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

Author(s) : LA GRENADE C., SCHLIMME D. V.

Type of article: Periodical article

Summary

REFRIGERATION STORAGE: 275 K (2 DEG C) SHOWED A BENEFICIAL EFFECT ON STORAGE LIFE OVER AMBIENT STORAGE: 294 K (21 DEG C) BASED ON SENSORY EVALUATIONS OR ANALYTICAL DETERMINATIONS FOR ORANGE JUICE, FRUIT PUNCH, GRAPE JUICE, ICED TEA AND VANILLA PUDDING. IN THE CASE OF CHEDDAR CHEESE SAUCE, THERE WAS A DETRIMENTAL EFFECT FROM REFRIGERATED STORAGE. CHOCOLATE PUDDING STORED AT 275 K HAD A STORAGE LIFE APPROXIMATELY HALF THAT OF PRODUCTS STORED AT 294 K. STORAGE AT 308 K (35 DEG C) HAD A VERY SERIOUS DETRIMENTAL EFFECT ON ALL OF THE PRODUCTS.

Details

  • Original title: EFFECTS OF LOW TEMPERATURE STORAGE ON THE SHELF LIFE AND QUALITY OF ASEPTICALLY PACKAGED FOODS.
  • Record ID : 1987-0503
  • Languages: English
  • Source: TRRF Res. Pap. - 1986.07; 14 p.; 9 tabl.
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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