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SCALDING IN THE FOOD INDUSTRY.

[In Spanish. / En espagnol.]

Author(s) : MORELL CATALAYUD M. J.

Type of article: Article

Summary

ENUMERATION OF DIFFERENT BLANCHING SYSTEMS (HOT WATER, VAPOUR, GAS, MICROWAVE, FLUIDIZED BED) USED IN THE CANNING INDUSTRY FOR FROZEN AND DEHYDRATED PRODUCTS. THE AREAS OF UTILIZATION AND THE EFFECT ON TEXTURE AND QUALITY ARE CONSIDERED.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-0184
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 28 - n. 220
  • Publication date: 1991

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