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Température : paramètre de base dans la conservation de produits alimentaires congelés.

Temperatura: podstawowy parametr utrwalania zamrazalniczego zywnosci.

Auteurs : POSTOLSKI J.

Type d'article : Article

Résumé

Many aspects of temperature as a basic factor of quality and shelf life of frozen food are described in this article. Methods of shelf-life estimation: temperature coefficient Q(10), coefficient of daily quality losses A(i), curves TTT, and additional factors of shelf-life correction including PPP factors and substances with selective protection function. Shelf life and shelf-life regain notions are also explained. Different types of temperature fluctuations and their involvement in food product changes, especially undesirable physical changes (sublimation, recrystallization) were described.

Détails

  • Titre original : Temperatura: podstawowy parametr utrwalania zamrazalniczego zywnosci.
  • Identifiant de la fiche : 1999-0918
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 33 - n. 1
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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