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INFLUENCE OF CRYOGENIC TEMPERATURES ON FOOD PRODUCTS AND PACKAGING DURING RAIL TRANSPORT.

Author(s) : ASHBY B. H.

Type of article: Article, IJR article

Summary

SIX PACKAGED FROZEN PRODUCTS WERE SUBJECTED TO SIMULATED RAILWAY SHOCK AND VIBRATION CONDITIONS AND MANUAL HANDLING ABUSE AT BOTH CRYOGENIC: 203 K (-70 DEG C) ANDNON-CRYOGENIC: 255 K (-18 DEG C) TEMPERATURES. THE AMOUNT OF PACKAGE AND FOOD PRODUCT DAMAGE UNDER DIFFERENT TEMPERATURES AND LEVELS OF ABUSE WERE DETERMINED AS WELL AS THE EFFECTS OF CRYOGENIC TEMPERATURES UPON SENSORY QUALITY ATTRIBUTES OF THE FOOD PRODUCTS. THE RESULTS INDICATED THAT FROZEN FOOD CAN BE SHIPPED AT CRYOGENIC TEMPERATURES IN RAILCARS EQUIPPED WITH CUSHIONED DRAFT GEARS WITH MINIMAL DAMAGE.

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Pages: 283-288

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Details

  • Original title: INFLUENCE OF CRYOGENIC TEMPERATURES ON FOOD PRODUCTS AND PACKAGING DURING RAIL TRANSPORT.
  • Record ID : 1986-1695
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 5
  • Publication date: 1985

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