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STORAGE TEMPERATURE AND TIME AND QUALITY OF FROZEN FRUIT AND VEGETABLES.

TEMPERATURES, DUREES D'ENTREPOSAGE ET QUALITE DES FRUITS ET LEGUMES SURGELES.

Author(s) : PHILIPPON J.

Type of article: Article

Summary

IN THE FIRST PART, THE AUTHOR SHOWS THAT, WHILE SANITARY AND NUTRITIONAL PROPERTIES OF FROZEN PLANT PRODUCTS CAN BE EVALUATED OBJECTIVELY, IT IS NOT THE SAME FOR SENSORY PROPERTIES. HE NOTES THE EFFECT OF TEMPERATURE AND OF VARIOUS FACTORS ON THE STORAGE LIFE OF FROZEN FRUIT AND VEGETABLES. IN THE SECOND PART, HE STATES THAT TRANSPORT TO RETAIL SHOPS AND HOLDINGIN RETAIL CABINETS ARE THE WEAKEST LINKS OF THE COLD CHAIN. A TOLERANCE TO THE SPECIFICATION OF 255 K (-18 DEG C) SEEMS NECESSARY, BUT THE EXTENT AND TIME OF TEMPERATURE RISE SHOULD BE SUFFICIENTLY SMALL SO THAT THE ORGANOLEPTIC PROPERTIES OF THE MOST FRAGILE FOODSTUFFS ARE NOT AFFECTED SERIOUSLY.

Details

  • Original title: TEMPERATURES, DUREES D'ENTREPOSAGE ET QUALITE DES FRUITS ET LEGUMES SURGELES.
  • Record ID : 1986-2308
  • Languages: French
  • Source: Rev. gén. Froid - vol. 76 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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