Capítulo de Libro

Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, UltrasonicAssisted Freezing, and Hydrofluidization Freezing)

Título del libro: Operations in Food Refrigeration

Ramallo, Laura Ana; Martino, Miriam NoraIcon ; Mascheroni, Rodolfo HoracioIcon
Otros responsables: Mascheroni, Rodolfo HoracioIcon
Fecha de publicación: 2012
Editorial: CRC Press - Taylor & Francis Group
ISBN: 9781420055481
Idioma: Inglés
Clasificación temática:

Resumen

As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using fluidization principles in hydrofluidization (HF) freezing, or testing promising developing (emerging) technologies such as very high pressures in pressure-shift freezing or ultrasound in ultrasonic-assisted freezing. The first two applications are much more advanced in their concepts and applications, and the last two have promising possibilities that must be studied much more thoroughly.
Palabras clave: Emerging freezing technologies , Pressure shift , Ultrasonic freezing , Hydrofluidization freezing
 
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/111860
URL: https://www.taylorfrancis.com/books/9780429136764/chapters/10.1201/b12137-18
Colecciones
Capítulos de libros(CIDCA)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Ramallo, Laura Ana; Martino, Miriam Nora; Mascheroni, Rodolfo Horacio; Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift Freezing, UltrasonicAssisted Freezing, and Hydrofluidization Freezing); CRC Press - Taylor & Francis Group; 1; 2012; 307-329
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