Quality evaluation of foodstuffs frozen in a cryomechanical freezer

Journal of Food Engineering

Volumn 52, Issue 3, 2002, Pages 257-263

  Agnelli, M E ^a,b   Mascheroni, R H ^a,b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Cryogenic; Freezing; Mechanical; Quality

Indexed keywords

CRYOGENICS; FREEZING; NITROGEN; QUALITY CONTROL; THAWING;

CRYOMECHANICAL FREEZERS;

FOOD PRODUCTS;

ASPARAGUS; BASIDIOMYCOTA; DECAPODA (CRUSTACEA); FRAGARIA X ANANASSA; GALLUS GALLUS; RUBUS GLAUCUS;

EID: 0036568116     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00113-3     Document Type: Article

References (10)

1. Cryomechanical freezing of strawberries
2. Cryomechanical freezing. A model for the heat transfer process
3. Air blast in-line freezing versus ultra rapid freezing. A comparison of freezing results with some various vegetables and prepared foods
4. The freezing of fruit and vegetables
5. Quality differences in fast freezing
6. Freeze-crusting processes: Applications to fish products
7. Engineering trends in food freezing
8. Forging new links in the cold chain
9. Cryogenic food freezing in today's market and its costs related to conventional mechanical systems