Share

AN APPRAISAL OF FEATURES IN EACH OF FOUR TOPICAL FOOD PRESERVATION SYSTEMS IN JAPAN AS COMPARED WITH CONVENTIONAL FOOD FREEZING.

[In Japanese. / En japonais.]

Author(s) : KATO S.

Type of article: Article

Summary

NEW TYPE HOUSEHOLD REFRIGERATORS PROVIDED WITH A COMPART-MENT FOR CHILLED FOODS: 274 TO 272 K (1 TO -1 DEG C) OR PARTIAL FREEZING: 271 TO 270 K (-2 TO -3 DEG C) AND ANOTHER ONE EQUIPPED WITH A SUPERCHILLING COMPARTMENT: 272 TO 267 K (-1 TO -6 DEG C) WERE INTRODUCED IN 1985 IN JAPAN. THE LAST ONE IS TO HOLD A GROUP OF FOODS NAMED HYO-ON SHOKUHIN WHICH IS PRETREATED WITH ANTIFREEZE AGENT SO AS TO PREVENT FROM FREEZING IN THE SAID TEMPERATURE ZONE. THE AUTHOR GIVES A HISTORICAL REVIEW OF THESE TEMPERATURE APPLICATIONS. HE ALSO POINTS OUT FOLLOWING TWO TRENDS: 1) SHELF LIFE EXTENSION OF COLD TOLERANT FOODS BY CHILLING AND SUPERCHILLING AND 2) DEFROSTING FREE FOODS FROM FREEZER STORAGE IN PLACE OF TRADITIONAL DEEP FROZEN FOODS.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-2292
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 696
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing