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DETERMINATION OF THE SHELF LIFE OF FOOD PRODUCTS.

Author(s) : VARSANYI I., SOMOGYI L.

Type of article: Article

Summary

THE MECHANISM AND DYNAMICS OF THE QUALITY CHANGES TAKING PLACE IN FOOD PRODUCTS DURING STORAGE DEPEND NOT ONLY ON THE HYGIENIC CONDITIONS, BUT ALSO ON THE STORAGE TEMPERATURE AND THE METHOD OF PACKAGING. THE AIM OF THE STUDY WAS TO ELABORATE AN OBJECTIVE METHOD OF EVALUATING THE OPTIMUM CONDITIONS FOR QUALITY MAINTENANCE. A CONTINUOUS DETERIORATION MODEL WAS SET UP AND IT WAS FOUND THAT ITS QUALITY CHANGES CAN BE DESCRIBED BY FUNCTIONS APPROXIMATING TO LINEAR, QUADRATIC AND HYPERBOLIC CURVES. THE APPLICABILITY OF THE METHOD IS ILLUSTRATED FOR ONE PRODUCT EACH FROM THE POULTRY, FROZEN FOODS AND MEAT INDUSTRIES.

Details

  • Original title: DETERMINATION OF THE SHELF LIFE OF FOOD PRODUCTS.
  • Record ID : 1983-2155
  • Languages: English
  • Source: Acta Aliment. - vol. 12 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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