{"title":"生鲜食品初始冷却处理评价的一个参数","authors":"Kan-ichi Hayakawa","doi":"10.1016/S0008-3860(71)74170-1","DOIUrl":null,"url":null,"abstract":"<div><p>A parameter is introduced in order to evaluate various handling or cooling treatments for fresh foods. This parameter is obtained by assuming that food quality is greatly affected with storage time and temperature. A procedure is developed to estimate the parameters of initial cooling treatments for refrigerated food.</p></div>","PeriodicalId":100211,"journal":{"name":"Canadian Institute of Food Technology Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1971-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74170-1","citationCount":"0","resultStr":"{\"title\":\"A Parameter for Evaluating Initial Cooling Treatments for Fresh Foods1\",\"authors\":\"Kan-ichi Hayakawa\",\"doi\":\"10.1016/S0008-3860(71)74170-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>A parameter is introduced in order to evaluate various handling or cooling treatments for fresh foods. This parameter is obtained by assuming that food quality is greatly affected with storage time and temperature. A procedure is developed to estimate the parameters of initial cooling treatments for refrigerated food.</p></div>\",\"PeriodicalId\":100211,\"journal\":{\"name\":\"Canadian Institute of Food Technology Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0008-3860(71)74170-1\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Technology Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0008386071741701\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Technology Journal","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0008386071741701","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A Parameter for Evaluating Initial Cooling Treatments for Fresh Foods1
A parameter is introduced in order to evaluate various handling or cooling treatments for fresh foods. This parameter is obtained by assuming that food quality is greatly affected with storage time and temperature. A procedure is developed to estimate the parameters of initial cooling treatments for refrigerated food.
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