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TEMPERATURE INVESTIGATIONS IN SALES CABINETS FOR FRESH FOODS.

[In Norwegian. / En norvégien.]

Author(s) : MAGNUSSEN O. M.

Type of article: Article

Summary

TO ENSURE HIGH QUALITY OF PREPACKED FRESH FOODS, TEMPERATURES BETWEEN 273 AND 277 K (0 AND 4 DEG C) ARE USUALLY RECOMMENDED. FOR PRODUCTS WITH LOW STORAGE LIFE EVEN TEMPERATURES OF 272 TO 274 K (-1 TO 1 DEG C) SHOULD BE USED. A SURVEY OF SALES CABINETS IN TRONDHEIM REGION SHOWED UNACCEPTABLE STORAGE TEMPERATURES. ONLY 35-40% OF PRODUCT TEMPERATURES IN THE CENTRAL PARTS OF THE CABINETS WERE BETWEEN 273 AND 277 K AND TEMPERATURES OF 278-281 K (5-8 DEG C) WERE FREQUENT. VARIATIONS IN AIR TEMPERATURES WERE EVEN LARGER, DEFROST PERIODS WERE FREQUENT AND RESULTED IN HIGH AIR TEMPERATURES. FOR DISTRIBUTION OF PREPACKED PRODUCTS WITH LOW STORAGE LIFE IMPROVEMENTS OF RETAIL TEMPERATURES ARE NEEDED.

Details

  • Original title: [In Norwegian. / En norvégien.]
  • Record ID : 1983-2152
  • Languages: Norwegian
  • Source: Scand. Refrig. - vol. 12 - n. 2
  • Publication date: 1983/04
  • Document available for consultation in the library of the IIR headquarters only.

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