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Temperature control in the process of dough mixture by carbon dioxide injection.

Control de temperatura en procesos de amasado mediante la inyección de dióxido de carbono.

Author(s) : GARCÍA CÁMARA A.

Type of article: Article

Summary

The paper presents a new process allowing quick refrigeration of perishable products during various processing phases. This is the case for dough products, in which CO2 can be injected, to avoid an important rise in temperature. Different refrigeration processes are studied and compared with CO2 injection. Benefits and drawbacks of the system are presented.

Details

  • Original title: Control de temperatura en procesos de amasado mediante la inyección de dióxido de carbono.
  • Record ID : 2001-2344
  • Languages: Spanish
  • Source: ACTECIR, Not. - n. 47
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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