ShareUpdate on cryogenic technologies in the food industry.
Le point sur les techniques cryogéniques dans l'agroalimentaire.
Author(s) : DELORON J. P.
Type of article: Article
Summary
This article presents the most recent freezing equipment, which uses either liquid nitrogen or liquid CO2.
Details
- Original title: Le point sur les techniques cryogéniques dans l'agroalimentaire.
- Record ID : 2003-1861
- Languages: French
- Source: Monde Surgelé - n. 80
- Publication date: 2002/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Dry ice; Liquid nitrogen; Quick freezing; CO2
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Novel cryogenic technologies for the freezing o...
- Author(s) : ESTRADA FLORES S.
- Date : 2002/07
- Languages : English
- Source: EcoLibrium - vol. 1 - n. 6
View record
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Przyszlosciowe technologie zastosowania skroplo...
- Author(s) : KONDRATOWICZ J., CHWASTOWSKA I.
- Date : 2003
- Languages : Polish
- Source: Chlodnictwo - vol. 38 - n. 6
View record
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Il congelamento criogenico dei prodotti aliment...
- Author(s) : SPENCER U.
- Date : 2001/12
- Languages : Italian
- Source: Zero sotto Zero - vol. 10 - n. 9
View record
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Simulation of heat transfer in CO2 and nitrogen...
- Author(s) : BALDUHN R., ENGELHORN H. R.
- Date : 1994/07
- Languages : German
- Source: KI Luft Kältetech. - vol. 30 - n. 7
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Calculation of duration of quick freezing of fo...
- Author(s) : AKSELROD I. L., VENGER K. P., ANTONOV A. A.
- Date : 2004
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
View record