Invriezen en ontdooien van voedingsmiddelen: de invloed van invriessnelheid en temperatuur op de productkwaliteit
article
Cost-effective freezing with high pro-duct quality is still very difficult. Loss of shape and texture and drip are well known. These phenomena are strongly related with freezing rates and storage temperatures. Quicker and lower seems to offer many advantages regarding shelf life and aforementioned side effects of freezing. The introduction of CO2 offers the opportunity to go quic-ker and lower. The quality effects of this way of freezing are subject of research in the compfreeze project. Models made of the freezing process will con-tribute to the prediction of quality of frozen food products
TNO Identifier
256946
Source
Koude & Luchtbehandeling, 98(6), pp. 20-24.
Pages
20-24
Files
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