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冷冻食品保质期试验.pdf
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Shelf Life Testing:
{q]o#B+II)Z3I[0Procedures and Prediction Methods for Frozen食品伙伴个性空间`&H-m \1|0]\"`
Foods
-K CVLw,i#mf:{A0Bin Fu食品伙伴个性空间,xY@$o;R ? C r
Kellogg's Battle Creek MI食品伙伴个性空间NqJR-V BF1U'] H
Theodore P. Labuza
-NfQ"t)I0Dept. of Food Science & Nutrition, University of Minnesota食品伙伴个性空间S{*]vHvz
1334 Eckles Ave., St. Paul, MN 55108食品伙伴个性空间]x@L(hn
2食品伙伴个性空间h'k)~q1`n:r!QX
19.1 Introduction食品伙伴个性空间la'a;Nf K
The shelf life of a food can be defined as the time period within which the food is safe食品伙伴个性空间2];z0Xq7K
to consume and/or has an acceptable quality to consumers. Just like any other food,
"Jp(gpo:k7P)@"M7Q0frozen foods deteriorate during storage by different modes or mechanisms, as食品伙伴个性空间/xF.O6K$O h
summarized in Table 1. Microbes usually are not a problem since they cannot grow at食品伙伴个性空间P[6Bco
freezing temperatures unless subjected to extensive temperature abuse above the食品伙伴个性空间vS c/O4wm y H
freezing point. Enzymes are a big concern for frozen foods, which can cause flavor
yd5Q6c1r#|0change (lipoxygenase) in non-blanched fruits and vegetables and accelerated
zKv-B$j;_0deterioration reactions in meat and poultry (enzymes released from disrupted食品伙伴个性空间y$Fd C%URf
membranes during precooking). Cell damage or protein and starch interactions during食品伙伴个性空间&e*d([;WJc@
freezing cause drip and mushiness upon thawing. Discoloration could occur by nonenzymatic
_b(`2`;b \y/j0browning, bleaching, and freezer burn. Vitamin C loss is often a major
KJdF/q-k0concern for frozen vegetables. Physical changes, such as package ice formation,
p;FP_4o o0moisture loss, emulsion destabilization, recrystallization of sugars and ice of frozen
+xjVEO-IV9X0desserts are often accelerated by fluctuating temperatures.食品伙伴个性空间6Gc8[ly;Y#EZT$m
For any specific frozen product, which mode determines its shelf life, depends食品伙伴个性空间N;YxA.r
on the product characteristics (raw materials, ingredients, formulation), pre-freezing食品伙伴个性空间d'zc Ul#M8|l
treatment, freezing process, packaging film and processes, and of course storage
L1^ |%c_*UrIJ0conditions. All of the quality deterioration and potential hazards are usually
{q]o#B+II)Z3I[0Procedures and Prediction Methods for Frozen食品伙伴个性空间`&H-m \1|0]\"`
Foods
-K CVLw,i#mf:{A0Bin Fu食品伙伴个性空间,xY@$o;R ? C r
Kellogg's Battle Creek MI食品伙伴个性空间NqJR-V BF1U'] H
Theodore P. Labuza
-NfQ"t)I0Dept. of Food Science & Nutrition, University of Minnesota食品伙伴个性空间S{*]vHvz
1334 Eckles Ave., St. Paul, MN 55108食品伙伴个性空间]x@L(hn
2食品伙伴个性空间h'k)~q1`n:r!QX
19.1 Introduction食品伙伴个性空间la'a;Nf K
The shelf life of a food can be defined as the time period within which the food is safe食品伙伴个性空间2];z0Xq7K
to consume and/or has an acceptable quality to consumers. Just like any other food,
"Jp(gpo:k7P)@"M7Q0frozen foods deteriorate during storage by different modes or mechanisms, as食品伙伴个性空间/xF.O6K$O h
summarized in Table 1. Microbes usually are not a problem since they cannot grow at食品伙伴个性空间P[6Bco
freezing temperatures unless subjected to extensive temperature abuse above the食品伙伴个性空间vS c/O4wm y H
freezing point. Enzymes are a big concern for frozen foods, which can cause flavor
yd5Q6c1r#|0change (lipoxygenase) in non-blanched fruits and vegetables and accelerated
zKv-B$j;_0deterioration reactions in meat and poultry (enzymes released from disrupted食品伙伴个性空间y$Fd C%URf
membranes during precooking). Cell damage or protein and starch interactions during食品伙伴个性空间&e*d([;WJc@
freezing cause drip and mushiness upon thawing. Discoloration could occur by nonenzymatic
_b(`2`;b \y/j0browning, bleaching, and freezer burn. Vitamin C loss is often a major
KJdF/q-k0concern for frozen vegetables. Physical changes, such as package ice formation,
p;FP_4o o0moisture loss, emulsion destabilization, recrystallization of sugars and ice of frozen
+xjVEO-IV9X0desserts are often accelerated by fluctuating temperatures.食品伙伴个性空间6Gc8[ly;Y#EZT$m
For any specific frozen product, which mode determines its shelf life, depends食品伙伴个性空间N;YxA.r
on the product characteristics (raw materials, ingredients, formulation), pre-freezing食品伙伴个性空间d'zc Ul#M8|l
treatment, freezing process, packaging film and processes, and of course storage
L1^ |%c_*UrIJ0conditions. All of the quality deterioration and potential hazards are usually