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IIR document

Storage of foodstuffs preserved with cold taking into account polymorphism.

Number: pap. ID: 771

Author(s) : STEFANOVSKIJ V.

Summary

Regularities of food cold storage produced of given raw materials are considered to be based on polymorphism principle. Polymorphism is the ability of the same nature food organisms to exist in different internal structure states or different forms. In particular, the raw meat as an initial material can be minced and formed into the sausages then roasted, and frozen for long term storage. The researches available take into account only storage temperature influence on shelf life. It does not allow distinguishing the effects of other factors contributing to the frozen time storage limit. The classification of foodstuffs preserved with cold application was offered. The new data obtained by cluster analysis indicate that the kind of a cold product is determined not by its name but a few number of signs such as low and upper storage temperature limits. It is shown that resistance logarithm during the frozen storage is linear-changed depending on temperature and determined by process stage. The logarithm of resistance is changing with temperature according to linear law and is determined by the intensity of technological processing. It is proved that at frozen storage the rate of the logarithm of resistance for frozen raw material, half-finished and final products (of the same nature) becomes constant and doesn’t depend on storage temperature and the stage of raw material technological processing. The laws established allow taking correct decisions about quality and safety of the products and energy consumption.

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Pages: 8 p.

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Details

  • Original title: Storage of foodstuffs preserved with cold taking into account polymorphism.
  • Record ID : 30001857
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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