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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 as 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".
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Pages: p. 233-239
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Details
- Original title: Modelling of temperatures in foods for quality and safety.
- Record ID : 2001-0817
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Modelización de temperaturas en alimentos para calidad y seguridad.
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