ShareSize-reduction machines for vegetable preparation and processing.
[In Japanese. / En japonais.]
Author(s) : MIZUTANI M.
Type of article: Article
Summary
A report is given on conventional root-vegetable frozen foods and on the typical cutting machines used in their processing. A description is provided of various cutting and size reduction machinery classified by ways of cutting: dicing, transversal slicing, longitudinal cutting, size reduction into fine particles, etc. Guidelines are given for selecting cutting machines.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1994-2984
- Languages: Japanese
- Source: Refrigeration - vol. 68 - n. 793
- Publication date: 1993/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Cutting (action); Treatment; Design; Vegetable; Equipment
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New meat-processing equipment.
- Author(s) : YANAGIDA S.
- Date : 1993/11
- Languages : Japanese
- Source: Refrigeration - vol. 68 - n. 793
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Artificial cuts of plums as a method to improve...
- Author(s) : KOTUKOV Y. D., JIVITSA V. I.
- Date : 1994/06/08
- Languages : English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Formats : PDF
View record
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La dynamique des transferts de technologie.
- Author(s) : BOUDRANT J., DETREZ C.
- Date : 1996/09
- Languages : French
- Source: IPA/GIA-MATIC-SIEL 96 - 7-18; 7 append.
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Cutting up right.
- Author(s) : MANNION P.
- Date : 1994
- Languages : English
- Source: Meat int. - vol. 4 - n. 2
View record
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Effects of animal age, marbling score, calpasta...
- Author(s) : WULF D. M., MORGAN J. B., TATUM J. D., SMITH G. C.
- Date : 1996
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 74 - n. 3
View record