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FOOD FREEZING: PUSHING BACK THE HORIZON.

Author(s) : WEATHERSPOON H.

Type of article: Periodical article

Summary

IN AN ATTEMPT TO RECAPTURE THE PRE-EMINENCE ENJOYED BY FROZEN FOODS WHICH HAVE BEEN RECENTLY DISPLACED BYDEVELOPMENTS IN ASEPTIC PACKAGING, CHILLING, MODIFIED ATMOSPHERES AND ADVANCED THERMAL PROCESSING, TWO MAJOR RESEARCH PROJECTS HAVE BEEN LAUNCHED. INSTABILITY OF PROTEINS IN FROZEN FOODS IS ONE AREA WHERE MECHANISMS OF DAMAGE TO PROTINACEOUS MATERIALS ARE INSUFFICIENTLY UNDERSTOOD. THIS LEADS TO AN INABILITY TO MARKET SOME COMMODITIES OF MAJOR IMPORTANCE EG MILK AND EGGS, AND FAILURE OF FROZEN PROTINACEOUS PRODUCTS TO EQUAL THEIR CHILLED COUNTERPARTS. THE SECOND PROGRAMME IS CONCERNED WITH PHYSICAL CHANGES WHICH OCCUR DURING FREEZING AND STORAGE. THIS HAS TARGETTED RATES OF FREEZING AS ONE OF THE OBJECTIVES, AND THE IMPORTANCE OF ICE IN THE FROZEN PRODUCT IS ANOTHER. THE RESULTS WILL ENABLE NEW PRODUCTS OR PRODUCTS OF BETTER QUALITY TO BE PRODUCED, INCLUDING THOSE DEVELOPED BY BIOTECHNOLOGY. G.R.S.

Details

  • Original title: FOOD FREEZING: PUSHING BACK THE HORIZON.
  • Record ID : 1989-0957
  • Languages: English
  • Source: Frozen Food Rep. - n. 4
  • Publication date: 1988/07
  • Document available for consultation in the library of the IIR headquarters only.

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