Share

IIR document

TECHNICAL AND ECONOMIC COMPARISON BETWEEN MECHANICAL AND CRYOGENIC METHODS FOR FREEZING OF FOODS.

Author(s) : BEVILACQUA M., et al.

Summary

DIFFERENT SYSTEMS FOR FOOD FREEZING, DIRECT METHODS (CRYOGENS) AND INDIRECT TRADITIONAL METHODS, ARE ANALYZED TO DETERMINE THEIR OPTIMUM UTILIZATION RANGES. INSTALLATION AND OPERATING COSTS OF BOTH SYSTEMS AND OF COUPLED SYSTEMS ARE COMPARED AND THE INFLUENCE OF THESE SYSTEMS ON PRODUCT QUALITY IS EVALUATED, IN ORDER TO FIND THE PARAMETERS THAT CAN GUIDE THE SELECTION PROCESS BETWEEN THE SYSTEMS.

Available documents

Format PDF

Pages: 1940-1945

This document is to be digitised and will be available within 10 working days

  • Public price

    10 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: TECHNICAL AND ECONOMIC COMPARISON BETWEEN MECHANICAL AND CRYOGENIC METHODS FOR FREEZING OF FOODS.
  • Record ID : 1992-2281
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (391)
See the conference proceedings

Indexing