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STUDIES INTO THE TECHNOLOGY OF QUICK-FREEZING VEGETABLES.

[In Chinese. / En chinois.]

Author(s) : HONG B.

Type of article: Article

Summary

COOLING RATES WERE PLOTTED FOR PRODUCTS WITH AN INITIAL TEMPERATURE OF 275 K (2 DEG C) WHICH WERE FROZEN TO A FINAL TEMPERATURE OF 245 K (-28 DEG C). RELATIVE HUMIDITIES RANGED FROM 81 TO 96%. THE ARTICLE DISCUSSES THE RESULTS.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1987-1388
  • Languages: Chinese
  • Source: J. chin. Assoc. Refrig. - n. 1
  • Publication date: 1986/03
  • Document available for consultation in the library of the IIR headquarters only.

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