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Modelling of temperatures in foods for quality and safety.

Modelización de temperaturas en alimentos para calidad y seguridad.

Author(s) : NESVADBA P.

Type of article: Article

Summary

This article presents the Spanish translation of an article presented in the IIR Bulletin (reference 2001-0817). Temperature is the single most important variable affecting the quality and safety of all foods. The paper reviews models predicting thermal properties and temperatures in foods during freezing, heating and cooking. The paper also reviews the software that is available for implementation of these models and as a result of the EU-funded project CR93-0240 "Modelling of thermal properties and behaviour of foods during production, storage and distribution".

Details

  • Original title: Modelización de temperaturas en alimentos para calidad y seguridad.
  • Record ID : 2003-0818
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 30 - n. 335
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

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