The Comparison and Distribution of Temperatures Established in Display Stands and Food Surfaces for Cold and Frozen Foods in large Discount Stores in Korea
2011
Choi, M.S., Kunsan National University, Gunsan, Republic of Korea | Choi, J.A., Kunsan National University, Gunsan, Republic of Korea | Kim, M.H., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea | Bahk, G.J., Kunsan National University, Gunsan, Republic of Korea
This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with 3.5±1.8℃ as mean, minimum and maximum were 0℃ and 7℃. However, the surface temperatures of cold food on sale ranged with 10.7±2.9℃ as a mean, minimum 4.6℃ and maximum 18.4℃. Totally, the surface temperature of cold food on sale was 7.2℃, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than 10℃ in surface temperature and only 47% was less than 10℃. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with -20.7±1℃ as a mean. However, the surface temperatures of frozen food on sale showed a range with -15.4±5℃ as a mean, minimum -28℃ and maximum -4.6℃ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were -13.8℃, -15.9℃, and -16.8℃, respectively. Only 32.3% of surveyed frozen foods showed less than -18℃ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.
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