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REFRIGERATION AS A PROFITABLE TECHNIQUE IN THE PROCESSING OF PRE-COOKED FOODS.

[In Spanish. / En espagnol.]

Author(s) : ANGUITA DIEZ J.

Type of article: Article

Summary

CATERING (CENTRAL COOKING) IS EXPANDING IN SPAIN AND MAKES IT POSSIBLE TO REDUCE PROCESSING COSTS SO FAR AS CATERING PLANTS HAVE BEEN CORRECTLY DESIGNED. A PRELIMINARY MARKET SURVEY AND A FEASIBILITY STUDY ARE NECESSARY. THE DESIGN ITSELF HAS TO BE MADE BY A TEAM OF SPECIALISTS WHO DETERMINE THE LEVEL OF MECHANIZATION AND THE ORGANIZATION OF WORK. SINCE CONTINUOUS EQUIPMENT CORRESPONDING TO SPANISH COOKING HABITS ARE NOT YET AVAILABLE THE TECHNOLOGY TO BE USED IN EACH CASE MUST BE SPECIALLY STUDIED. THIS TECHNOLOGY DEPENDS ON THE HANDLING AND REGENERATING EQUIPMENT IN THE CUSTOMERS' UNIT. THE USE OF REFRIGERATION IN CATERING CAN BE RECOMMENDED BUT THE SOLUTION OF THE REFRIGERATING PROCESS SHOULD ENSUE FROM AN ECONOMIC STUDY TAKING INTO ACCOUNT PRODUCTION CAPACITY, RATE OF MECHANIZATION AND FINAL QUALITY OF THE PRODUCT. NEVERTHELESS, IN COMPARISON WITH THE AND , THE USE OF FREEZING IS THE MOST SUITABLE FOR N FROM CONSUMPTION, POSSIBILITY OF BUYING RAW MATERIALS WHEN THEIR PRICES ARE LOW, REDUCED LOSSES, LARGER VARIETY OF PRODUCTS, POSSIBILITY OF EMPLOYING NONSKILLED WORKERS. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-0525
  • Languages: Spanish
  • Source: Filon - n. 12
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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