Share

COMPUTER SIMULATION OF MICROBIAL GROWTH DURING FREEZING AND FROZEN FOOD STORAGE.

Author(s) : CASTELL-PEREZ M. E., HELDMAN D. R., STEFFE J. F.

Type of article: Article

Summary

THE MODEL SHOWS THAT THE MEAN FREEZING TEMPERATURE, THE SURFACE HEAT TRANSFER COEFFICIENT AND THE DIMENSIONS OF THE FOODSTUFF INFLUENCE THE TIME FOR THE TEMPERATURE TO EQUILIBRATE. THE STORAGE CONDITIONS AFFECT THE EQUILIBRATION TIME DURING STORAGE AND MICROBIAL GROWTH. SLOW FREEZING OF A FOODSTUFF WHOSE INITIAL TEMPERATURE WAS HIGH, AND THEN STORED AT HIGH TEMPERATURE RESULTS IN SIGNIFICANT MICROBIAL CONTAMINATION. THIS MODEL CAN BE USED FOR EVALUATING THE EFFECT OF FREEZING CONDITIONS ON THE MICROBIAL GROWTH INSIDE THE PRODUCT. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249972.

Details

  • Original title: COMPUTER SIMULATION OF MICROBIAL GROWTH DURING FREEZING AND FROZEN FOOD STORAGE.
  • Record ID : 1990-1066
  • Languages: English
  • Source: J. Food Process Eng. - vol. 10 - n. 4
  • Publication date: 1989

Links


See the source

Indexing