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Some aspects regarding the storage of foodstuffs in food profile units

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dc.contributor.author Leonte, Doina
dc.contributor.author Leonte, C.
dc.date.accessioned 2021-05-07T06:16:59Z
dc.date.available 2021-05-07T06:16:59Z
dc.date.issued 2020
dc.identifier.citation Leonte, Doina, C. Leonte. 2020. " Some aspects regarding the storage of foodstuffs in food profile units". Lucrări Științifice USAMV - Iași Seria Zootehnie 73(25): 213-217.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1122
dc.description.abstract Foods may undergo mechanical, chemical or microbiological changes in all stages of the food chain, under the action of various factors. This study follows how food is stored in a unit where food is marketed and in a unit where food is prepared and served. During storage, foods undergo a number of phenomena and transformations. These occur because the foodstuffs have a relative stability over time, influenced by internal (structural) and external factors, which can modify their fundamental properties, through processes of degradation, alteration, chemical or microbiological contamination, impurities with foreign substances, etc. The perishability of food can be determined by a variety of causes, including: - breathing (in plant products); - evaporation (meat and meat preparations, cheeses, soaps, etc.); - volatilization (for alcoholic beverages); - Fragmentation (in cheeses, flours, dehydrated vegetables and fruits, flours); - the diffusion of water or fat through packaging (cheeses, fats, halva, etc.); - mold (vegetable products, etc.); - cutting at sales operations (cheeses, salami, etc.); - agglomeration (ex: milk powder); - breaking and spilling (liquid products packed in glass containers, eggs, etc.) - impregnation (soaking) of certain types of packaging (eg textile bags) with products in powdered state (flour, wheat, sugar, etc.). Considering these, in any type of unit with food profile, special attention is paid to the way in which food is stored, both raw materials and finished products. The current research highlights how in two units with food profile the food is stored taking into account the degree of food perishability. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.rights Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/4.0/deed.en
dc.subject perishable en_US
dc.subject food en_US
dc.subject storage en_US
dc.subject hygiene en_US
dc.title Some aspects regarding the storage of foodstuffs in food profile units en_US
dc.type Article en_US
dc.author.affiliation Faculty of Animal Sciences, University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania
dc.publicationName Lucrări Științifice Seria Zootehnie - USAMV Iași
dc.publicationName Scientific Papers Animal Sciences USAMV Iași
dc.volume 73(25)
dc.publicationDate 2020
dc.startingPage 213
dc.endingPage 217
dc.identifier.eissn 2067-2330


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Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)