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Temperature monitoring and modelling of chilled food in the cold chain.

Author(s) : OPATOVA H., LAGUERRE O., DERENS E., et al.

Summary

The present study was obtained in the frame of a two years French-Czech research project (1998-1999) with participation of Czech industrials. The main objective was to identify and evaluate the critical points in the cold chain of chilled product by temperature monitoring and by modelling. The experimentation was focused on ambient and product temperatures measurement. The modelling was focused on heat transfers. The experiments were carried at the Czech Republic on cake and sliced ham. The results of cake examination are presented in this paper. The experimental results show that the product temperature was too high during certain steps.

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Details

  • Original title: Temperature monitoring and modelling of chilled food in the cold chain.
  • Record ID : 2000-1401
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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