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The adaptation of the cold chain to raw products.

Adaptation de la chaîne du froid aux produits crus.

Author(s) : GAC A.

Type of article: Article

Summary

First, some notions of food quality (hygienic, nutritional and organoleptic qualities) are discussed; the correlation between keeping time and temperature is noted; perfect preservation and practical preservation are defined. Then the quality -or efficiency -of the storage site is examined. This is usually characterized by temperature and relative humidity, but the latter in fact does not reflect very much the water losses from evaporation or transpiration. These losses depend essentially on the functioning criteria of the refrigerating machine and especially on the temperature difference between the storage site and the cold battery. Chilling can be made more efficient by supplementing it with other techniques: controlled atmosphere, modified atmosphere, programmed and modulated conditions, ionizing irradiation and packaging. Finally, the most sensitive parts of the cold chain are pointed out and procedures are proposed for improving equipment performance, especially in retail sales.

Details

  • Original title: Adaptation de la chaîne du froid aux produits crus.
  • Record ID : 1992-2726
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 77 - n. 7
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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