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THEORY AND EQUIPMENT FOR CHILLING AND FREEZING OF FOODSTUFFS. 3. FREEZING AND STORAGE OF FOODSTUFFS.

[In Japanese. / En japonais.]

Author(s) : OGAWA Y.

Type of article: Article

Summary

THE PAPER DESCRIBES THE PRINCIPLE AND THE USES OF FREEZING AND STORAGE. IT IDENTIFIES THE PROBLEM AREAS AND INTRODUCES AN INNOVATIVE APPROACH TOWARDS FREEZE PROCESSING WITH PARTICULAR EMPHASIS ON THE FREEZING PROCESS FOR IMPROVED PRODUCT QUALITY, WHICH WAS INVENTED AND DEVELOPED BY THE AUTHOR (A FREEZING METHOD TO RENDER FOODSTUFF HOMOGENEOUS IN QUALITY THROUGH THE APPLICATION OF ISOTHERMAL TREATMENT DURING THE FREEZING PROCESS). THE AUTHOR ALSO DESCRIBES A VARIETY OF FREEZING METHODS AND EQUIPMENT FOR FOODSTUFFS IN USE AT PRESENT.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1987-1354
  • Languages: Japanese
  • Source: Refrigeration - vol. 61 - n. 703
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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