RELATION BETWEEN TEMPERATURE AND PERMISSABLE DURATION OF STORAGE OF SOME FOOD PRODUCTS,

Abstract

The previously established exponential relation between the allowable term and temperature of storage of food products was confirmed for fatty products (by peroxide numbers) and vegetables (by respiration intensity). Numerical values of the slopes in an equation connecting temperature and feasible storage time of cream and melted butter, lard, potatoes and carrots were found; the coefficients are close in value for oils and fat and for potatoes and carrots. (Author)

Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1965
Accession Number
AD0475933

Entities

People

  • G. B. Chizhov

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Coefficients
  • Equations
  • Food
  • Intensity
  • Peroxides
  • Respiration
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Calculus or Mathematical Analysis
  • Gender and Food Studies
  • Thermal Physics or Thermal Science.