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TIME-TEMPERATURE SURVEYS IN THE FROZEN FOOD CHAIN.

Author(s) : SPIESS W. E. L., FOLKERS D.

Type of article: Book chapter

Summary

THE PAPER DEALS WITH THE STRUCTURE OF THE CHAIN, TEMPERATURES AND RESIDENCE TIMES IN THE ENTIRE CHAIN AND IN SPECIFIC LINKS. RESULTS SHOW THAT TEMPERATURE OF THE FOOD IS BELOW 249 K (-24 DEG C) FOR A LARGE PROPORTION OF THE TIME IN THE CHAIN, BUT IT IS RELATIVELY HIGH DURING RESIDENCE AT THE RETAIL STAGE. C.R.F.

Details

  • Original title: TIME-TEMPERATURE SURVEYS IN THE FROZEN FOOD CHAIN.
  • Record ID : 1985-1466
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 585-604; 9 fig.; 11 tabl.; 15 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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