Tarsem Dhaliwal ?

I have done this site especially for Tarsem Dhaliwal
in order to visit thishousewillexist.org

In 1985, armed with an HND in business studies, Dhaliwal joined the Iceland Foods Group.

Sorry for my poor english translation



Iceland Foods sold

British chain specializing in frozen products may be for sale by its majority shareholder. The value of Iceland Foods could reach the newspaper said 1.5 billion pounds, the equivalent of 1.74 billion euros. The company is 67% owned by the manager of the assets of Icelandic bank Landsbanki.

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Freezing is a method of food preservation based on the cold. Using this technique has spawned an industry of foods and frozen entrees.

Techniques

Foods naturally contain a large amount of water (80 to 90%). The freezing technique lowers the temperature slowly (up to 24 hours) thus transforming this cold water into ice crystals. These crystals eventually perforate the cell wall of food, thus altering their texture but the flavor (evaporation of water and aroma volatile production by micro-organisms to toxic substances, changes related to enzymatic and non enzymatic ...).

Freezing is an industrial technique that is suddenly cool (a few minutes to an hour) of foods by exposing them intensely at temperatures ranging from -35 ° C to 196 ° C. Through this process, water contained in cells crystallizes finely limiting tissue destruction. The products thus treated retain their texture, flavor and can be kept longer .

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There are several methods of freezing, include mainly:

* The technical contact, only for foods low thickness is achieved by introducing a food between two plates in which circulates a fluid at -35 ° C;
* Art by air is performed by exposing the product to a current of cold air at very low temperatures (down to -196 ° C);
* Immersion technique, suitable for products with irregular shapes, which involves immersing the food in a fluid at very low temperatures (eg liquid nitrogen).

Once frozen, the products must be stored at or below -18 ° C.


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