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TEMPERATURE TOLERANCE FOR DEEP FROZEN FOODS.

[In German. / En allemand.]

Author(s) : LEVETZOW R., SCHUTT-ABRAHAM I.

Type of article: Article

Summary

IN PRINCIPLE DEEP FROZEN FOOD HAS TO BE AT 255 K (-18 DEG C) OR BELOW, HOWEVER, THERE IS A TEMPERATURE TOLERANCE OF UP TO 258 K (-15 DEG C) AT THE END OF THE FROZEN FOOD CHAIN. FOR VARIOUS REASONS THIS TEMPERATURE LIMIT IS NOT OBSERVED BY A SECTION OF THE FROZEN FOOD PRODUCTS, HENCE THE DEMAND OF THE INDUSTRY TO RAISE THE LIMIT TO 261 K (-12 DEG C). FOOD QUALITY LOSSES TEND TO BECOME EXPONENTIAL ABOVE 255 K, EVEN IF THE SENSORY QUALITY IS NOT YET AFFECTED AND BESIDES SUCH QUALITY LOSSES ONE MUST TAKE INTO ACCOUNT A REDUCTION IN KEEPING QUALITY ESPECIALLY WITH STORAGE SENSITIVE PRODUCTS. MEETING THE 3 K TEMPERATURE TOLERANCE LIMIT IS REASONABLE IF CONSTRUCTION OF THE DETAIL CABINETS IS IMPROVED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0623
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 7
  • Publication date: 1985/07
  • Document available for consultation in the library of the IIR headquarters only.

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