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2. Freezing process
2.1 Industrial freezing techniques for plant products
Common freezing processes in the food industry use either mechanical or cryogenic refrigeration sources, or a combination of the two .
New coupling-based technologies have appeared over the last ten years. The technological characteristics, advantages and disadvantages of these different techniques are presented and discussed in summary form.
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Freezing process
Freezing and quality of frozen plants
Bibliography
Events
Congress
International Congress on Engineering and Food (ICEF) takes place every year in a different country. http://www.icef11.org/main.php
The Society for Cryobiology is held every year in a different country. http://www.societyforcryobiology.org
...Regulations
European regulations: 178/2002, 852/2004, 853/2004, 854/2004, 882/2004, and 183/2005 (Hygiene package) http://www.paquethygiene.com/document/AM-18dec09.Hyg.IAA.pdfhttps://www.paquethygiene.com/co/PH-officiel.html
...Directory
Manufacturers – Suppliers – Distributors (non-exhaustive list)
Air Liquide http://www.france.airliquide.com
Air Products http://www.airproducts.fr/cryogenie/index.htm
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