| 摘要 |
PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure. |
