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Auteur UNIVERSIDADE PORTO POR |
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W. Pohlau ; A. Figueiredo ; A. Sereno ; T. Lucas ; A. Raoult Wack ; UNIVERSIDADE PORTO POR ; Congreso ibero-americano de engenharia de alimentos, 5-9 novembre 1995 Porto POR (1995; POR) ; CIRAD MONTPELLIER | 1995Gel cylinders made of 23 % and 25 % gelatin were submitted to Immersion Chilling and Freezing (ICF) process in cooled NaCI solutions. Temperature profiles during chilling and freezing, both by immersion and inside a still air cooled chamber were[...]article/chapitre/communication
T. Lucas ; A. Raoult-Wack ; A. Sereno ; CIRAD MONTPELLIER ; 19th international congress of refrigeration, The Hague NLD, 20-25 august 1995, vol II (1995; NLD) ; UNIVERSIDADE PORTO POR | 1995Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a concentrated aqueous solution (salt, sugar, ethanol...) at low temperature. This process is still empirical and its full economical development h[...]