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RETAIL DISPLAY CONDITIONS FOR UNWRAPPED CHILLED FOODS.

Author(s) : JAMES S. J., SWAIN M. V. L.

Type of article: Periodical article

Summary

THE AUTHORS GIVE DETAILS OF TEMPERATURE RANGES IN RETAIL CABINETS AND DISCUSS THE MAIN VARIABLES UNDER THE CONTROL OF THE DESIGNER, NOTABLY AIR TEMPERATURE, VELOCITY AND RELATIVE HUMIDITY. WEIGHT LOSS FROM FOOD IS CONSIDERED ON A THEORETICAL AND EXPERIMENTAL BASIS, AND RESULTS FROM LABORATORY INVESTIGATIONS AND RETAIL STORES ARE GIVEN. THE AUTHORS CONCLUDE THAT AIR VELOCITY AND RELATIVE HUMIDITY ARE THE MAIN FACTORS IN WEIGHT LOSS, FOR WHICH A MAXIMUM FIGURE OF 0.02 GRAMME/CM2 OVER A 6 HOUR PERIOD IS PROPOSED. G.R.S.

Details

  • Original title: RETAIL DISPLAY CONDITIONS FOR UNWRAPPED CHILLED FOODS.
  • Record ID : 1987-1349
  • Languages: English
  • Source: Inst. Refrig., Adv. Proof - 7 p.; 5 fig.; 6 tabl.; 13 ref.
  • Publication date: 1986/12/04
  • Document available for consultation in the library of the IIR headquarters only.

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