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REFRIGERATION IN CATERING: CASHING IN ON CONTROL.

Author(s) : HUMPHREY M.

Type of article: Article

Summary

THE BENEFITS OF COOK-FREEZE AND COOK-CHILL ARE STATED AND THE VARIOUS METHODS OF CHILLING FOOD SUCH AS IMMERSION, AIR BLAST AND CRYOGENIC ARE DESCRIBED. THE NEED FOR ADEQUATE COLD STORAGE FACILITIES WITH PROPER MONITORING AND RECORDING SYSTEMS IS EMPHASISED. BLAST FREEZING AND CONTROLLED THAWING OF FROZEN MEALS IS ALSO CONSIDERED. G.R.S.

Details

  • Original title: REFRIGERATION IN CATERING: CASHING IN ON CONTROL.
  • Record ID : 1990-2465
  • Languages: English
  • Publication date: 1990
  • Source: Source: Refrig. Air Cond.
    vol. 93; n. 1102; 1990.01; 38; 41; 1 phot.
  • Document available for consultation in the library of the IIR headquarters only.

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