If you buy a block of cheese, which I like to buy the 2lb blocks when they go on sale for $5 or less, then you can shred that yourself as well. Just cut the block into manageable pieces, then shred it in a food processor or by hand if you don’t have one. Don’t shred it...
The process involves dicing or shredding the unfrozen cheese blocks; placing the particles of cheese in a fluidized bed freezer to completely freeze each particle rapidly (e.g., within 7 minutes), and keeping the cheese in the fluidized bed until it is completely frozen and its temperature ...
Blocks of filleted fish, 5cm thick are to be frozen in a plate freezer (by contact with a cold surface on both sides). a. Estimate the time for complete freezing of the blocks. Data: Temperature of the plates: −28°C, constant ...
Optionally, cooling is by contacting with heat sink, such as cooling fluid, thermo-conductive blocks, etc. Optionally, a cooling fluid comprises a liquid, for example liquid nitrogen, ethanol, or the like. Additionally or alternatively, a cooling fluid comprises a gas, for example vapor of liqu...
Therefore, generally, in order to obtain an even, and thus optimal, thawing of the deep-frozen product, it is necessary to defrost the blocks very slowly. The need for a slow defrosting of the blocks imposes, in turn, some constraints on the versatility of use of the product by the cons...
I realize this idea isn’t rocket science… but I know SOOOOO many people who don’t take advantage of this super simple kitchen tip. And no, you do NOT need a huge deep freezer to be able to store an array of cooked meats. A simple over-the-refrigerator freezer will work just fine...
How to: Keep wrapped in its original packaging and pack in sealed bags (air removed). You could also wrap the blocks in a layer of aluminum foil instead of using bags. The extra packaging probably isn’t absolutely necessary since the original foil wrapping does a great job, but I prefer...
Heat transfer during the freezing and thawing of 96 blocks of 10 kg cheese was slower than observed for smaller masses of cheese (0.70–0.87 °C day 1 for freezing and 0.80–6.00 °C day 1 for thawing). The rate of heat transfer also differed between inner and outer blocks, particularly...
Melt was greatest in cheese in blocks, frozen at –20°C, and stored for only a short time.doi:10.3168/jds.S0022-0302(92)77862-XOberg, Craig J.Merrill, Richard K.Brown, Rodney J.Richardson, Gary H.Journal of Dairy ScienceOBERG C J MERRILL R K BROWN R J . Effects of freezing,...