REFRIGERATION AND FREEZING TECHNOLOGY | Thawing
作者： Q.T. Pham
DOI: 10.1016/B978-0-12-384731-7.00124-0
关键词:
摘要: Thawing and tempering are more time consuming difficult to control than freezing. Microbial growth is the main concern because product exposed temperatures suitable for microbial growth. External heating methods using air or water may lead high surface temperatures, whereas internal such as microwaves cause hot spots at center corners absorbs much readily ice. Microwave has been carried out very successfully. When conditions not well controlled, thawing should be in refrigerator 5 °C below.
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