Damage to French-Fried Potatoes Caused by Simulated Transport and Handling Tests at Cryogenic Temperatures

Autor: Q. Vo, M.T. Turczyn, D.V. Schlimme, M. E. Fowke, B. H. Ashby
Rok vydání: 1984
Předmět:
Zdroj: Journal of Food Science. 49:217-220
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1984.tb13711.x
Popis: A study was conducted to assess potential rail transport and handling damage to frozen French-fried potatoes shipped at conventional (− 18°C) and cryogenic (− 62°C or below) temperatures. French fries were packed in 2.27 kg net weight pillow pouch-fin seal poly-lined Kraft paper bags. Six pouches were packed upright per single wall, c-flute, RSC shipping case. Results showed that cryogenic shipping temperatures had no significant effect upon the sensory quality factors of flavor, texture and color. Breakage levels were determined; there was a trend for increased breakage at cryogenic temperatures with increasing shipping abuse. The drop test (simulating case man-handling abuse) was the most abusive treatment in this test series in terms of product breakage and packaging damage.
Databáze: OpenAIRE
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