By Mike Stringer, Colin Dennis
Advancements within the creation, distribution, and retailing of nutrition over the last forty years have facilitated a huge switch in our way of life. Chilled meals characterize a bigger and lengthening percentage of weekly purchases for domestic intake in addition to in institutional and repair catering. Their protection and reliability are of extreme importance.With easy info on packaging, secure technique layout, and cleansing and disinfecting, Chilled meals: A accomplished advisor, moment version addresses organic and nonbiological dangers linked to chilled meals, addresses key caliber matters within the nutrients undefined, and discusses uncooked fabrics choice. the 1st variation of Chilled meals quickly verified itself because the typical paintings at the key caliber concerns during this dynamic region within the foodstuff undefined. This new version has been considerably revised and multiplied to supply you with a present, complete advisor to making sure the integrity and protection of chilled meals.
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Additional info for Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology)
DEPARTMENT OF HEALTH, (1989) Chilled and Frozen – Guidelines on cook-chill and cook-freeze catering systems. HMSO, 49 High Holborn, London, WC1V 6HB. IDF, (1995) In Consumption Statistics for Milk and Milk Products 1993, Doc. No. 301, International Dairy Federation, Brussels, Belgium, pp. 4–6. INSTITUTE OF FOOD SCIENCE & TECHNOLOGY (UK), (1990) Guidelines for the handling of chilled foods, 2nd edn, IFST, London. JOLLY D, SCHULTZ H, DIAZ-KNAUF D and JOHAL J, (1989) ‘Organic foods: consumer attitudes and use’, Food Technology, 1989 November 60–6.
16. 17. 18. 19. 20. 21. 22. 23. Chilled foods Trials at Ministry Centres, d, Miscellaneous Autumn and Winter Crops’, CCFRA Technical Memorandum no. 413, 1986. EC QUALITY STANDARDS FOR HORTICULTURAL PRODUCE: FRESH VEGETABLES, MAFF Publications, London (PB05201) 1996. BEDFORD L V, ‘Dry matter and pungency tests on British grown onions’, J. natn. Inst. Agric. , (1984) 16 581–91. STANLEY R and JEWELL S, ‘The influence of source and rate of potassium fertiliser on the quality of potatoes for French fry production’, Potato Research, 1989 32 439–46.
Crops continue to respire after harvesting using up reserves and shortening shelf-life through wilting and yellowing. Respiration rate is temperature related and is roughly halved for every 10ºC that the temperature is reduced. The general rule is to remove field heat as quickly as possible after harvest and then to maintain the produce at chill temperature. This is achieved by various methods such as vacuum cooling for lettuce, hydrocooling of carrots and tomatoes and storage in various types of refrigerated stores (see Ch.