Cryogenics for food applications.

Murthy, C. T. (1995) Cryogenics for food applications. Indian Food Industry, 14 (5). pp. 24-33.

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Abstract

Cryogenic technology and its application in the food industry is discussed. The fundamentals of size reduction (mechanism and energy required for size reduction) are discussed in terms of processing of spices. The latest cryogenic applications of cryo-grinding and freezing, using liquid nitrogen, of foods (with particular reference to spices) are described. Other applications of cryogenic technology (including packaging and peeling of fruit and vegetables), limitations of the technique and the current status of the work carried out by the Central Food and Technology Research Institute, India, are also outlined.

Item Type:	Article
Uncontrolled Keywords:	FLAVOURINGS-; FREEZING-; PROCESSING-THERMAL; SPICES-; CRYOGENICS-; FOODS-
Subjects:	600 Technology > 08 Food technology > 07 Food Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2021 09:14
Last Modified:	18 Nov 2021 09:14
URI:	http://ir.cftri.res.in/id/eprint/3646

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