HUMIDIFICATION OF RETAIL DISPLAY CASES FOR MEAT, FRUIT AND VEGETABLES
The effects of ultrasonic humidification systems on unwrapped meat in a chilled serve-over retail display case and on fruits and vegetables in an upright display case were assessed. Evaporative weight losses from meat samples were reduced from a mean of 1.68 ％ to 0.62 ％ after 14h. Reductions for fruit and vegetables were highly variable, with the largest being from 40％ to 23％ after 7 days. Display life of meat was extended from 14 hours to over 24 hours. For fruits and vegetables, display lives of between 2 and 5 days were extended to between 4 and 7 days.The microbial quality of all samples was largely unaffected. Legionella spp. were not isolated. Humidification resulted in small increases in air and meat temperatures, highlighting the need for careful assessment of defrost patterns. No appreciable differences in fruit and vegetable temperatures were found, despite a small increase in air temperatures.
Tim BROWN Judith A.EVANS
Food Refrigeration & Process Engineering Research Centre (FRPERC), University of Bristol, Churchill Building, Langford, North Somerset, BS40 5DU, UK
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）