Formulation, chilling and freezing of foods through low temperature soaking processes

Dewatering and salting meat through immersion in concentrated solutions at low temperature

Collignan, Antoine
Raoult-Wack, Anne-Lucie

January 1992

La déshydratation partielle de morceaux de viande de boeuf est réalisée par immersion dans des solut...

The pre-treatment of fruits and vegetables

Torreggiani, D.
Lucas, Thiphaine
Raoult-Wack, Anne-Lucie

January 2000

Frozen fruits and vegetables undergo quality deterioration during freezing and frozen storage, due t...

Freeze-crusting of delicate foodstuffs before freezing or slicing

Macchi, H.
Flick, D.

January 1996

The freeze-crusting of a foodstuff is a cryogenic or mechanical crusting of the product which is rea...

Immersion of foods in concentrated aqueous solutions at low temperatures: a process for chilling, freezing and-or formulating

Lucas, T.
Sereno, A.
Billiard, F.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Immersion chilling and freezing: a promising process for chilling, freezing and-or formulating

Lucas, T.
Raoult Wack, A.L.

January 1996

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Réfrigération et congélation par immersion dans des milieux réfrigérants : revue et tendances futures

Lucas, T.
Raoult Wack, A.L.

January 1998

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Hydro/immersion chilling and freezing

Lucas, Thiphaine
Chourot, Jean-Marc
Raoult-Wack, Anne-Lucie
Goli, Thierry

January 2001

Immersion chilling and freezing (ICF) in aqueous refrigerating media consists in soaking foodstuffs ...

Controle des phénomènes d'imprégantion au cours du refroidissement par immersion rapide et congélation

Lucas, Thiphaine
Raoult-Wack, Anne-Lucie
Sereno, A.

January 1995

Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a ...

Soaking in concentrated aqueous solutions for chilling, freezing and direct formulation

Lucas, T.
Raoult Wack, A.L.

January 1995

[Notes_IRSTEA]Poster [Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigo...

Soaking treatments to improve frozen food quality and stability

Lucas, T.
François, J.
Spiazzi, E.
Gibert, Olivier
Lahon, M.C.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

La congélation par immersion des denrées alimentaires

Létang, Guy
Lucas, T.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Frozen food and technology

Alexandre, Elisabete M. C.
Brandão, Teresa R. S.
Silva, Cristina L. M.

January 2013

Freezing has been successfully implemented worldwide for longterm preservation of an endless variety...

Control of impregnation phenomena during quick immersion chilling and freezing

Lucas, Thiphaine
Raoult-Wack, Anne-Lucie
Sereno, A.

January 1995

Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a ...

Influence d'un pré-croûtage sur l'imprégnation en soluté avant une congélation par immersion

Lucas, T.
Chourot, J.M.
Flick, D.
Raoult Wack, A.L.
Ben Aïm, Roger

January 1999

[Departement_IRSTEA]GEAPA [TR1_IRSTEA]42 - ALITECH / TRANSFRIImmersion chilling and frezing (ICF) co...

The Application of Freeze-Chill Technology to Ready-To-Eat Meal Components

Redmond, G.A.
Dempsey, A.
Oxley, E.
et al.

August 2015

2002 ASAE Annual International Meeting/ CIGR XVth World Congress, Chicago, Illinois, USA, 28-31 July...

Dewatering and salting meat through immersion in concentrated solutions at low temperature

Collignan, Antoine
Raoult-Wack, Anne-Lucie

January 1992

La déshydratation partielle de morceaux de viande de boeuf est réalisée par immersion dans des solut...

The pre-treatment of fruits and vegetables

Torreggiani, D.
Lucas, Thiphaine
Raoult-Wack, Anne-Lucie

January 2000

Frozen fruits and vegetables undergo quality deterioration during freezing and frozen storage, due t...

Freeze-crusting of delicate foodstuffs before freezing or slicing

Macchi, H.
Flick, D.

January 1996

The freeze-crusting of a foodstuff is a cryogenic or mechanical crusting of the product which is rea...

Immersion of foods in concentrated aqueous solutions at low temperatures: a process for chilling, freezing and-or formulating

Lucas, T.
Sereno, A.
Billiard, F.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Immersion chilling and freezing: a promising process for chilling, freezing and-or formulating

Lucas, T.
Raoult Wack, A.L.

January 1996

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Réfrigération et congélation par immersion dans des milieux réfrigérants : revue et tendances futures

Lucas, T.
Raoult Wack, A.L.

January 1998

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Hydro/immersion chilling and freezing

Lucas, Thiphaine
Chourot, Jean-Marc
Raoult-Wack, Anne-Lucie
Goli, Thierry

January 2001

Immersion chilling and freezing (ICF) in aqueous refrigerating media consists in soaking foodstuffs ...

Controle des phénomènes d'imprégantion au cours du refroidissement par immersion rapide et congélation

Lucas, Thiphaine
Raoult-Wack, Anne-Lucie
Sereno, A.

January 1995

Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a ...

Soaking in concentrated aqueous solutions for chilling, freezing and direct formulation

Lucas, T.
Raoult Wack, A.L.

January 1995

[Notes_IRSTEA]Poster [Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigo...

Soaking treatments to improve frozen food quality and stability

Lucas, T.
François, J.
Spiazzi, E.
Gibert, Olivier
Lahon, M.C.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

La congélation par immersion des denrées alimentaires

Létang, Guy
Lucas, T.
Raoult Wack, A.L.

January 1997

[Departement_IRSTEA]EAA [TR1_IRSTEA]EAA5-FRIGEQUAL, Maîtrise des procédés frigorifiques et de la cha...

Frozen food and technology

Alexandre, Elisabete M. C.
Brandão, Teresa R. S.
Silva, Cristina L. M.

January 2013

Freezing has been successfully implemented worldwide for longterm preservation of an endless variety...

Control of impregnation phenomena during quick immersion chilling and freezing

Lucas, Thiphaine
Raoult-Wack, Anne-Lucie
Sereno, A.

January 1995

Immersion chilling and freezing consists in dipping a food product to be chilled and freezed into a ...

Influence d'un pré-croûtage sur l'imprégnation en soluté avant une congélation par immersion

Lucas, T.
Chourot, J.M.
Flick, D.
Raoult Wack, A.L.
Ben Aïm, Roger

January 1999

[Departement_IRSTEA]GEAPA [TR1_IRSTEA]42 - ALITECH / TRANSFRIImmersion chilling and frezing (ICF) co...

The Application of Freeze-Chill Technology to Ready-To-Eat Meal Components

Redmond, G.A.
Dempsey, A.
Oxley, E.
et al.

August 2015

2002 ASAE Annual International Meeting/ CIGR XVth World Congress, Chicago, Illinois, USA, 28-31 July...

Dewatering and salting meat through immersion in concentrated solutions at low temperature

Collignan, Antoine
Raoult-Wack, Anne-Lucie

January 1992

La déshydratation partielle de morceaux de viande de boeuf est réalisée par immersion dans des solut...

The pre-treatment of fruits and vegetables

Torreggiani, D.
Lucas, Thiphaine
Raoult-Wack, Anne-Lucie

January 2000

Frozen fruits and vegetables undergo quality deterioration during freezing and frozen storage, due t...

Freeze-crusting of delicate foodstuffs before freezing or slicing

Macchi, H.
Flick, D.

January 1996

The freeze-crusting of a foodstuff is a cryogenic or mechanical crusting of the product which is rea...

Formulation, chilling and freezing of foods through low temperature soaking processes

Abstract

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Formulation, chilling and freezing of foods through low temperature soaking processes

Abstract

Extracted data

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