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TARGET TEMPERATURES IN THE COLD CHAIN.

Author(s) : WARE M. S.

Summary

THE PROFILE OF PRODUCT TEMPERATURES SHOWS A CONTROLLED SMALL RISE IN TEMPERATURE FROM THE BEGINNING TO THE END OF DISTRIBUTION. THIS RISE IN TEMPERATURE AFTER FROZEN FOODS HAVE LEFT THE FACTORY COLD STORE IS IMPORTANT FOR REASONS OF ECONOMY OF OPERATION AND THERE WILL BE NO SIGNIFICANT QUALITY LOSSES PROVIDING THAT THERE ARE NOT TOO MANY ABNORMAL EXCURSIONS TO TEMPERATURES WARMER THAN THOSE INDICATED. THE VARIOUS STAGES OF THE CHAIN FROM FACTORY TO HOME FREEZER ARE EXAMINED. DEMANDS FOR EXCESSIVELY LOW TEMPERATURES IN DISPLAY CABINETS AND HOME FREEZERS ARE UNNECESSARY AND WOULD BE HIGH IN ENERGY CONSUMPTION. THE FROZEN FOOD INDUSTRY HAS A CODE OF RECOMMENDED PRACTICE WHICH SHOULD BE FOLLOWED.

Details

  • Original title: TARGET TEMPERATURES IN THE COLD CHAIN.
  • Record ID : 1981-0067
  • Languages: English
  • Publication date: 1979/11/23
  • Source: Source: Food Ind. Conf.
    6 p. (PM 6446).
  • Document available for consultation in the library of the IIR headquarters only.

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