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
-
Fundamental aspects of freeze-cracking.
- Author(s) : HUNG Y. C., KIM N. K.
- Date : 1996/12
- Languages : English
- Source: J. Food Technol. - vol. 50 - n. 12
View record
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Applications of cryogenics in the agro-food ind...
- Author(s) : FATYKHOV Y. A., ERLIHMAN V. N.
- Date : 1997
- Languages : Russian
- Source: Holod. Delo - n. 4
View record
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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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Avec le tunnel Z, Air Products titille le froid...
- Author(s) : COHEN-MAUREL E.
- Date : 2002/05
- Languages : French
- Source: Process - n. 1182
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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