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IIR document

CURRENT PROBLEMS IN REFRIGERATION TECHNOLOGY OF FOODSTUFFS.

Author(s) : KUZMIN M. P.

Type of article: Article, IJR article

Summary

THE PRINCIPAL TOPICS DISCUSSED IN THIS PAPER ARE: 1. THE USE OF MUCH LOWER TEMPERATURES THAN ARE NOW GENERALLY ACCEPTED FOR THE STORAGE OF VEGETABLE PRODUCE, THE LOWER TEMPERATURES BEING ATTAINED VERY GRADUALLY. IMPROVED STORAGE IS ATTRIBUED TO CHANGES IN FATTY ACIDS AND PHOSPHOLIPIDS. 2. REDUCTION IN THE ENERGY REQUIREMENTS FOR GRINDING FOODSTUFFS, EG MEAT, BY FREEZING THE PRODUCT BEFORE GRINDING. 3. THE INCREASING USE OF PREPARED OR SEMI-PREPARED FOODSTUFFS, LEADING TO REDUCTION OF LABOUR REQUIREMENTS IN CATERING ESTABLISHMENTS.

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Pages: 157-159

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Details

  • Original title: CURRENT PROBLEMS IN REFRIGERATION TECHNOLOGY OF FOODSTUFFS.
  • Record ID : 1981-0065
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 3
  • Publication date: 1980/05

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