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Models for the thermal behaviour of foodstuffs and the impact on high quality food chains.

Author(s) : NESVADBA P.

Summary

The paper reviews the models of thermal behaviour of foodstuffs for predicting and subsequently improving their handling, quality and safety. The models fall into two categories: modelling of the direct influence of temperature on the physical and chemical properties of foods and molecular processes within them; modelling of temperature and heat as macroscopic quantities affecting food production in terms of time, energy, biochemical reactions and microbiological status. The paper illustrates the general trends and innovative aspects of modelling of thermal behaviour of foods using the objectives, methodology and results of an European Union funded project that addresses these issues.

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Pages: 19-26

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Details

  • Original title: Models for the thermal behaviour of foodstuffs and the impact on high quality food chains.
  • Record ID : 1996-0930
  • Languages: English
  • Subject: General information
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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