ShareVACUUM PRECOOLING.
LA PREREFRIGERATION SOUS VIDE.
Author(s) : VANDIEVOET A. C.
Type of article: Article
Summary
VACUUM MAKES IT POSSIBLE TO COOL RAPIDLY LEAFY PRODUCTS, AROMATIC HERBS, GREEN VEGETABLES AND VARIOUS SMALL SIZE PLANT PRODUCTS (RADISH, RASPBERRIES, ETC.). THE PAPER GIVES THE FINAL TEMPERATURE OF SOME PRODUCTS ORIGINALLY AT 293 K (20 DEG C) AFTER 25 TO 30 MIN AT A PRESSURE OF 4 TO 4.6 TORR. SOME DATA ARE GIVEN ON STORAGE LIFE, EQUIPMENT AND INSTALLATION COSTS. A.G.
Details
- Original title: LA PREREFRIGERATION SOUS VIDE.
- Record ID : 1981-1183
- Languages: French
- Source: Génie rural - n. 10
- Publication date: 1980/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Chilling of foodstuffs
- Keywords: Raspberry; Radish; Precooling; Vacuum; Storage life
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VACUUM REFRIGERATION./ REFRIGERATION PAR LE VIDE.
- Date : 1983
- Languages : French
- Source: Int. Fruit World - vol. 41 - n. 2
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Vacuum coolers and their use.
- Author(s) : ANJO M.
- Date : 1991/10
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 768
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Shelf-life evaluation analysis.
- Author(s) : CURIALE M. S.
- Date : 1991
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 11 - n. 7
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VACUUM COOLING MAKES SHORT WORK OF REFRIGERATION.
- Author(s) : DI RISIO T.
- Date : 1990
- Languages : English
- Source: Process. prep. Foods - vol. 159 - n. 5
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LA PREREFRIGERATION RAPIDE PAR LE VIDE.
- Author(s) : FOURNIER P., VANDIEVOET A. C.
- Date : 1983/10
- Languages : French
- Source: Ind. aliment. agric. - vol. 100 - n. 10
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