Fluidizing quick freezers
- Issue: Vol 89, No 12 (2000)
- Pages: 10-10
- Section: Articles
- URL: https://journal-vniispk.ru/0023-124X/article/view/107553
- DOI: https://doi.org/10.17816/RF107553
- ID: 107553
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Abstract
Unfavorable changes in the quality of fruits and vegetables during freezing due to ongoing physical and chemical processes are observed within the temperature range from cryoscopic to -5...-10 °C. To maintain their quality during freezing, it is necessary to overcome this temperature range as quickly as possible. The use of fluidized quick-freezers makes it possible to solve this problem in the best possible way.
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