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MAINTAINING THE QUALITY OF FROZEN FOODS DURING DISTRIBUTION.

Author(s) : BRAMSNAES F.

Type of article: Article

Summary

PRODUCT TEMPERATURE DURING DISTRIBUTION MUST BE MAINTAINED. IN GENERAL IT IS POSSIBLE TO KEEP IT BELOW 268 K (-15C) WHEN UNLOADING AT RETAIL STORES, THE HIGHEST AT TOP OF A LOAD SHOULD NOT EXCEED 261 K (-12C). MEASURES TO LIMIT RISES OF TEMPERATURE IN TOP LAYERS OF DISPLAY CABINETS EG. NIGHT SHIELDS, ALUMINIUM FOIL ETC. TO LIMIT RADIANT HEAT, ARE DISCUSSED. THE EFFECT OF RISES UPON QUALITY IS SHOWN GRAPHICALLY FOR FROZEN TROUT, HAMBURGERS, VACUUM PACKED BACON. C.R.F.

Details

  • Original title: MAINTAINING THE QUALITY OF FROZEN FOODS DURING DISTRIBUTION.
  • Record ID : 1982-0438
  • Languages: English
  • Source: J. Food Technol. - vol. 35 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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