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EFFECTS OF LOW TEMPERATURE STORAGE ON THE SHELF LIFE AND QUALITY OF ASEPTICALLY PACKAGED FOODS.

Type of article: Periodical article

Summary

THIS IS A PROGRESS REPORT ON A RESEARCH PROJECT TO DETERMINE IF THE SHELF LIFE OF HEAT TREATED AND ASEPTICALLY PACKAGED FOODS CAN BE EXTENDED BY REFRIGERATED STORAGE. THE PRODUCTS TESTED WERE A VARIETY OF MILK-BASED PRODUCTS, VEGETABLE AND FRUIT JUICES, PUDDINGS AND FRUIT PUNCH DRINKS. THE REPORT OUTLINES THE VARIOUS STORAGE TESTS AT 274.6, 294 AND 309 K (1.6, 21 AND 36 DEG C), QUALITY EVALUATIONS (AFTER 1.5, 3, 6, 9 AND 12 MONTHS) AND THE RESULTS OBTAINED FROM THE VARIOUS PRODUCTS TESTED. QUALITY EVALUATIONS AFTER 3 MONTHS STORAGE AT THE THREE TEMPERATURES INDICATED IN THE FOREGOING HAVE SHOWN THAT THERE IS NO APPARENT DIFFERENCE IN QUALITY ATTRIBUTES, BUT UP TO AND BEYOND 6 MONTHS STORAGE, SENSORIAL EVALUATIONS DETECTED CHANGES IN FLAVOUR, COLOUR AND TEXTURE.

Details

  • Original title: EFFECTS OF LOW TEMPERATURE STORAGE ON THE SHELF LIFE AND QUALITY OF ASEPTICALLY PACKAGED FOODS.
  • Record ID : 1985-2388
  • Languages: English
  • Source: TRRF, Inf. Bull. - 1-3.
  • Publication date: 1985/01
  • Document available for consultation in the library of the IIR headquarters only.

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