Share

IIR document

CHANGES IN QUALITY OF DEEP-FROZEN FOOD IN THE FROZEN-FOOD CHAIN.

Author(s) : SPIESS W. E. L.

Summary

IT HAS BEEN FOUND THAT FROZEN PRODUCTS WERE MOSTLYSTORED AT A TEMPERATURE CLOSE TO -24 DEG C IN MANUFACTURING OR WHOLESALE WAREHOUSES. ALTHOUGH A TEMPORARY RISE IN TEMPERATURE DURING DISTRIBUTION HAS LITTLE EFFECT, IMPORTANT QUALITY LOSSES ARE NOTED IF PRODUCTS ARE KEPT AT TOO HIGH A TEMPERATURE IN DISPLAY CABINETS FOR TOO LONG. PRACTICAL EXPERIMENTS HAVE SHOWN THAT THE STORAGE TIME OF PRODUCTS IN DISPLAY CABINETS IS USUALLY VERY LONG AND THE TEMPERATURE IS BELOW THE AVERAGE ONE.

Available documents

Format PDF

Pages: 1988-1

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: CHANGES IN QUALITY OF DEEP-FROZEN FOOD IN THE FROZEN-FOOD CHAIN.
  • Record ID : 1990-1456
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (42)
See the conference proceedings

Indexing