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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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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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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing rate; Thawing; Microbiology; Frozen food; Defrosting
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