ShareThawing frozen foods using microwaves.
La pratique de la décongélation aux micro-ondes.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
Thawing or tempering of raw materials is often required before processing. Microwave technology shortens this phase.
Details
- Original title: La pratique de la décongélation aux micro-ondes.
- Record ID : 2002-1885
- Languages: French
- Source: Process - n. 1173
- Publication date: 2001/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Food; Microwave; Treatment; Frozen food
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Bien maîtriser la décongélation en milieu indus...
- Author(s) : DUTTO T., MAESTRALI B.
- Date : 1995/03
- Languages : French
- Source: Rev. gén. Froid - n. 951
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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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Tempérage et décongélation par micro-ondes et h...
- Author(s) : BERTRAND J. P.
- Date : 2000
- Languages : French
- Source: CT-Infos - HS 2000; 19-23; fig.; tabl.; 5 ref.
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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
View record