ShareThawing systems using superheated steam and low-temperature air.
[In Japanese. / En japonais.]
Author(s) : FURUKAWA H., SHOJI K.
Type of article: Article
Summary
The thawing of frozen raw material is performed using air with a relative humidity of 100% at low temperature (5 to 10 °C). This humid air is generated with superheated steam. This thawing method gives satisfactory results. For instance, the drip flow rate of chicken weight (2 kg packing) decreases to under 1% (infinitessimal) and renders the temperature uniform.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2002-1376
- Languages: Japanese
- Source: Refrigeration - vol. 76 - n. 882
- Publication date: 2001
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Thawing; Vapour; Design; Air; Frozen food; Equipment
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High humid mist circulation thawer.
- Author(s) : IZAWA K., SUZUKI T.
- Date : 2001
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 888
View record
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Contact defreezer.
- Author(s) : ADACHI Y.
- Date : 1995/03
- Languages : Japanese
- Source: Refrigeration - vol. 70 - n. 809
View record
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Comparison of models for predicting thawing tim...
- Author(s) : GORAL D., KLUZA F.
- Date : 1996
- Languages : English
- Source: Pol. J. Food Nutr. Sci. - vol. 5 - n. 2
View record
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Large-scale thawing system which uses the low l...
- Author(s) : UNO M.
- Date : 1999/03
- Languages : Japanese
- Source: Refrigeration - vol. 74 - n. 857
View record
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Handling frozen foods with automatic weighing m...
- Author(s) : MATSUMOTO S.
- Date : 1993/11
- Languages : Japanese
- Source: Refrigeration - vol. 68 - n. 793
View record