Share

IIR document

EFFECT OF PACKAGING AND TEMPERATURE FLUCTUATIONS ON THE QUALITY OF FROZEN FOODS.

INFLUENCE DE L'EMBALLAGE ET DES FLUCTUATIONS DE TEMPERATURE SUR LA QUALITE DES DENREES ALIMENTAIRES SURGELEES.

Author(s) : POOVARODOM M.

Summary

THE EFFECT OF SINUSOIDAL TEMPERATURE FLUCTUATION ON QUALITY LOSS IN FROZEN GROUND BEEF CONTAINING 15% FAT WAS STUDIED. FOUR PACKAGING METHODS WERE USED. THE SAMPLES WERE STORED AT 3 AVERAGE TEMPERATURES, EACH OF WHICH HAD 3 AMPLITUDES OF FLUCTUATIONS. THE FREQUENCY OF TEMPERATURE FLUCTUATION UNDER CONTROLLED AMBIENT TEMPERATURE WAS 8 AND 4 CYCLES/DAY. TO STUDY THE EFFECT OF FREQUENCY, IT WAS ACCELERATEDUP TO 12 CYCLES/DAY AND THE AVERAGE TEMPERATURE WAS -10 DEG C. THE SAMPLES WERE STORED FROM 3 TO 15 MONTHS. RESULTS ARE GIVEN AS FAR AS WEIGHT LOSS, SENSORY CHANGES, SHELF LIFE, MICROBIOLOGY, ARE CONCERNED.

Available documents

Format PDF

Pages: 1990-4

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: INFLUENCE DE L'EMBALLAGE ET DES FLUCTUATIONS DE TEMPERATURE SUR LA QUALITE DES DENREES ALIMENTAIRES SURGELEES.
  • Record ID : 1992-1207
  • Languages: French
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 559-567; 7 fig.; 4 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

Links

Indexing