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REDUCING THE REFRIGERATION LOAD BY PARTIAL CONCENTRATION OF FOODS PRIOR TO FREEZING.

Author(s) : HUXSOLL C. C.

Type of article: Article

Summary

THE FOOD PRODUCTION SYSTEM IS SURVEYED. TABLES SHOW THE PERCENTAGE OF WATER IN FOODS WHICH HAS TO BE MOVED DURING DISTRIBUTION. IN FRUITS THE JUICES CAN BE CONCENTRATED, FROZEN, DISTRIBUTED AND RECONSTITUTED FOR CONSUMPTION. PIECE-FORM FOODS CAN ALSO BE CONCENTRATED BY SUCH METHODS AS DEHYDROFREEZING, AIR DRYING, FRYING, VACUUM DRYING, OSMOTIC DRYING. THE ENERGY REQUIREMENTS IN THE VARIOUS PROCESSES ARE CONSIDERED. C.R.F.

Details

  • Original title: REDUCING THE REFRIGERATION LOAD BY PARTIAL CONCENTRATION OF FOODS PRIOR TO FREEZING.
  • Record ID : 1983-0135
  • Languages: English
  • Source: J. Food Technol. - vol. 36 - n. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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