Vacuum cooling technology for the food processing industry: a review

Author:

McDonald Karl,Sun Da-Wen

Publisher

Elsevier BV

Subject

Food Science

Reference95 articles.

1. Modulated vacuum cooling and vacuum treatment of bakery products;Acker;Getreide Mehl und Brot,1977

2. Delaying deterioration of romaine lettuce by vacuum cooling and modified atmosphere produced in polyethylene packages;Aharoni;Journal of American Society of Horticultural Science,1973

3. Vacuum cooling – handling difficult products;Anon;Canadian Food Industries,1971

4. Anon (1977). Vacuum cooling – its application advantages and disadvantages. Report No. 4152. Camberley, Surrey, UK: Penwalt Stokes

5. Bakery products cooled in minutes instead of hours. Modulated vacuum cooling is the key;Anon;Food Engineering International,1978

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