ShareINFLUENCE OF THE THAWING TEMPERATURE ON THE MICROBIOLOGICAL QUALITY OF FROZEN VEGETABLES.
[In Spanish. / En espagnol.]
Author(s) : SOTO T.
Type of article: Article
Summary
SEVERAL THAWING METHODS ARE APPLIED: GRINDING, AMBIENT TEMPERATURE (2-3 HOURS), IN A REFRIGERATOR AT 278-279 K (5-6 DEG C) FOR 18 HOURS, AND IN A BATH AT 333 K (60 DEG C) FOR 15 MIN. COUNTS OF THE DIFFERENT BACTERIAL POPULATIONS, MOULDS AND YEASTS, AS INDICATORS OF CONTAMINATION. THE RESULTS ARE IDENTICAL. NEVERTHELESS, FOR QUALITY CONTROL OF FROZEN PRODUCTS, THAWING AT 278-279 K FOR 18 HOURS IS RECOMMENDED.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1990-2395
- Languages: Spanish
- Source: An. Bromatol. - vol. 41 - n. 2
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Thawing; Microbiology; Microbiological quality; Frozen food; Vegetable; Freezing
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