ShareDESIGNING FOR CHILLED FOODS.
Author(s) : MORRIS C. E.
Type of article: Article
Summary
THE REQUIREMENTS FOR CLEAN PREPARATION ROOMS FOR CHILLED, VACUUM PACKED PRODUCTS ARE DISCUSSED AND ITEMISED, AND THE CRITICAL CONTROL POINTS FOR CHILLED FOODS ARE ALSO EXAMINED. A DESIGN CONCEPT FOR A CLEAN ROOM IS GIVEN AND A CASE HISTORY OF A SEAFOOD PREPARATION SYSTEM IS DESCRIBED IN DETAIL. EMPHASIS IS ALSO LAID ON GOOD TEMPERATURE CONTROL IN LONG DISTANCE DISTRIBUTION NETWORKS INCLUDING THE CONCEPT OF PALLET REEFERS. G.R.S.
Details
- Original title: DESIGNING FOR CHILLED FOODS.
- Record ID : 1992-0232
- Languages: English
- Source: Prog. Food Eng. - vol. 63 - n. 5
- Publication date: 1991/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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