ShareTempering and thawing in the food industry using micro-wave and high-frequency treatments.
Tempérage et décongélation par micro-ondes et haute fréquence dans les IAA.
Author(s) : BERTRAND J. P.
Type of article: Article
Summary
In the food-processing sector, the use of frozen raw materials has expanded over recent years. This policy facilitates supply management and storage and ensures homogeneous quality. However, whatever technology is used, tempering and thawing remain difficult and poorly mastered techniques.
Details
- Original title: Tempérage et décongélation par micro-ondes et haute fréquence dans les IAA.
- Record ID : 2001-1395
- Languages: French
- Source: CT-Infos - HS 2000; 19-23; fig.; tabl.; 5 ref.
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Food; Microwave; Frozen food; High frequency
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La pratique de la décongélation aux micro-ondes.
- Author(s) : COHEN-MAUREL E.
- Date : 2001/07
- Languages : French
- Source: Process - n. 1173
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Microwavable frozen foods.
- Author(s) : TANEYA S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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Freeze tolerance of processed foods.
- Author(s) : OKANO Y.
- Date : 1998/09
- Languages : Japanese
- Source: Refrigeration - vol. 73 - n. 851
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Application of non-thermal technology in food t...
- Author(s) : XIE J., et al.
- Date : 1999
- Languages : Chinese
- Source: Journal of Refrigeration - n. 3
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MICRO-ONDES ET SURGELES.
- Date : 1985/07
- Languages : French
- Source: Grand Froid - vol. 1 - n. 2
View record