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COMPARISON OF THE QUALITY OF PRODUCTS STORED IN HOME FREEZERS WITH OR WITHOUT FORCED CONVECTION AND AUTOMATIC DEFROSTING.

Author(s) : OLSSON P.

Summary

THE EFFECT OF TEMPERATURE CHANGES ON THE QUALITY OF GROUND MEAT AND ICE CREAM IS PRESENTED. PRODUCTS WERE PACKAGED IN CARTONS WRAPPED IN A POLYETHYLENE FILM. A SENSORY EVALUATION WAS MADE BY A TRIANGULAR TEST. NO SIGNIFICANT DIFFERENCE WAS OBSERVED. AFTER 9 MONTHS WEIGHT LOSSES OF MEAT AND ICE CREAM WERE 6 AND 1.5% RESPECTIVELY. TEMPERATURE CHANGES WERE LOWER THAN 3 K WHEN DEFROSTING CONDITIONS WERE THE MOST SEVERE.

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Pages: 549-554

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Details

  • Original title: COMPARISON OF THE QUALITY OF PRODUCTS STORED IN HOME FREEZERS WITH OR WITHOUT FORCED CONVECTION AND AUTOMATIC DEFROSTING.
  • Record ID : 1988-2307
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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