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RELATION BETWEEN DEFROSTING CONDITIONS AND EVALUATION OF MICROBIOLOGICAL CONDITION OF FROZEN FOOD.

Author(s) : KUZMINSKA M.

Summary

TESTS CONSISTED OF THAWING PRODUCTS UNDER VARIOUS CONDITIONS: 303 K (30 DEG C) FOR 1 HR, 318 K (45 DEG C) FOR 10 MIN AND 277 K (4 DEG C) FOR 18 HRS, AND MICROBIAL COUNTS WERE DETERMINED. THE RESULTS SHOWED THAT THAWING CONDITIONS HAVE A PRIMARY EFFECT ON THE RESULT OF MICROBIOLOGICAL EVALUATION. A STATISTICAL ANALYSIS CONFIRMED THE SPECIAL EFFECT OF THE THAWING PROCESS ON MICROBIAL COUNTS.

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Pages: 246-251

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Details

  • Original title: RELATION BETWEEN DEFROSTING CONDITIONS AND EVALUATION OF MICROBIOLOGICAL CONDITION OF FROZEN FOOD.
  • Record ID : 1988-1017
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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