Effect of Frozen Storage on the Quality of Frozen Foods—A Review

• 作者: H.A.Alsailawi M.M.Abdulrasool Mustafa Mudhafar
• 来源期刊: 化学与化工:英文版
• 学科: 经济
• 关键词: STORAGE Frozen Foods food allergen
• 年，卷（期）: 2020,（3）
• 页码范围: 86-96
• 页数: 11页
• 分类号: F42

摘要

This paper reviews the quality changes that occur towards the food products during the frozen storage period.This research aims to determine the significant physical and chemical changes that had occurred onto the frozen foods.Indeed,refrigerated storage is the easiest way to preserve food within short handling time.Based on the observation,it was discovered that the kinetics reactions help to establish computer-aided quality,prediction models.In certain food products,the negative impact of temperature indicated the need for a thorough evaluation of the quality parameters of individual’s kinetics reaction.In general,a reasonable temperature to store food is-18°C for most frozen foods,and this will retain the quality of commercial storage.