Minimising product moisture loss in professional service cabinets

Conference paper


Marques, C, Hammond, E and Wood, I (2015). Minimising product moisture loss in professional service cabinets. The 24th IIR International Congress of Refrigeration - Improving Quality of Life, Preserving the Earth. Yokohama, Japan 16 - 22 Aug 2015 doi:10.18462/iir.icr.2015.0525
AuthorsMarques, C, Hammond, E and Wood, I
TypeConference paper
Abstract

This paper investigates how refrigerated cabinet design can improve temperature stability and minimise product moisture loss, thus reducing food waste and enhancing raw and cooked product quality. The safe storage limit of perishable products was tested in three professional service cabinets with different evaporator designs (orientation and temperature), airflow distribution and velocity.
A representative small sample of meat, fish, dairy, fruit, vegetables, pasta and rice with a comparable freshness and shelf life was used for the test. The same frequency of door/drawer openings was performed in all refrigerated cabinets over an extended period to simulate typical restaurant operating conditions. At the end of the test period there was a visible difference in cabinet temperature and relative humidity which had a direct impact on product weight loss, final product value and overall organoleptic quality.

Year2015
Digital Object Identifier (DOI)doi:10.18462/iir.icr.2015.0525
Accepted author manuscript
License
CC BY 4.0
Publication dates
Print16 Aug 2015
Publication process dates
Deposited01 Mar 2019
Accepted30 Jun 2015
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https://openresearch.lsbu.ac.uk/item/8762x

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