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Advantages of the use of z-transfer functions to improve the quality of stored frozen foods.

Author(s) : SALVADORI V. O., MASCHERONI R. H.

Summary

The main objective of the paper is to develop a tool to relate through a simple mathematical procedure, the value and fluctuations of storage temperature to the thermal history and quality decay of frozen products. With this aim analysis is presented of the different factors that affect quality of frozen foods. The behaviour of stacks of frozen products was studied in relation to varying storage condition. Modelling was developed through the use of z-transfer functions.

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Pages: 339-346

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Details

  • Original title: Advantages of the use of z-transfer functions to improve the quality of stored frozen foods.
  • Record ID : 1996-0966
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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