ShareThawing of food for industrial processing.
La décongélation des produits alimentaires destinés à la transformation industrielle.
Author(s) : DUROSSET P.
Type of article: Article
Summary
Comparison of thawing processes by external rewarming (by air, water or vacuum) or by ohmic heating. Advantages and disadvantages of each of the processes.
Details
- Original title: La décongélation des produits alimentaires destinés à la transformation industrielle.
- Record ID : 1994-2294
- Languages: French
- Source: Viandes Prod. carnés - vol. 14 - n. 1
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
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VACUUM THAWING OF FOODSTUFFS.
- Author(s) : KOTHUIS B.
- Date : 1982
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 15 - n. 6
View record
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UNFROZEN WATER IN FOODS AND BIOLOGICAL SYSTEMS.
- Author(s) : NAGASHIMA N.
- Date : 1984
- Languages : Japanese
- Source: Refrigeration - vol. 59 - n. 682
View record
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WATER. THE VISION OF A BIOLOGIST AND REFRIGERAT...
- Author(s) : ESTEBAN J. D.
- Date : 1989
- Languages : Spanish
- Source: Refrig. Frial - n. 12
View record
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VACUUM THAWING.
- Author(s) : EVERINGTON D. W.
- Date : 1985/06
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 6
View record
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SYSTEMS FOR THAWING FROZEN FOODS.
- Author(s) : KOIDE F.
- Date : 1985
- Languages : Japanese
- Source: Refrigeration - vol. 60 - n. 689
View record