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PRODUCT TEMPERATURES IN CHILLED CABINETS.

Author(s) : BÖGH-SÖRENSEN L.

Summary

IN DENMARK MORE THAN 1,500 FOOD PRODUCT TEMPERATURES HAVE BEEN MEASURED WITH AN INFRARED THERMOMETER IN CHILLED DISPLAY CABINETS. THE PRODUCT TEMPERATURES VARY WITH THE PLACING IN THE CABINET; IN THE UPPER LAYER THE AVERAGE TEMPERATURE (OF 1,100 PRODUCT TEMPERATURES IN THAT LAYER) IS ABOUT 278.3 K (5.3C). THE PRODUCT TEMPERATURES OF GROUND BEEF PACKED IN CONTROLLED ATMOSPHERE (80% O2 + 20% CO2) HAVE BEEN COMPARED WITH BACTERIOLOGICAL FINDINGS.

Details

  • Original title: PRODUCT TEMPERATURES IN CHILLED CABINETS.
  • Record ID : 1982-0435
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; n. 22; 331-334; 5 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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