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TIME-TEMPERATURE FUNCTION INTEGRATION, ITS REALISATION AND APPLICATION TO CHILLED FISH.
Author(s) : STOREY R. M.
Summary
TEMPERATURE IS THE MOST IMPORTANT FACTOR DETERMINING THE SHELF LIFE OF CHILLED FISH PRODUCTS. TEMPERATURE VARIATIONS DURING PROCESSING, STORAGE AND DISTRIBUTION CANNOT BE PREVENTED AND FOR THIS REASON, THE MANNER OF EVALUATING THESE EFFECTS DURING STORAGE IS A VALUABLE AID. THE CONCEPTS OF THE TIME-TEMPERATURE FUNCTION INTEGRATION AND THE EXPRESSION OF INTEGRALS IN TERMS OF A TIME EQUIVALENCE AT A DEFINED CONSTANT TEMPERATURE ARE DISCUSSED. A TEMPERATURE FUNCTION APPROPRIATE TO INTEGRATION IS ALSO QUOTED. INTEGRATION METHODS ARE BRIEFLY DISCUSSED.
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Pages: 1985-4
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Details
- Original title: TIME-TEMPERATURE FUNCTION INTEGRATION, ITS REALISATION AND APPLICATION TO CHILLED FISH.
- Record ID : 1987-1030
- Languages: English
- Source: Storage lives of chilled and frozen fish and fish products.
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Chilled food; Calculation; Temperature; Time-temperature tolerance; Chilling; Fish; Fluctuation
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PREDICTION OF STORAGE AND THAWING CONDITIONS BY...
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
View record
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Time-temperature profiles of smoked salmon pack...
- Author(s) : ALASALVAR C., NESVADBA P.
- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
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Deteriorative changes in pink perch mince durin...
- Author(s) : REDDY G. V. S., SRIKAR L. N., SUDHAKARA N. S.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
View record
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The use of the "CTemp" model to assess the effe...
- Author(s) : DOBIE P. A. P., TUCKER G. S., WILLIAMS A.
- Date : 1994/01
- Languages : English
View record
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An on-line method for predicting freezing time ...
- Author(s) : MIHORI T., WATANABE H.
- Date : 1994
- Languages : English
- Source: J. Food Eng. - vol. 23 - n. 3
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