Библиотека

— In a liquid-vapour mixture, the ratio by weight of vapour to liquid plus vapour.

— In foods, estimation of the value of the product by subjective or objective tests.

— In the treatment of foodstuffs, all those steps taken to ensure that the quality of the product is maintained in the best possible condition at all stages of the process.

— In foods, estimation of the value of the product by subjective or objective tests.

— A quarter part of a carcass (cattle or horse).

— Rapid cooling of metallic products, more particularly steel, in order to increase hardness.

— A process of cooling at lower temperature and higher air velocity than in conventional chilling. Mainly used for meat.

— Done in such a way that the zone of maximum crystallization is passed through rapidly and the freezing is complete only when the average temperature reaches — 18°C (0°F).

— Any installation, factory, etc. specially designed to prepare quick frozen foods.

— A food which has been subjected to a quick freezing process.