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THAWING OF PREPARED FROZEN FOODS.

[In Japanese. / En japonais.]

Author(s) : ENDO H.

Type of article: Article

Summary

THE AUTHOR BELIEVES THAT THE PROPER PRETREATMENT, FREEZING, STORAGE AND DISTRIBUTION USING RAW MATERIALS IN GOOD QUALITY ARE MOST ESSENTIAL BEFORE CONSIDERING THE METHODS OF THAWING. IN FACT, THE USE OF MATERIAL WITHOUT FRESHNESS, OR THAT BEING APPLIED WITH IMPROPER TREATMENT, FREEZING OR DISTRIBUTION MAY CAUSE THE COMPLAINT OF USERS ABOUT THE QUALIY. WITH FROZEN FOODS IN GOOD QUALITY, THE METHODS OF THAWING IS NOT SO DIFFICULT IF THE USERS HAVE A GKLDD BECAUSE OF THE QUALITY OF RECENT FROZEN FOODS UPGRADED, AND THE DETAILED INSTRUCTIONS FOR THAWING AND COOKING PROVIDED WITH THE FROZEN FOODS MARKETED, DETAILED DISCUSSION MAY NOT BE NEEDED. HOWEVER, AS THE BASIC MECHANISM OF THAWING AND THE METHODS OF COOKING ARE CLOSELY RELATED TO REFRIGERATION, THE AUTHOR WISHES TO PRESENT THIS PAPER TAKING THE ABOVE FACTORS INTO CONSIDERATION.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-2394
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 689
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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