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A proposal for quantitative freshness control of agricultural products. 1. The proposal for quantitative freshness control by "normalized freshness" as an extended concept of TTT.

[In Japanese. / En japonais.]

Author(s) : HARA A.

Type of article: Article

Summary

Normalized freshness is defined as such freshness which in the standard state of food production initial freshness is 100, and edible limit freshness is 40. It is based on an extended concept of TTT. In many cases it shows a natural degradation of exponential type. By "normalized freshness" one can survey food-poisoning development or decay of food in real time. The paper proposes such real-time surveillance and high-speed degradation tests using a model for the production of acids and enterotoxin by Staphylococcus aureus.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2002-0201
  • Languages: Japanese
  • Source: Refrigeration - vol. 76 - n. 880
  • Publication date: 2001/02
  • Document available for consultation in the library of the IIR headquarters only.

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