IIR document

EFFECTS OF CRYOTEMPERATURES ON FOOD PRODUCTS AND PACKAGING DURING RAIL TRANSPORT.

Author(s) : ASHBY B. H.

Summary

THREE FROZEN AND PACKED FOOD PRODUCTS WERE SUBJECTED TO SHOCKS AND VIBRATIONS SIMULATING THOSE OF RAIL TRANSPORT AND HANDLING RIGORS AT 203 AND 255 K (-70 AND -18 DEG C). THE EXTENT OF PACKAGING AND PRODUCT DAMAGE AND FRACTURE WAS DETERMINED. THE EFFECT OF A TEMPERATURE OF 203 K ON SENSORY TESTS AND ON VARIOUS CHARACTERISTIC PARAMETERS OF THE PRODUCTS WAS DISCUSSED. THE RESULTS SHOW THAT FROZEN FOODS CAN BE TRANSPORTED AT 203 K WITH MINIMUM PRODUCT OR PACKAGE DAMAGE IN TIGHTLY BRACED LOADS, PROVIDED THEY ARE NOT ABUSED DURING HANDLING.

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Details

  • Original title: EFFECTS OF CRYOTEMPERATURES ON FOOD PRODUCTS AND PACKAGING DURING RAIL TRANSPORT.
  • Record ID : 1986-0410
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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