Tempering
1976
Bezanson, A.F.
The topic of tempering is part of the symposium of Innovations in Processing of Refrigerated and Frozen Foods. In the food industry, tempering involves heating frozen materials to a partially defrosted condition for further processing. Use of a microwave processing system enables the tempering time to be reduced. Selected applications for microwave tempering include hamburger patties, ground beef, portion controlled meats, fish portions, meat canning, sausage, and frozen prepared foods. Detailed descriptions of the tempering process used for these products are included.
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