Verfahren zum Gefrieren von Früchten

Production of frozen fruits comprises cooling fruits to 0[deg]C; under-cooling fruits from 0[deg]C to 6-15[deg]C, preferably 8-12[deg]C, at 2-320[deg]C/hour, preferably above 10-above 40[deg]C/hour; and reducing the temperature further until ice formation occurs.

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ORMEROD, ANDREW PAUL, GIDLEY, MICHAEL JOHN
Format:	Patent
Sprache:	ger
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Production of frozen fruits comprises cooling fruits to 0[deg]C; under-cooling fruits from 0[deg]C to 6-15[deg]C, preferably 8-12[deg]C, at 2-320[deg]C/hour, preferably above 10-above 40[deg]C/hour; and reducing the temperature further until ice formation occurs.