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A SURVEY OF COOK-CHILL CATERING IN THE UNITED KINGDOM AND THE NEED FOR THE EXTENSION OF PRODUCT SHELF-LIFE.

Author(s) : LEWIS A., LIGHT N. D.

Type of article: Article

Summary

COOK-CHILL CATERING IS COOKED FOOD CHILLED TO 276 K (3 DEG C) WITHIN 90 MINUTES OF COOKING, STORED AT 273 TO 276 K (0 TO 3 DEG C) FOR UP TO 5 DAYS AND REHEATED TO AT LEAST 343 K (70 DEG C) BEFORE EATING. FOOD ALLOWED TO RISE ABOVE 283 K (10 DEG C) DURING STORAGE SHOULD BE DISCARDED. IMPROVEMENTS IN THE ORGANOLEPTIC AND NUTRITIONAL QUALITY AND EXTENSION OFSHELF LIFE ARE DISCUSSED, AS IS THE USE OF SPECIALISED PACKAGING. DETAILS ARE GIVEN OF A QUESTIONNAIRE TO OBTAIN USER PROBLEMS, AND THE RESULTS ARE DISCUSSED. THE MAJOR BENEFITS OF COOK-CHILL ARE GIVEN AS INCREASED FLEXIBILITY IN PRODUCTION, CONVENIENCE AT HOLIDAY TIMES, FOLLOWED BY DECREASED WASTE AND INCREASED PRODUCT FLEXIBILITY. EXTENSIONS TO SHELF LIFE FROM 5 TO 15 DAYS USING SECONDARY PACKAGING ARE SAID TO BE FEASIBLE WHICH WILL GIVE BETTER ORGANOLEPTIC PROPERTIES UP TO 7 TO 8 DAYS. G.R.S.

Details

  • Original title: A SURVEY OF COOK-CHILL CATERING IN THE UNITED KINGDOM AND THE NEED FOR THE EXTENSION OF PRODUCT SHELF-LIFE.
  • Record ID : 1989-1050
  • Languages: English
  • Source: Food Sci. Technol. Today - vol. 2 - n. 3
  • Publication date: 1988/09
  • Document available for consultation in the library of the IIR headquarters only.

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