ShareTIME-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.
Links
See the source
Indexing
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Themes:
Cold chain, interfaces;
Freezing of foodstuffs - Keywords: Cold chain; FRG; Time-temperature tolerance; Frozen food; Shop
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TIME-TEMPERATURE IN THE FREEZER CHAIN IN DENMARK.
- Author(s) : BÖGH-SÖRENSEN L., BECH-JACOBSEN K.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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TT-INTEGRATORS. SOME EXPERIMENTS IN THE FREEZER...
- Author(s) : OLSSON P.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 782-788; 6 fig.; 7 ref.
View record
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Time-temperature transparency in the cold chain.
- Author(s) : HSIAO H. I., HUANG K. L.
- Date : 2016/06
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 64
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Quality changes of frozen peas during distribut...
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1992/09
- Languages : English
- Source: ScanRef - vol. 21 - n. 4
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Développement d'outils intelligents pour les pr...
- Author(s) : ELLOUZE M., JEUGE S.
- Date : 2013/12
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1139
View record