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STATE OF THE ART OF THAWING.

ETAT DE L'ART DANS LE DOMAINE DE LA DECONGELATION.

Type of article: Article

Summary

RESULTS OF A SURVEY CARRIED OUT IN BRITTANY (FRANCE) AMONG A THOUSAND FOOD-PROCESSING FIRMS, TO OBTAIN AN OVERALL ASSESSMENT OF THE THAWING PROCESSES THEY USE. THE FOLLOWING ARE DISCUSSED: PRODUCTS (MEATS, FISH, POULTRY, MISCELLANEOUS), THEIR SHAPES AND SIZES, THE THAWING TECHNOLOGIES USED ; THE OPERATING TIME, WEIGHT LOSSES AND SATISFACTION INDEX(LOW). THE MAIN IMPROVEMENTS IN NEW OR ADVANCED PROCESSES THAT USERS WOULD LIKE TO OBTAIN ARE CLASSIFIED. J.R.

Details

  • Original title: ETAT DE L'ART DANS LE DOMAINE DE LA DECONGELATION.
  • Record ID : 1992-2285
  • Languages: French
  • Source: Ind. électr. Inf., Cah. Ind. aliment. - n. 25
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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