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THE RELEVANCE OF VEHICLE DESIGN AND HANDLING TECHNIQUES TO THE COLD-CHAIN PROCESS OF FOOD PRESERVATION.

Author(s) : HUGHES T. O. D.

Type of article: Article

Summary

THE PAPER DISCUSSES THE MANY FACTORS RESPONSIBLE FOR THE HEAT GAIN WHICH CAUSES THE RISE IN TEMPERATURE OF FROZEN FOOD DURING ITS JOURNEY FROM THE PRIMARY STORE AT 247 TO 244K (-26 TO -29 DEGC) THROUGH SECONDARY STORES AND DISTRIBUTION CENTRES TO THE RETAIL FROZEN FOOD CABINETS WHICH SHOULD BE AT 258K (-15 DEGC). MODIFICATIONS OF PRESENT PRACTICES ARE SUGGESTED FOR REDUCTION OF HEAT GAIN. C.R.F.

Details

  • Original title: THE RELEVANCE OF VEHICLE DESIGN AND HANDLING TECHNIQUES TO THE COLD-CHAIN PROCESS OF FOOD PRESERVATION.
  • Record ID : 1982-1726
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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