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QUALITY CONTROL OF FOODSTUFFS THROUGH STORAGE AND DISTRIBUTION.

Summary

THE DISTINCTION IS DRAWN BETWEEN DETERIORATION WHICH POSES A THREAT TO THE CONSUMER AND THAT WHICH AFFECTS THE FLAVOUR AND QUALITY OF THE PRODUCT, WITH PARTICULAR REFERENCE TO CHOCOLATE CONFECTIONARY. THE AUTHOR CONSIDERS THE TEMPERATURE-TIME RELATIONSHIP OF CHOCOLATE PRODUCTS AND SUGGESTS 288 K (15 DEG C) AS AN IDEAL STORAGE TEMPERATURE. HUMIDITY IS ALSO A CONCERN, AND A LIST OF RULES IS GIVEN WHICH THE AUTHOR'S COMPANY USES TO MAINTAIN PRODUCT QUALITY. IT IS SUGGESTED THAT RULES NEED PROPER POLICING, AND THAT APART FROM THE COLD CHAIN, MATTERS OF HYGIENE, PEST CONTROL, ETC, ARE COMMON TO ALL MARKETS. G.R.S.

Details

  • Original title: QUALITY CONTROL OF FOODSTUFFS THROUGH STORAGE AND DISTRIBUTION.
  • Record ID : 1990-0222
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 1; 11 p.
  • Document available for consultation in the library of the IIR headquarters only.

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