ShareThawing techniques for sea food.
Les techniques de décongélation de produits de la mer.
Author(s) : BECEL P.
Type of article: Article
Summary
Sea food can be thawed simply by leaving the product at ambient temperature in a temperate climate. To accelerate this process, there are traditional methods: thawing by circulating, humidified air or thawing in water. These methods significantly reduce the thawing time of food before processing. Two recent, more sophisticated and more expensive methods - thawing by condensation of water vapour under vacuum, and microwave thawing (or ultra high frequency thawing) - significantly accelerate the thawing process, but with less safety within the bounds of industrial production. Y.G.
Details
- Original title: Les techniques de décongélation de produits de la mer.
- Record ID : 1994-0389
- Languages: French
- Source: Rev. gén. Froid - vol. 82 - n. 10
- Publication date: 1992/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Fish and fish product - Keywords: Thawing; Microwave; Vacuum; Vapour; Air; Seafood; Water
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LA DECONGELATION INDUSTRIELLE : LA QUALITE PRIME.
- Date : 1986
- Languages : French
- Source: Equinoxe - n. 10
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THE THEORY AND PRACTICE OF FOOD THAWING.
- Author(s) : JAMES S. J., BAILEY C.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 566-578; 2 fig.; 1 tabl.; 51 ref.
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LES MATERIELS DE DECONGELATION.
- Date : 1981/09
- Languages : French
- Source: Surgélation - n. 195
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LES ASPECTS THERMIQUES DE LA DECONGELATION DES ...
- Author(s) : VRINAT G.
- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 4
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Effect of different thawing methods on quality ...
- Author(s) : HE J.
- Date : 1993
- Languages : Chinese
- Source: Journal of Refrigeration - n. 2
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