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INFLUENCING OF DIFFERENT GLAZING TECHNIQUES ON THE QUALITY OF SHELLFISH AND SHELLFISH PRODUCTS.

Author(s) : LONDAHL G., GORANSSON S.

Summary

DEPENDING ON STORAGE, HANDLING AND TRANSPORT CONDITIONS, THE HIGHER INITIAL QUALITY COULD BEMORE OR LESS SEVERELY REDUCED. FURTHERMORE, THE INCREASED SURFACE TO VOLUME RATIO RESULTED IN A REDUCED STORAGE LIFE. THE ANSWER TO THOSE PROBLEMS IS GLAZING. THE PAPER REPORTS ON COMPARISONS MADE BETWEEN TWO GLAZING METHODS WITH REGARD TO THE PROTECTIVE PROPERTIES OF THE GLAZE AND QUALITY CHANGES CAUSED BY TEMPERATURE ABUSE DURING THE GLAZING PROCESS.

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Pages: 1741-1744

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Details

  • Original title: INFLUENCING OF DIFFERENT GLAZING TECHNIQUES ON THE QUALITY OF SHELLFISH AND SHELLFISH PRODUCTS.
  • Record ID : 1992-2335
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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