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DEVELOPMENT OF A TIME-TEMPERATURE INTEGRATOR-INDICATOR FOR FROZEN BEEF.

Author(s) : RODRIGUEZ N., ZARITZKY N. E.

Type of article: Article

Summary

A TIME-TEMPERATURE INTEGRATOR-INDICATOR FOR FROZEN BEEF, BASED ON THE DIFFUSION OF A DYE IN GEL, WAS DEVELOPED, CONSIDERING AS AN ESSENTIAL CONDITION THAT THE ENERGY OF ACTIVATION FOR THIS DEVICE SHALL COINCIDE WITH THE ENERGY OF ACTIVATION OF FROZEN FOOD DETERIORATION. DIFFERENT EXPERIMENTS PERFORMED IN ORDER TO MEASURE THE EFFECTIVE DIFFUSION COEFFICIENT OF THE DYE IN THE SUPPORTING MEDIUM AT DIFFERENT TEMPERATURES HAVE BEEN RELATED TO THE RATE OF FOOD DETERIORATION.

Details

  • Original title: DEVELOPMENT OF A TIME-TEMPERATURE INTEGRATOR-INDICATOR FOR FROZEN BEEF.
  • Record ID : 1984-1453
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 5; 1983.09-10; 1526-1531; 8 fig.; 4 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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