STUDY OF ULTRA-RAPID FREEZING USING CARBON DIOXIDE.
[In German. / En allemand.]
Type of article: Article
Summary
BRIEF DESCRIPTION OF A FREEZING PROCESS WITH CARBON DIOXIDE SNOW, WHICH REDUCES EVAPORATION LOSSES. ADVANTAGES OF THIS SYSTEM. (Bibliogr. int. CDIUPA, FR., 90-266539.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1991-1617
- Languages: German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 41 - n. 10
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Industrial freezer; Dry ice; Weight loss; Performance; Cryofluid; Freezing; CO2
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FUNDAMENTAL PHYSICOCHEMICAL ASPECTS OF FREEZING.
- Author(s) : REID D. S.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 37 - n. 4
View record
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RESEARCH ON FREEZING TECHNOLOGY BY CO2 SPRAYING.
- Author(s) : XU Z.
- Date : 1986/12
- Languages : Chinese
- Source: J. chin. Assoc. Refrig. - n. 4
View record
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Le rôle du facteur "temps" sur la déshydratatio...
- Author(s) : LAMBRINOS G., MITROPOULOS D.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record
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Moisture loss during freezing.
- Author(s) : BRILEY G. C.
- Date : 2002/11
- Languages : English
- Source: ASHRAE Journal - vol. 44 - n. 11
View record
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FACTORS AFFECTING SHRINKAGE OF FOODS IN REFRIGE...
- Author(s) : SASTRY S. K.
- Date : 1985
- Languages : English
View record