Share

Thawing 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


See other articles in this issue (6)
See the source

Indexing