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THAWING AND THAWING EQUIPMENT.

LA DECONGELATION ET LES MATERIELS DE DECONGELATION.

Author(s) : LABROSSE G.

Type of article: Article

Summary

A FOREWORD REPORTS THAT IN FRANCE THE OVERALL MARKET FOR FROZEN AND DEEP-FROZEN FOODS IS DISTRIBUTED INTO THREE SUB-MARKETS: LARGE, MEDIUM AND SMALL TONNAGES ; A GRAPH SHOWS THE DEVELOPMENT AND THE ANTICIPATION OF THE CONSUMPTION OF THESE PRODUCTS BETWEEN 1979 AND 1990. IN INDUSTRIAL THAWING, THREE TYPES OF PROCESSES ARE USED: BY HYPERFREQUENCY (OR MICROWAVES), BY BLOWN HOT AIR, BY STEAM UNDER VACUUM. THE INSTITUTIONS USE TUNNELS FOR WARMING BY HYPERFREQUENCY PRECOOKED CHILLED FOODS, MICROWAVES OR INFRARED CELLS FOR CHILLED PRODUCTS, BLOWN AIR TUNNELS FOR CHILLED AND FROZEN PRODUCTS. THE INVESTMENT COSTS AND ANNUAL DEPRECIATIONS, MAINTENANCE AND ENERGY COSTS ARE COMPARED. REQUIREMENTS AND EXPECTATIONS OF THAWING EQUIPMENT FOR INDUSTRIES AND INSTITUTIONS AND MARKET FOR THE EQUIPMENT BETWEEN 1985 AND 1990. G.G.

Details

  • Original title: LA DECONGELATION ET LES MATERIELS DE DECONGELATION.
  • Record ID : 1983-2160
  • Languages: French
  • Source: Surgélation - n. 211
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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