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Through the looking glass: transitions in frozen food storage requirements.

Más allá del hielo: transición vítrea en los alimentos congelados.

Author(s) : DRUMMOND L. N.

Type of article: Article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Palmerston North, New Zealand (See IIR Bulletin, reference 1994-3530). During recent years, there has been an interest in the phenomenon of the vitreous state and its impact at the time of storage on the stability of frozen food. The vitreous state is characterized by extremely high viscosity conditions that delay molecular mobility. According to current theory, if a product can be stored at a temperature below its vitreous transition temperature, degradation will be less important or delayed. Knowing the precise conditions of vitreous transition can have an effect on the cold chain.

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Format PDF

Pages: 28-33

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Details

  • Original title: Más allá del hielo: transición vítrea en los alimentos congelados.
  • Record ID : 2005-1923
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 33 - n. 368
  • Publication date: 2005/03

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