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Temperature: basic parameter of frozen food preservation.

Temperatura: podstawowy parametr utrwalania zamrazalniczego zywnosci.

Author(s) : POSTOLSKI J.

Type of article: Article

Summary

Many aspects of temperature as a basic factor of quality and shelf life of frozen food are described in this article. Methods of shelf-life estimation: temperature coefficient Q(10), coefficient of daily quality losses A(i), curves TTT, and additional factors of shelf-life correction including PPP factors and substances with selective protection function. Shelf life and shelf-life regain notions are also explained. Different types of temperature fluctuations and their involvement in food product changes, especially undesirable physical changes (sublimation, recrystallization) were described.

Details

  • Original title: Temperatura: podstawowy parametr utrwalania zamrazalniczego zywnosci.
  • Record ID : 1999-0918
  • Languages: Polish
  • Source: Chlodnictwo - vol. 33 - n. 1
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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