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Through the looking glass: transitions in frozen food storage requirements.
Author(s) : DRUMMOND L. N.
Summary
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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Pages: p 399-405
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Details
- Original title: Through the looking glass: transitions in frozen food storage requirements.
- Record ID : 1994-3530
- Languages: English
- Source: Cold Chain Refrigeration Equipment by Design.
- Publication date: 1993/11/15
- Document available for consultation in the library of the IIR headquarters only.
Links
- See translations: Más allá del hielo: transición vítrea en los alimentos congelados.
See other articles from the proceedings (59)
See the conference proceedings
Indexing
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Themes:
Cold chain, interfaces;
Freezing of foodstuffs - Keywords: Vitreous state; Glass transition; Cold chain; Temperature; Quality; Frozen food
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