STUDY OF PIECE SEMI-FINISHED PRODUCTS IN THE PROCESS OF VACUUM FREEZE

Authors

A.V. Kirillova Penza State Technological University

Keywords:

technology, vacuum freezing, vaccuming

Abstract

The article presents the results of an analytical study of the process of vacuum freezing of food products. The advantages of this method include: the duration of the freezing process and a significant reduction in energy consumption. The above methods of eliminating the disadvantages are increasing the relevance of this topic.

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pdf (Русский)

Published

2017-12-16

Issue

Vol. 4 No. 4 (2017)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

Copyright (c) 2017 A.V. Kirillova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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