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DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.

Author(s) : SLOOTEN E. R. van

Summary

TESTS WERE CARRIED OUT ON SOME PERISHABLE BAKERY PRODUCTS TO DETERMINE BEHAVIOUR DURING FREEZING. THESE PRODUCTS APPEAR TO FREEZE BETWEEN 270 AND 263 K (-3 AND -10 DEG C). STORAGE EXPERIMENTS AT A TEMPERATURE OF 269 K (-4 DEG C) FOR ONE WEEK, HAVE SHOWN EXCELLENT BACTERIAL STABILITY, BUT A CONSIDERABLE REDUCTION IN SENSORY QUALITY. PRESERVATION AND STORAGE AT 269 K OFFER INTERESTING BUT LIMITED POSSIBILITIES, A CONDITION BEING THATTHESE PRODUCTS HAVE A FREEZING POINT BELOW ZERO, AND THAT THEY ARE PROPERLY PACKED.

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Pages: 1988-1

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Details

  • Original title: DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.
  • Record ID : 1990-1516
  • 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.

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