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VIBRATIONAL FLUIDIZED BED: NEW TECHNIQUE OF INDIVIDUAL QUICK FREEZING (IQF) OF FOOD.

[In Chinese. / En chinois.]

Author(s) : PAN G.

Type of article: Article

Summary

WITH THE ADOPTION OF NEW CONSTRUCTION OF VIBRATIONAL FLUIDIZED GROOVE AND FORCED COOLING AIR CYCLING SYSTEM, THE EQUIPMENT CAN MAKE THE FOOD FREEZINGQUICK AND EVENLY IN THE SUSPENSION STATE, AND GET THE HIGH QUALITY IQF PRODUCTS. IN THE PAPER, SOME NEW IDEAS ARE PUT FORWARD ON THE MECHANISM OF FLUIDIZATION, SUSPENSION DYNAMICS OF FOOD LAYER, THE HEAT-CHANGING PROCESSION OF QUICK FOODFREEZING, WIND VELOCITY FIELD, ETC.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 1989-2369
  • Languages: Chinese
  • Source: J. chin. Assoc. Refrig. - n. 3
  • Publication date: 1988/09
  • Document available for consultation in the library of the IIR headquarters only.

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