Storage Study of Individual Servings of Subsistence at Various Temperatures
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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While some packaging materials appear to offer more protection to individual servings of subsistence, the results of this study indicate that the dominant factor in long-term acceptance of any product is a low storage temperature. Irrespective of the product and the method of packaging, product stored at 4.4 C 40 F is superior to product stored at 21.1 C 70F which, in turn, is superior to product stored at 32.2 C 90F.
- Food, Food Service and Nutrition
- Containers and Packaging