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Etudes sur la surgélation combinée immersion + ventilation cryogénique de certains fruits et légumes.

Badania nad zastosowaniem mrozenia kriogeniczno-owiewowego do utrwalania wybranych gatunków owoców i warzyw.

Auteurs : KONDRATOWICZ J.

Type d'article : Article

Résumé

The technology of cryogenic-ventilation freezing combines two different methods of deep-freezing of foodstuffs, i.e. rapid pre-freezing in liquid nitrogen or liquid carbon dioxide to a temperature of about -3°C, followed by freezing in a traditional ventilation tunnel until the temperature of deep-freeze storage is reached. From the technological perspective, this process assure a fast rate of freezing and increases economic effectiveness, since the traditional method employed at the later stage is relatively inexpensive. The application of this system on a large industrial scale may contribute to improving the freezing capacity and reducing the quantity of liquid gases used during the freezing process.

Détails

  • Titre original : Badania nad zastosowaniem mrozenia kriogeniczno-owiewowego do utrwalania wybranych gatunków owoców i warzyw.
  • Identifiant de la fiche : 2006-3001
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 41 - n. 4
  • Date d'édition : 2006

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