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- Title
Adaptation of Classical Processes to New Technical Developments and Quality Requirements.
- Authors
Barbosa-Cánovas, G.V.; Uliano, P. J
- Abstract
The article discusses the adaptation of classical technologies to new technical developments and quality requirements by food equipment manufacturers. It describes the kinds of freezers as well as the different freezing techniques. Particular focus is also given to the various forms of classical in-container sterilization such as batch in-container sterilizers and continuous in-container sterilizers.
- Subjects
FOOD industry equipment; TECHNOLOGY; REFRIGERATION &; refrigerating machinery; STERILIZATION (Disinfection); FOOD science
- Publication
Journal of Food Science (Wiley-Blackwell), 2004, Vol 69, Issue 5, pE240
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2004.tb10715.x