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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/1311
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| Title: | SOME ASPECTS CONCERNING STRAWBERRIES FREEZING USING LIQUID NITROGEN |
| Authors: | DAMIAN, V
COMAN, G
IOSIFESCU, C |
| Keywords: | strawberries, freezing, liquid nitrogen |
| Issue Date: | 2009 |
| Publisher: | Transilvania University Press of Braşov |
| Citation: | Google Scholar |
| Series/Report no.: | CNSRT 2009;181-184 |
| Abstract: | This paper presents some aspects concerning strawberries
freezing using liquid nitrogen: duration of the process, freezing capacity,
advantages and disadvantages of this modern method. Quick freezing of food
products in a cryogenic freezer consist in the use of evaporation latent heat
of the liquid nitrogen, as well as of the sensible heat of the vapors, whose
temperature increase up to final temperature of the frozen product. The use
of cryogenic freezing with liquid nitrogen and carbon-dioxide is regarded as
the “centuries revolution” in the food area. |
| URI: | http://hdl.handle.net/123456789/1311 |
| ISBN: | 978-973-598-521- 9 |
| Appears in Collections: | CNSRT 2009
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