Share

THE EFFECT OF THE STORAGE TEMPERATURE AT PROLONGED STORAGE ON THE QUALITY OF DEEP FROZEN FRENCH FRIES.

Author(s) : LUDWIG J. W.

Type of article: Book chapter

Summary

AN INVESTIGATION HAS BEEN CARRIED OUT WITH DEEP FROZEN FRENCH FRIES ON THE COURSE OF THE QUALITY DURING 18 MONTHS AT 255, 258, 261, 264 AND 267 K (-18, -15, -12, -9 AND -6 DEG C). THE SENSORY QUALITY DETERIORATES AS THE STORAGE TEMPERATURE IS HIGHER AND THE STORAGE PERIOD ADVANCES ; THE MAXIMUM SENSORY KEEPING QUALITY IS RESPECTIVELY 24, 18, 10, 6 AND 5 MONTHS ; THE COURSE OF THE TEXTURE DETERIORATION BECOMES QUITE EVIDENT FROM THE COURSE OF THE MOISTURE AND FAT CONTENT ; AT A STORAGE REQUIREMENT OF 18 MONTHS, DEEP FROZEN FRENCH FRIES MIGHT BE STORED AT 258 K.

Details

  • Original title: THE EFFECT OF THE STORAGE TEMPERATURE AT PROLONGED STORAGE ON THE QUALITY OF DEEP FROZEN FRENCH FRIES.
  • Record ID : 1985-1106
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 735-739; 3 fig.; 6 tabl.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing