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A GRAPHICAL INTERPRETATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN FROZEN FOOD.

Author(s) : WELLS J. H., SINGH R. P., NOBLE A. C.

Type of article: Article

Summary

FROZEN FOOD QUALITY CHANGE WAS PRESENTED GRAPHICALLY AS A RESPONSE PARAMETER TO THE STORAGE VARIABLES TIME AND TEMPERATURE. COMPUTER GRAPHICS WERE USED TO PORTRAY SENSORY CHANGES IN FROZEN HAMBURGER DURING STORAGE. THE RESULTING THREE-DIMENSIONAL SURFACE (A < QUALITY-RESPONSE SURFACE >) WAS SIMPLIFIED BY CONTOUR PLOTTING AND THE RESPONSES OF BOTH FULL-AND PARTIAL-HISTORY TIME-TEMPERATURE INDICATORS WERE SUPERIMPOSED. EXAMPLES OF THE RESULTING INDICATOR ACTION DIAGRAM WERE DEVELOPED FOR FROZEN HAMBURGER.

Details

  • Original title: A GRAPHICAL INTERPRETATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN FROZEN FOOD.
  • Record ID : 1987-2263
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 436-439; 444; 6 fig.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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