The Art of Freezing (Güntner)
The efficiency of rapid freezing of prepared foods or bakery products depends not only on the capital investment and operating costs, but also on the technological processes and the quality of the frozen products. Since foods consist mainly of water, the freezing point is determined by the concentration of free salt, carbohydrates and other elements contained in it.
freezing / food / free salt / carbohydrates / temperature / humidity / air currents
Editorial B.
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