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Progress in food science and technology in relation to refrigeration.

Author(s) : MUNOZ DELGADO J. A.

Type of article: Article, IJR article

Summary

The main goal of Commission C2 of the International Institute of Refrigeration is to promote studies of the influence of refrigeration on food quality. Two recent meetings at which this topic was discussed were the Xlllth International Congress of Refrigeration held in Moscow in 1975 and the meeting of Commission C2 held in Melbourne in 1976. The present paper is based mainly on papers which were presented and discussed in these meetings, and thus no references are included. The author is greatly indebted to, in particular, Mr H.W. Symons (UK), Professor A. Kramer (USA), Professor E. Almasi (Hungary), Deputy President and Vice-Presidents, respectively, of Commission C2 'Food science and technology' of the IIR, for their help; especially Mr. Symons and Professor Almasi for their reports on papers concerning freezing of foodstuffs of animal and vegetable origin presented in Moscow in 1975, and Professor Kramer for his report dealing with the advances in food technology affecting refrigeration for the year 1976. The quality of a foodstuff may be defined as the sum of the characteristics which differentiate it and which determine its degree of acceptability to the consumer. This overall quality may be analysed for its component factors, each of which may be capable of assessment.

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Pages: 39-46

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Details

  • Original title: Progress in food science and technology in relation to refrigeration.
  • Record ID : 30000709
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 1 - n. 1
  • Publication date: 1978

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