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ERIC Number: EJ849219
Record Type: Journal
Publication Date: 2009-Apr
Pages: 8
Abstractor: As Provided
Reference Count: 17
ISBN: N/A
ISSN: ISSN-1541-4329
How Does the Freezer Burn Our Food?
Schmidt, Shelly J.; Lee, Joo Won
Journal of Food Science Education, v8 n2 p45-52 Apr 2009
Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of freezer burn, suitable for classroom use. Thus, the purpose of this article is to provide students and instructors alike with such an explanation, replete with visual explanations, including 2 short animations. The animations, in QuickTime format, are available as supporting information and can be downloaded for free educational use.
Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: N/A
Audience: Students; Teachers
Language: English
Sponsor: N/A
Authoring Institution: N/A