) : RAMASWAMY H., RANGANNA S.
- Date : 1981
- Languages : English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 14 - n. 2
View record
-
BLANCHIMENT : UN PREALABLE INDISPENSABLE A LA S...
- Author(s) : CARLES L.
- Date : 1987/11
- Languages : French
- Source: Surgélation - n. 263
View record
-
BLANCHING OF VEGETABLES PRIOR TO FREEZING.
- Author(s) : PASCHOALINO J. E.
- Date : 1987
- Languages : Portuguese
- Source: Colet. ITAL - vol. 17 - n. 2
View record