Share

TEMPERATURE: THE GOLDEN KEY TO QUALITY RETENTION.

Author(s) : SYMONS H.

Type of article: Periodical article

Summary

THE AUTHOR DISCUSSES AND ILLUSTRATES THE PERCENTAGE OF WATER FROZEN OUT AND ITS RELATIONSHIP WITH TEMPERATURE AND DRAWS A PARALLEL WITH RATE OF QUALITY LOSS. THE NEED FOR A SINGLE UPPER LIMIT TO STORAGE TEMPERATURE FOR ALL FROZEN FOOD AND THE NECESSITY TO MAINTAIN EVEN TEMPERATURES DURING THE COLD CHAIN TO AVOID CHANGES IN ICE CRYSTAL FORMATION, IS DISCUSSED. THE AUTHOR CONCLUDES BY PROPOSING LOWER TEMPERATURES IN BULK WAREHOUSES, PARTICULARLY FOR FISH AND SEAFOOD, WITH A MAXIMUM OF 255 K (-18 DEG C). G.R.S.

Details

  • Original title: TEMPERATURE: THE GOLDEN KEY TO QUALITY RETENTION.
  • Record ID : 1986-0625
  • Languages: English
  • Source: Frozen Food Rep. - 30; 32-33; 1 fig.; 1 tabl.
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing