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OPTIMIZING THE QUALITY OF FROZEN FOODS.

Author(s) : REID D. S.

Type of article: Article

Summary

THE SOURCES OF QUALITY LOSS PRIOR TO THAWING, PREPARATION, FREEZING AND STORAGE ARE DISCUSSED AND SPECIFIC AREAS ARE IDENTIFIED TO OPTIMISE QUALITY. THESE INCLUDE UNIFORMITY OF RAW MATERIAL, IMPROVED STORAGE CONDITIONS PRIOR TO FREEZING, BLANCHING WITH PROPER PROCESS CONTROL, RATE OF FREEZING AND FROZEN STORAGE WHICH HAS THE GREATEST POTENTIAL FOR OPTIMIZATION. THE CONCEPT OF GLASS DYNAMICS IS ALSO DISCUSSED AT LENGTH. G.R.S.

Details

  • Original title: OPTIMIZING THE QUALITY OF FROZEN FOODS.
  • Record ID : 1991-1619
  • Languages: English
  • Source: J. Food Technol. - vol. 44 - n. 7
  • Publication date: 1990/07

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