Coverart for item
The Resource Shelf life extension of fresh French fries : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Juliet Macias Clarke

Shelf life extension of fresh French fries : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Juliet Macias Clarke

Label
Shelf life extension of fresh French fries : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
Shelf life extension of fresh French fries
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Juliet Macias Clarke
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project was to investigate methods to extend the shelf life of ... Frech fries (shelf life currently five days), ideally to the 21 days that is currently reported to be achieved in Europe. From a literature review there were found to be three main ways to extend the shelf life of fresh French fries; using heat treatment (blanching, cooking), chemical treatments (sulphites, chlorine, ascorbic acid, ozone) and packaging (aseptic, vacuum, modified). Both heat and chemical treatments are already used therefore the use of packaging systems to extend shelf life was investigated
Cataloging source
UW1
http://library.link/vocab/creatorName
Clarke, Juliet Macias
Degree
BFoodTech (Hons)
Dissertation year
2013
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Food
  • Food
  • French fries
Label
Shelf life extension of fresh French fries : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Juliet Macias Clarke
Instantiates
Publication
Note
At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Potato background ; Processing of French fries ; Quality factors of fresh French fries ; Process preservation techniques ; Shelf life extension through packaging changes ; Conclusion -- Materials and methods -- Results and discussion. Characterisation of French fries ; Polymer film packaging systems (Trial 1) ; Effect of MAP concentrations with nylon packaging film (Trial 2) ; Comparison between paper and nylon film MAP (Trial 3) ; Discussion -- Conclusions and recommendations
Dimensions
30 cm
Extent
ix, 73 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (mainly colour)
Label
Shelf life extension of fresh French fries : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Juliet Macias Clarke
Publication
Note
At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Potato background ; Processing of French fries ; Quality factors of fresh French fries ; Process preservation techniques ; Shelf life extension through packaging changes ; Conclusion -- Materials and methods -- Results and discussion. Characterisation of French fries ; Polymer film packaging systems (Trial 1) ; Effect of MAP concentrations with nylon packaging film (Trial 2) ; Comparison between paper and nylon film MAP (Trial 3) ; Discussion -- Conclusions and recommendations
Dimensions
30 cm
Extent
ix, 73 leaves
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (mainly colour)

Library Locations

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      Gate 1, East Precinct, Albany Expressway (SH17), Albany, Auckland, 0632, NZ
      -36.733330 174.700641
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