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Comment établir des recommandations sûres pour le réchauffage des produits réfrigérés destinés à être chauffés aux micro-ondes.

Determination of safe reheating instructions for refrigerated food products targeted for microwave heating.

Auteurs : RICHARDSON P. S., HOOPER G. I.

Résumé

This book contains comprehensive abstracts of the 52 papers and posters presented at this conference, held in Birmingham, United Kingdom, on September 12-13, 2000. The contributions reflect the opportunities and problems involved in the development and safe processing of food products. Topic sessions: product structure and formulation (measurement of the surface heat transfer coefficient during freezing on a scraped surface; robotic cutting of 'hot' and chilled pork primals); risk assessment and hygiene; process management and integrated control systems (non invasive temperature measurement in thermal processing); engineering products for the consumer (determination of safe re-heating instructions for refrigerated food products targeted for microwave heating). The poster presentations are on the following: air and immersion cooling of cook-chill food; comparison of product quality after air blast and cryogenic freezing processes; development of a fluidized bed food freezing system that can use air cycle technology; development of microwave reheating protocols for chilled food; enhancing the rate of food cooling.

Détails

  • Titre original : Determination of safe reheating instructions for refrigerated food products targeted for microwave heating.
  • Identifiant de la fiche : 2003-0826
  • Langues : Anglais
  • Source : Food & drink 2000. Processing solutions for innovative products.
  • Date d'édition : 12/09/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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Voir le compte rendu de la conférence

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