ShareTHE THEORY AND PRACTICE OF FOOD THAWING.
Author(s) : JAMES S. J., BAILEY C.
Type of article: Book chapter
Summary
THEORETICAL CONSIDERATIONS ON THE THAWING OF FROZEN FOODS ARE DISCUSSED. THE PROCESS IS NOT, NECESSARILY, A SIMPLE OPERATION AS IT IS WITH SMALL QUANTITIES. IN COMMERCIAL OPERATIONS THE SIZE OR QUANTITY OF FROZEN FOOD IS LARGE AND THAWING MAY TAKE DAYS. DIFFERENT METHODS ARE DESCRIBED AND THAWING TIMES FROM 243 TO 273 K (-30 TO 0 DEG C) FOR A RANGE OF PRODUCTS WITH DIFFERENT METHODS ARE TABULATED. C.R.F.
Details
- Original title: THE THEORY AND PRACTICE OF FOOD THAWING.
- Record ID : 1985-1483
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 566-578; 2 fig.; 1 tabl.; 51 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Thawing; Electricity; Microwave; Vacuum; Meat; Vapour; Air; Frozen food; Fish; Hygiene; Water
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- Date : 1990
- Languages : Hungarian
- Source: Hütöipar - vol. 36 - n. 1
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- Date : 1985
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QUALITY OF THAWED FROZEN FOODS.
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- Date : 1985/01
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
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