Influence of packaging on the shelf life of frozen foods I

Carrot Cubes

Raija Ahvenainen, Yrjö Mälkki

Research output: Contribution to journalArticleScientificpeer-review

2 Citations (Scopus)

Abstract

The effect of packaging and storage conditions on the shelf life of frozen carrot cubes were studied. The packaging had the greatest significance on shelf life when the storage temperature was warm, or when carrot cubes were subjected to storage conditions in an open retail display cabinet. Packages of low oxygen and water vapour permeability and transparency proved to be most advantageous.
Original languageEnglish
Pages (from-to)183-192
JournalJournal of Food Technology
Volume20
Issue number2
DOIs
Publication statusPublished - 1985
MoE publication typeNot Eligible

Fingerprint

Frozen Foods
frozen foods
Daucus carota
Product Packaging
storage conditions
carrots
packaging
Packaging
shelf life
Steam
water vapor
storage temperature
Transparency
Water vapor
Permeability
permeability
Display devices
Oxygen
oxygen
Temperature

Cite this

Ahvenainen, Raija ; Mälkki, Yrjö. / Influence of packaging on the shelf life of frozen foods I : Carrot Cubes. In: Journal of Food Technology. 1985 ; Vol. 20, No. 2. pp. 183-192.
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Influence of packaging on the shelf life of frozen foods I : Carrot Cubes. / Ahvenainen, Raija; Mälkki, Yrjö.

In: Journal of Food Technology, Vol. 20, No. 2, 1985, p. 183-192.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Mälkki, Yrjö

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DO - 10.1111/j.1365-2621.1985.tb01916.x

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JO - International Journal of Food Science and Technology

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