Accession Number : AD0475933

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

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Chizhov, G. B.

Report Date : DEC 1965

Pagination or Media Count : 3

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)

Descriptors :   (*FOOD, STORAGE), FEASIBILITY STUDIES, TEMPERATURE, USSR, FATS, CARBOHYDRATES, TIME, VEGETABLES, POTATOES, MILK FAT.

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE