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Thawing raw foodstuffs.

La décongélation des matières premières agroalimentaires.

Author(s) : ADRIA

Type of monograph: Booklet

Summary

In spite of the diversity of thawing processes available to agro-food companies, the conventional methods of air or water thawing are still, by far, the most commonly used. However, they are not always the most suited for maintaining the productivity, quality and health requirements of companies. The purpose of this document is to help the agro-food companies concerned choose the most appropriate thawing process for them, by making them aware of the recent technical advances in this area. Processes used on an industrial scale and emerging processes are studied.

Details

  • Original title: La décongélation des matières premières agroalimentaires.
  • Record ID : 1997-3146
  • Languages: French
  • Subject: Regulation
  • Publication: Pays de la Loire Innovation - France/France
  • Publication date: 1996/11
  • Source: Source: 40 p. (21 x 29.7); tabl.; append.
  • Document available for consultation in the library of the IIR headquarters only.

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