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

作　　者：H.A.Alsailawi Mustafa Mudhafar M.M.Abdulrasool 

机构地区：[1]Department of Biology,Faculty of Science and Mathematics,Universiti Pendidikan Sultan Idris,Tanjong Malim 35900,Perak,Malaysia [2]Department of Chemistry,Faculty of Science and Mathematics,Sultan Idris Education University,Tanjong Malim 35900,Perak Darul Ridzuan,Malaysia

出　　处：《Journal of Chemistry and Chemical Engineering》2020年第3期86-96,共11页化学与化工（英文版）

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.

关 键 词：STORAGE Frozen Foods food allergen 

分 类 号：F42[经济管理—产业经济]