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QUALITY DEVELOPMENT OF FOODSTUFFS UNDER TIME-TEMPERATURE CONDITIONS IN COLD CHAINS.

Author(s) : MEFFERT H. F. T.

Summary

PERISHABLE FOODSTUFFS HAVE A PRACTICAL MARKETING TIME AT A GIV EN TEMPERATURE, WHICH ALSO AFFECTS QUALITY. MATHEMATICAL MODELLING AND OPTIMIZATION OF THE COST/QUALITY RATIO ARE POSSIBLE AND DIFFERENT CATEGORIES OF PERISHABLE FOOD CAN BE DEFINED. THE AUTHOR SHOWS HOW PRODUCT QUALITY CAN BE MAINTAINED BY CONFORMING TO THE CORRECT CONDITIONS AND DISTRIBUTION TIME, AND THE REQUIRED TEMPERATURE IN DISPLAY CABINETS. THE EXAMPLES SHOW THAT IT IS ESSENTIAL TO PROPERLY CONTROL THE ABOVE-MENTIONED VARIABLES.

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Pages: 15 p.

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Details

  • Original title: QUALITY DEVELOPMENT OF FOODSTUFFS UNDER TIME-TEMPERATURE CONDITIONS IN COLD CHAINS.
  • Record ID : 1992-1675
  • Languages: English
  • Publication date: 1990/09/24
  • Source: Source: C. R. Réun. Dresde, IIF/Proc. Dresd. Meet., IIR
    1990-4; 535-549; 6 tabl.; 17 ref.; 3 append.
  • Document available for consultation in the library of the IIR headquarters only.

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