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The quality of frozen foods.

Qualité des produits surgelés.

Author(s) : SIMATOS D., BLOND G., LE MESTE M.

Type of article: Periodical article

Summary

State diagrams represent the various phases constituting a frozen product as a function of its water content and storage temperature. The kinetics of evolution in model systems can be predicted as a function of temperature from the equations describing molecular mobility in the temperature range of the glass transition temperature, and relations concerning water activity. The possibility of adapting the product composition to increase its stability at a given temperature or to obtain specific mechanical properties will be discussed.

Details

  • Original title: Qualité des produits surgelés.
  • Record ID : 1998-2323
  • Languages: French
  • Source: Rencontres AGORAL, Nancy - 179-193 (14 p.); 10 fig.; 2 tabl.; 18 ref.
  • Publication date: 1997/04/02
  • Document available for consultation in the library of the IIR headquarters only.

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