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Rapid chilling of food: a wish or a fact?
Author(s) : JAMES S. J.
Type of article: Periodical article, Review
Summary
Do we need rapid chilling systems? Most current chilling systems use air as their secondary refrigerant. Many systems either handle large individual items i.e. meat carcasses or small items in bulk, i.e. silos of grain, crates of lettuce, etc. The rate of chilling in these systems is slow or very slow. Is there a need for much faster systems? What can we currently achieve? What systems have potential in the future? These are the topics the author hopes to address in this review.
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Details
- Original title: Rapid chilling of food: a wish or a fact?
- Record ID : 2002-1363
- Languages: French
- Source: IIF, Note Inf./IIR, Inf. Note/Bull. IIF-IIR/www.iifiir.org - vol. 81 - n. 6
- Publication date: 2001
Links
- See translations: Snelkoelen van voedingsmiddelen: wens of werkelijkheid?
La refrigerazione "istantanea": une speranza o una realtà?
See the source
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NUTRITIONAL ASPECTS OF FROZEN FOOD.
- Author(s) : BENDER A. E.
- Date : 1986/06/18
- Languages : French
- Source: World Conference: Refrigeration for Development.
- Formats : PDF
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ROLE OF CRYOGENICS IN FOOD PRESERVATION IN INDIA.
- Author(s) : RAYCHAUDHURI B. C.
- Date : 1979
- Languages : English
- Source: Indian J. Cryog. - vol. 4 - n. 2
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Congélation et qualité de la viande.
- Author(s) : GENOT C.
- Date : 2000/06
- Languages : French
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- Organiser : Carrefour du Savoir-Faire
- Date : 2000/10/06
- Languages : French
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EFFECT OF CHILLING ON MEAT QUALITY.
- Author(s) : ORTNER H.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
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