{"id":4825,"date":"2022-09-26T09:52:21","date_gmt":"2022-09-26T07:52:21","guid":{"rendered":"https:\/\/alaska.test\/?page_id=4825"},"modified":"2022-10-23T11:32:17","modified_gmt":"2022-10-23T09:32:17","slug":"abbattimento-surgelazione","status":"publish","type":"page","link":"https:\/\/www.alaska.it\/es\/abbattimento-surgelazione\/","title":{"rendered":"Abatimiento \/ Congelaci\u00f3n"},"content":{"rendered":"
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Abatimiento \/ Congelaci\u00f3n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bajar rápidamente la temperatura de los alimentos es un proceso fundamental para <\/span>conservar durante mucho tiempo sus propiedades organolépticas.<\/strong><\/p><\/p><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ventajas del abatimiento \/ congelaci\u00f3n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n Prevenci\u00f3n de la proliferaci\u00f3n bacteriana <\/h3>\n \t\t \t

La franja de temperatura entre +65 \u00b0C y +10 \u00b0C en la que se produce la m\u00e1xima actividad bacteriana se cruza muy r\u00e1pidamente, minimizando la proliferaci\u00f3n.<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n Conservaci\u00f3n de la estructura interna de los alimentos <\/h3>\n \t\t \t

En el proceso de congelaci\u00f3n, el agua del interior del alimento se solidifica r\u00e1pidamente en microcristales, que no desgarran la estructura interna, como ocurrir\u00eda con la congelaci\u00f3n lenta con formaci\u00f3n de macrocristales.<\/p>\n <\/div>\n \n \n <\/div>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Abatimiento<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Congelaci\u00f3n<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n +90 -> -18 \u00b0C <\/h3>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n < 240 min <\/h3>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Nuestra l\u00ednea Abatimiento \/ Congelaci\u00f3n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n Mini Turbo <\/h3>\n \t\t \t

Abbattitore surgelatore per teglie 60x40 cm<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Abbattitore surgelatore compatto per 2 carrelli 60x40 cm<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n System Turbo <\/h3>\n \t\t \t

Abatidor congelador para 1 carro 80x100 <\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n Euros <\/h3>\n \t\t \t

Abatidor \/ congelador para 2 o m\u00e1s carros<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00a1Soluciones para cada producci\u00f3n!<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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FERMENTACI\u00d3N
LENTA<\/strong><\/span><\/a><\/p><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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MADURACI\u00d3N CONTROLADA<\/b><\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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ABBATTIMENTO
SURGELAZIONE<\/b><\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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REFRIGERACI\u00d3N
DE AGUA<\/b><\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Abbattimento e surgelazione Abbassare velocemente la temperatura dei cibi \u00e8 un processo fondamentale per conservare preservare a lungo le qualit\u00e0 organolettiche degli alimenti. I vantaggi dell’abbattimento\/surgelazione Prevenzione della proliferazione batterica La fascia di temperatura tra +65 \u00b0C e +10 \u00b0C nella quale si riscontra la massima attivit\u00e0 batterica viene attraversata molto rapidamente, riducendo al minimo […]<\/p>","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4825","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/pages\/4825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/comments?post=4825"}],"version-history":[{"count":0,"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/pages\/4825\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.alaska.it\/es\/wp-json\/wp\/v2\/media?parent=4825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}