ShareSpraying of foodstuffs.
La brumisation des denrées alimentaires.
Author(s) : LETANG G.
Summary
The author presents his idea of spray-cooling pork carcasses or bulk foodstuffs. This technique allows for reducing mass loss during the process. The presentation includes numerous experimental results.
Details
- Original title: La brumisation des denrées alimentaires.
- Record ID : 2006-1862
- Languages: French
- Source: Le refroidissement des produits céréaliers [CD-ROM].
- Publication date: 2004/04/22
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Apports de la modélisation lors du refroidissem...
- Author(s) : MIRADE P. S.
- Date : 2004/04/22
- Languages : French
- Source: Le refroidissement des produits céréaliers [CD-ROM].
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Heat and mass transfer model during vacuum cool...
- Author(s) : JIN T. X., LI G. L., GONG Y., et al.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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Modelling of three-dimensional heat and mass tr...
- Author(s) : ZHANG Z., SUN D. W.
- Date : 2005/05/02
- Languages : English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
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Application of a complete heat-water model to p...
- Author(s) : KONDJOYAN A., LEBERT I., VALDRAMIDIS V. P., et al.
- Date : 2005/05/02
- Languages : English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
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Investigation of conditions of heat and mass tr...
- Author(s) : MALOVA N. D., KUDINOV A. V.
- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
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