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Storage stability of frozen foods in relation to glass transition temperatures.
Author(s) : KERR W. L., REID D. S.
Summary
New developments in measuring technologies, thermophysical processes (including glass transition, respiration and transpiration), predictive microbiology modelling, etc., are making it possible to better protect frozen and chilled food. Examples are given for produce, such as broccoli, fresh cut melon, green beans, apricots, etc. Special attention is paid to transport and display cabinets, cryogenic tunnels and drum freezers. Sessions were held on international shipment and inspection issues, and on the use of HACCP methods and the direction in which US regulations should evolve. Papers: 37 (in english)
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Pages: 1996-6
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Details
- Original title: Storage stability of frozen foods in relation to glass transition temperatures.
- Record ID : 1997-1523
- Languages: English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Publication date: 1996/10/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (31)
See the conference proceedings
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Vitrification; Glass transition; Temperature; Stability; Simulation; Quick-frozen food
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The glass transition in the freezing process.
- Author(s) : REID D. S., KERR W., HSU J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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- Author(s) : REID D. S., HSU J., JU J.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Measuring and interpreting the glass transition...
- Author(s) : GOFF H. D.
- Date : 1994
- Languages : English
- Source: Food Res. int. - vol. 27 - n. 2
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Nonenzymatic browning behaviour, as related to ...
- Author(s) : ROOS Y. H., HIMBERG M. J.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 4
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Analyse du rôle de la transition vitreuse dans ...
- Author(s) : GENIN N., RENE F.
- Date : 1995
- Languages : French
- Source: J. Food Eng. - vol. 26 - n. 4
View record