The Effects of Fluctuating Temperature Storage on the Acceptibility of Meal, Ready-to-Eat Components.
Abstract
Thee purpose of this investigation was to determine if extreme fluctuating conditions would cause significant deterioration of components as measured by technical sensory observations and consumer panel acceptability ratings. Twenty components - eight entrees, three fruits, three baked/snack and six sugar or artificially sweetened powdered beverages - were studied. A controlled-temperature cabinet, capable of temperatures from -18 deg C (0 deg F) to l77 deg C (350 deg F) was used. The foods were subjected to six, 14-day temperature cycles, adjusted incrementally on weekdays, ranging from -18 deg C (0 deg F) to 49 deg C (120 deg F). Extreme temperatures were held for 72 periods on weekends. After each cycle, all components were examined for sensory changes. Consumer panels were conducted after the sixth cycle and compared to the same components stored at constant 4 deg C (40 deg F) for the same time period. Sensory changes were generally minor for most components after six cycles. however, for six foods (two chicken-based entrees, two fruits, a baked item and a citrus flavor beverage, ratings for fluctuating- temperature stored samples were significantly lower than for constant-temperature equivalents. Effective mean temperature computations are given. Based upon the computations and the observed amount of deterioration, the fluctuating-temperature program was estimated to be equivalent to constant three months/38 deg C (100 deg F).
Document Details
- Document Type
- Technical Report
- Publication Date
- Feb 01, 1997
- Accession Number
- ADA321304
Entities
People
- Carol P. Shaw
- Dianne Engell
- Melanie Morse
- Robert A. Kluter