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Use of transfer functions for the characterization of temperature and quality of stored frozen foods.

Author(s) : DALMENDRAYGÓMEZ N. A., ROCHE L. A., SALVADORI V. O., et al.

Summary

It is important to quantify temperature variations and quality loss, to design adequate storage conditions or to determine shelf life. The prediction, by standard methods, of thermal behaviour of cold stored foods is practically impossible. An alternative - and already proven - prediction methodology, the z transfer function method, is used to characterize a stack of frozen products and to predict its response to variations in ambient temperature. Predicted thermal histories are favourable compared to experimental data for minced beef, diced potatoes and Brussel sprouts.

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Details

  • Original title: Use of transfer functions for the characterization of temperature and quality of stored frozen foods.
  • Record ID : 2000-1426
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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