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EVALUATION OF MEAL FREEZING AND CHILLING PRESERVATION.

[In Czech. / En tchèque.]

Author(s) : PALENKAR P.

Type of article: Article

Summary

HEALTH RISKS OF MEALS CHILLING PRESERVATION CAN BE REDUCED BY PRECEDING PASTEURIZATION AND FOLLOWING QUICK CHILLING. BY AN ADDITION OF ANTIOXIDANTS TO MEALS BEFORE CHILLING PRESERVATION THEIR QUALITY IS FURTHER STABILIZED. FREEZING TECHNOLOGY IS HOWEVER RECOMMENDED FOR INDUSTRIAL MASS PRODUCTION OF MEALS. THE CHILLING PRESERVATION TECHNOLOGY IS BELIEVED TO BE SUITABLE FOR MINOR AND SHORT-TERM (WEEKEND) PRESERVATION PURPOSES.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1986-1979
  • Languages: Czech
  • Source: Prum. Potravin - vol. 37 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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