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SYSTEMS FOR THAWING FROZEN FOODS.

[In Japanese. / En japonais.]

Author(s) : KOIDE F.

Type of article: Article

Summary

THE ARTICLE SURVEYS VARIOUS THAWING SYSTEMS DESCRIBED BY INDIVIDUAL AUTHORS. THE TECHNIQUES DEALT WITH ARE: THAWING IN STILL AIR, IN AN AIR BLAST, IN A PRESSURIZED AIR STREAM, IMMERSION IN RUNNING WATER, IMMERSION IN AGITATED WATER, WATER SPRAYS, VACUUM THAWING, USING HEATED PLATES, DIELECTRIC THAWING AND MICROWAVE THAWING.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-0177
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 689
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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