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TEMPERATURE CHANGE AND FROZEN FOOD QUALITY.

VARIATIONS DE TEMPERATURE ET QUALITE DES PRODUITS SURGELES.

Author(s) : ULRICH R.

Type of article: Article

Summary

THIS PAPER IS A COMPILATION OF THE LITERATURE. IT GIVES EXAMPLES OF TEMPERATURE RISE IN FROZEN FOOD PACKS AT DIFFERENT STAGES OF THE COLD CHAIN. IT SUMMARISES THE CONVENTIONAL RELATIONSHIPS BETWEEN QUALITY, TIME AND TEMPERATURE, THE SIGNIFICANCE AND THE ROLE OF PACKAGING AND SHOWS THE PRACTICAL APPLICATION OF THESE RELATIONSHIPS. THE QUALITY ASPECTS RELATE TO ORGANOLEPTIC, NUTRITIONAL AND SANITARY CHARACTERISTICS. THE TEST RESULTS FOR A CASUAL TEMPERATURE RISE ARE GIVEN FOR FRUIT AND VEGETABLES, MEAT AND FISH. REPORT OF TESTS CARRIED OUT ON THESE PRODUCTS WITH EVENLY FLUCTUATING TEMPERATURE. A.G.

Details

  • Original title: VARIATIONS DE TEMPERATURE ET QUALITE DES PRODUITS SURGELES.
  • Record ID : 1982-0831
  • Languages: French
  • Source: Rev. gén. Froid - vol. 71 - n. 7-8
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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