EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF.
Author(s) : MOLEERATANOND W.
Type of article: Article
Summary
SEVEN TYPES OF BEEF PRODUCTS WERE COMMERCIALLY PACKAGED, FROZEN, AND STORED AT TOP CORNER PALLET POSITIONS IN THREE ROOMS FOR A YEAR. THE STORAGE TEMPERATURES WERE: (1) 250K (-23.C), CONSTANT; (2) 250 AND 252K (-23 AND -21.C); (3) 252 AND 255 K (-21 AND -18.C). COMPARED TO THE 250K, CONSTANT ROOM (AS REFERENCE), ANET ENERGY SAVING OF 6 AND 14% WAS OBTAINED FOR THE TWO DI-THERMAL STORAGE ROOMS BY MAINTAINING THE TEMPERATURES AT THE LOWER LEVELS FOR ONE 12-HR PERIOD FOLLOWED BY THE HIGHER LEVELS FOR ANOTHER 12-HR PERIOD. THE WEIGHT LOSS FOR MOST PRODUCTS WAS NEGLIGIBLE, EXCEPT FOR BULK-PACKED HAMBURGER PATTIES WHICH LOSTOVER 1%. THE RESULTS ON SENSORY, NUTRITIONAL, AND OTHER QUALITY ATTRIBUTES OF FROZEN BOXED BEEF PRODUCTS SHOWED NO SERIOUS QUALITY DAMAGE FROM BOTH CONSTANT AND DI-THERMAL STORAGE AFTER 1 YR, EXCEPT FOR MPB (MECHANICALLY PROCESSED BEEF) AND BEEF PATTIES WHOSE PRACTICAL SHELF LIFE WAS LIMITED TO 6 MONTHS.
Details
- Original title: EFFECT OF A DI-THERMAL STORAGE REGIME ON QUALITY AND NUTRITIONAL CHANGES AND ENERGY CONSUMPTION OF FROZEN BOXED BEEF.
- Record ID : 1982-0145
- Languages: English
- Publication date: 1981
- Source: Source: J. Food Sci.
vol. 46; n. 3; 829-833; 837; 3 fig.; 11 tabl.; ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTU...
- Author(s) : CHU Y. H.
- Date : 1988
- Languages : English
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- Date : 1989
- Languages : English
- Source: J. Food Eng. - vol. 9 - n. 2
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- Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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- Author(s) : AHVENAINEN R., LINDROTH S., SUIHKO M.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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INFLUENCE OF DIFFERENT FREEZING AND STORAGE CON...
- Author(s) : VERBEKE R., HOOF J. van, LAUWERS H.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 522-527; 1 tabl.; 18 ref.
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