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NUTRITIONAL ASPECTS OF FROZEN FOOD.

Author(s) : BENDER A. E.

Summary

REFRIGERATION PLAYS AN IMPORTANT ROLE IN FOOD SUPPLIES FROM THREE POINTS OF VIEW. 1. REDUCTION OF LOSSES: IN MANY AREAS AS MUCH AS HALF THE HARVESTED FOOD IS LOST. IN INDUSTRIALISED COUNTRIES 10-20% IS LOST. LOSSES CAN BE REDUCED BY REFRIGERATION. 2. SAFETY: THE GREATEST HAZARD TO HEALTH FROM FOOD IS FOOD POISONING. THE GROWTH OF PATHOGENIC MICRO-ORGANISMS CAN BE LIMITED BY CHILLING, AND PREVENTED BY FREEZING. 3. NUTRITIONAL CHANGES. PROCESSED FOODS CAN BE OF HIGHER NUTRITIONAL VALUE THAN THOSE COOKED FROM THE RAW STATE IN THE HOME. THE FACTORY HAS ACCESS TO FRESHER FOODS THAN DOES THE HOUSEWIFE. THE FOOD TECHNOLOGIST TAKES PRECAUTIONS TO PRESERVE NUTRIENTS THAT ARE HEAT-LABILE OR WATER-SOLUBLE. DEVELOPMENTS IN FOOD TECHNOLOGY CAN REDUCE DAMAGE TO NUTRIENTS.

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Pages: 76-89 (7 p.)

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Details

  • Original title: NUTRITIONAL ASPECTS OF FROZEN FOOD.
  • Record ID : 1988-2299
  • Languages: French
  • Source: World Conference: Refrigeration for Development.
  • Publication date: 1986/06/18
  • Document available for consultation in the library of the IIR headquarters only.

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