ANALYSIS OF PARAMETERS INFLUENCING PERIOD OF VEGETABLE SEMI-FINISHED PRODUCTS FREEZING WITH COMBINED METHOD
The combined method of freezing combines the product convectional freezing and subsequent contact storage on a cooled metal plate. This method is used to freeze vegetable semi-finished products that have been pre-packed in a vacuum package. Advantages of the combined method are the absence of produc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2017-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/46/16.pdf |