ShareREFRIGERATION AGAINST GLUTS.
LE FROID CONTRE .
Author(s) : CARLES L.
Type of article: Article
Summary
INORDER TO FOLLOW THE RHYTHM OF AGRICULTURAL PRODUCTION, THE FRUIT CANNING INDUSTRY HAS TO COPE WITH ECONOMICALLY ABERRANT GLUTS. FREEZING SHOULD HELP RATIONALISING PROCESSING BY EXTENDING THE OPERATING TIME OF PLANT. THE AUTHORS REPORT THE WAYS, AFTER J. PHILIPPON'S STUDIES, SURVEYING TECHNICAL HAZARDS (MAINLY ON THAWING FRUIT), STRUCTURAL AND ECONOMIC CONSTRAINTS AND THOSE REQUIRED TO PREVENT ENZYMIC BROWNING, IN PARTICULAR. SOLUTIONS ARE SUGGESTED FOR THE FUTURE, SUCH AS THAWING BY MICROWAVES QUICKLY BRINGING THE TEMPERATURE OF FRUIT FROM (-20 TO -4 DEG C. G.G.
Details
- Original title: LE FROID CONTRE .
- Record ID : 1983-0148
- Languages: French
- Source: Notre Alimentation - n. 99
- Publication date: 1982/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fruit
- Keywords: Enzymic browning; Canning; Treatment; Frozen food; Freezing; Fruit
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INFLUENCE OF VARIOUS TREATMENTS AND BLANCHING O...
- Author(s) : PRESTAMO G., FUSTER C.
- Date : 1982/05/26
- Languages : English
- Formats : PDF
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