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WATER DIFFUSION IN THE MANUFACTURE OF FISH CROQUETTES AND IN STORAGE AT TEMPERATURES RANGING BETWEEN 241 AND 278 K (-32 AND 5 DEG C).

[In German. / En allemand.]

Author(s) : OEHLENSCHLÄGER J., SCHREIBER W.

Type of article: Article

Summary

STUDY OF MASS LOSSES OF FROZEN BREADED CROQUETTES: THERE IS A MIGRATION OF THE WATER OF FISH MEAT TO BREADING. THE TESTED STORAGE TEMPERATURES ARE 241, 257, 265 AND 278.2 K (-32, -16, -8 AND 5.2 DEG C). IN STORAGE AT CONSTANT TEMPERATURE A MASS LOSS IS OBSERVED, DUE TO THE SUBLIMATION OF THE WATER CONTAINED IN BREADING. THIS IS GREATER WHEN TEMPERATURE RISES ABOVE 265 K. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 24, 169651.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1035
  • Languages: German
  • Source: Dtsch. Lebensm.-Rundsch. - vol. 78 - n. 6
  • Publication date: 1982

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