Surgélation rapide individuelle des aliments par hydrofluidisation et coulis de glace.

L'ice slurry (ghiaccio binario) per una surgelazione veloce degli alimenti: surgelamento singolo degli alimenti mediante idrofluidizzazione.

Type d'article : Article

Résumé

The paper is a translation of a paper presented at an IIR conference, held in Sofia, Bulgaria, on September 23-26, 1998 (see Bulletin of the IIR, reference 2001-0830). It is devoted to the so-called hydrofluidisation method, recently suggested and patented by the authors to bring together the advantages and to overcome the drawbacks of both air fluidisation and immersion food freezing techniques. Two main innovative aspects can clearly be distinguished: 1/ employment of unfreezable liquids as fluidising agents and 2/ use of pumpable ice slurries as fluidising media.

Détails

Titre original : L'ice slurry (ghiaccio binario) per una surgelazione veloce degli alimenti: surgelamento singolo degli alimenti mediante idrofluidizzazione.
Identifiant de la fiche : 2004-1210
Langues : Italien
Source : Industria & Formazione - vol. 27 - n. 267
Date d'édition : 2003
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

Voir les traductions : Individual quick freezing of foods by hydrofluidisation and pumpable ice slurries.

Voir la source

Indexation

Thèmes : Ingénierie alimentaire;
Congélation des aliments
Mots-clés : Caloporteur diphasique; Coulis de glace; Produit alimentaire; Procédé; Fluidisation; Congélation