| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393277 | Food Control | 2012 | 6 Pages |
Abstract
⺠Experimental measures of food temperatures during cooling in catering. ⺠Assessment of the food temperature distribution at the container centres. ⺠The food temperatures may be higher than 26 °C at the end of cooling cycle. ⺠Consequently, cooling durations may be longer than the recommended limits. ⺠The efficiency of the cooling step depends on the temperature monitoring methods.
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Authors
G. Poumeyrol, E. Morelli, V. Noel, M. Cornu,