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Rapid chilling of food: a wish or a fact?

Snelkoelen van voedingsmiddelen: wens of werkelijkheid?

Author(s) : JAMES S. J.

Type of article: Article

Summary

This article is the Dutch translation of a survey paper published in the Bulletin of the IIR (see reference 2002-1363). The safety, quality and economic advantages of rapid chilling far outweigh possible disadvantages. Most current industrial cooling processes are slow, and substantial improvements could be made by using the current state of knowledge and technology. Many new techniques are available, and may bear fruit in the future. Rapid freezing leads to smaller ice crystals.

Details

  • Original title: Snelkoelen van voedingsmiddelen: wens of werkelijkheid?
  • Record ID : 2003-2350
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 96 - n. 4
  • Publication date: 2003/04
  • Document available for consultation in the library of the IIR headquarters only.

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