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A STUDY ON QUALITY PARAMETERS IN READY-TO-COOK FROZEN MEALS DURING FROZEN STORAGE.
Author(s) : PALA M., DAMARLI E.
Summary
THE QUALITY PARAMETERS IN TRADITIONAL TURKISH PASTRY AND MEALS WERE STUDIED DURING 8 MONTHS OF FROZEN STORAGE. THE DISHES WERE PORTIONED INTO ALUMINIUM CONTAINERS, AND COVERED WITH ALUMINIUM FOIL. THE PASTRY WAS FURTHER SUBJECTED TO DIFFERENT TREATMENTS. ALL THE SAMPLES WERE THEN FROZEN IN AN AIR BLAST FREEZER AT A TEMPERATURE OF -30 DEG C AND UNDER AN AIR VELOCITY OF 5.5 METERS/SECOND AND STORED AT -18 DEG C. DURING 8 MONTHS THE QUALITY CHANGES OF SAMPLES WERE DETERMINED EVERY 2 MONTHS BY RUNNING PHYSICAL AND SENSORY ANALYSES. THE RESULTS WERE EVALUATED AND DISCUSSED.
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Details
- Original title: A STUDY ON QUALITY PARAMETERS IN READY-TO-COOK FROZEN MEALS DURING FROZEN STORAGE.
- Record ID : 1992-2347
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
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