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Two-stage combined method for freezing of strawberry fruits by means of liquid nitrogen.

[In Bulgarian. / En bulgare.]

Author(s) : VENGER K. P., LIPEN I. M., DITCHEV S. P.

Type of article: Article

Summary

The paper shows the benefits of using a two-stage process for strawberry freezing. The first stage uses cold air and the second stage uses liquid nitrogen. The combination of the two processes gives a better result than each process used separately, for freezing time and liquid nitrogen consumption.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 2002-0862
  • Languages: Bulgarian
  • Source: Food Process. Ind. Mag. - vol. 50 - n. 5
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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