TIME-TEMPERATURE PROFILES OF SMOKED SALMON PACKAGED WITH COOLING GEL AND SHIPPED AT AMBIENT-TEMPERATURE

被引：6

作者：

ALASALVAR, C ^{[1
]}

NESVADBA, P ^{[1
]}

机构：

[1] MAFF,TORRY RES STN,FOOD SCI LAB,ABERDEEN AB9 8DG,SCOTLAND

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

COMPUTER MODELING; TEMPERATURE PREDICTION; THERMOPHYSICAL PROPERTIES; COOLING GELS;

D O I：

10.1111/j.1365-2621.1995.tb09841.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The latent heat capacities of three different commercial cooling gels and ice were measured by Differential Scanning Calorimetry (DSC). Their cooling ability and relative merits were compared. DSC was also used to measure the thawing onset temperatures and the latent heat capacities of salmon. The latent heats of the cooling gels were 323.4 +/- 0.2 J/g, 323.4 +/- 0.4 J/g, and 323.6 +/- 0.1 J/g, whereas that of ice was 334.5 +/- 0.04 J/g. The time-temperature profiles of fish were followed to determine how long the temperature of the products could be maintained <8 degrees C. We could predict by computer modeling the time-temperature profile of smoked chilled salmon while in shipment.

引用

页码：619 / &