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Author ณัฎฐิกา ศิลาลาย
Alternative Author วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม
Titleอิทธิพลขององค์ประกอบที่มีต่อสมบัติเชิงความร้อนและโอกาสของปรากฎการณ์การเกาะตัวกันเป็นก้อนของผลิตภัณฑ์นมผง
Alternative TitleComposition Effect on Thermal Properties and Opportunities of Milk Powder Stickiness Phenomena
Imprintปีที่ 10 ฉบับที่ 1, ตุลาคม 2557-กันยายน 2558
Call# FOOD 7807

CALL # Volume Number Month Year Barcode Status

AbstractQuality of frozen foods is influenced by various factors including freezing operation, storage temperature, food components and packaging systems Packaging materials e.g. PE, nylon, PET, etc. and packaging atmosphere surrounded foods have key role on quality changes of frozen products. This paper aims to review utilization of packaging materials and technologies applied in frozen foods to improve and monitor quality of frozen products. The principles of phase transition in freezing process and glass transition which affect quality deterioration of frozen foods are explained. Migration of water, i.e. ice recrystallization and water loss from foods is the major problem found in all frozen products. several biochemical reactions during frozen storage are limited, however, take place and are accelerated during thawing e.g. lipid and protein oxidation, enzymatic reaction and microbial activity leading to loss ofo quality and safety. Developed packagingtechnologies i.e. modified atmosphere packaging, edible film/coating, active and intellient packaging utilization and consequence on frozen food qualities are discussed. The appropriate selection of packaging materials and operations can minimize changes and improve quality of frozen foods.a
Descriptหน้า 63-80
SubjectPackaging technology
Packaging material
Quality
Freezing
Frozen food
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