QUALITY CONTROL OF < READY-TO-SERVE > PRODUCTS DURING PRODUCTION AND DISTRIBUTION.

MAITRISE DE LA QUALITE DES PRODUITS DE 4E GAMME DANS LA FILIERE DE PRODUCTION ET DE DISTRIBUTION.

Type of article: Article

Summary

STUDIES WERE CARRIED OUT BY THE CTIFL ON VARIOUS TEMPERATURES FOR < READY-TO-SERVE > PRODUCTS (FRESH VEGETABLES WHICH ARE DRESSED, SLICED AND PACKAGED IN PLASTIC BAGS), FOLLOWING PREPARATION TO POINT OF SALE. THE ACTUAL TEMPERATURE HISTORY IS INDICATED BY DIAGRAMS EMPHASISING THE EFFECT OF THEIR INITIAL TEMPERATURE, OF TRANSPORT AND DISPLAY CONDITIONS, OF OVER-WRAPPING AND POSITION OF THE BAG IN THE CARTON OR ON A PALLE THE CONSEQUENCES OF DISPLAY CABINET TEMPERATURE ON QUALITY (APPEARANCE, FLAVOUR AND MICROBIOLOGY) ARE ANALYZED, CONFIRMING THE NEED TO MAINTAIN 277 K (4 DEG C), FOR AN EATING DEADLINE OF 7 DAYS. THE NEGATIVE EFFECTS OF TRANSIENT THERMAL SHOCKS ARE UNDERLINED, AND TESTS ON VARIOUS MEANS OF LIMITING THEM ARE GIVEN. J.R.

Details

Original title: MAITRISE DE LA QUALITE DES PRODUITS DE 4E GAMME DANS LA FILIERE DE PRODUCTION ET DE DISTRIBUTION.
Record ID : 1990-0134
Languages: French
Source: Rev. gén. Froid - vol. 79 - n. 3
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Refrigeration and perishable products: general information;
Packaging
Keywords: Display cabinet; Chilling; Salad; Shop; Vegetable; Packaging