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The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endive.

Author(s) : WILLOCX F., HENDRICKX M., TOBBACK P.

Summary

In order to increase shelf life of ready-to-serve products, mainly vegetables, several means are used; proper refrigeration, modified atmosphere packaging, and good manufacturing and hangling practices. The impact of these technologies on microbial growth and changes in visual quality is assessed in the case study of endive. Detailed explanations are given concerning the methods used for quality assessment. The authors conclude that the main factor is the temperature of the product in all cases.

Details

  • Original title: The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endive.
  • Record ID : 1996-2903
  • Languages: English
  • Publication date: 1993/09/20
  • Source: Source: Proc. Symp. Process Optimization minimal Process. Food, Porto
    18 p.; 6 fig.; 4 tabl.; 39 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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