The Comparison and Distribution of Temperatures Established in Display Stands and Food Surfaces for Cold and Frozen Foods in large Discount Stores in Korea

대형할인매장에서의 냉장.냉동식품 판매대의 설정온도와 판매식품 표면온도 비교 및 온도분포 분석

  • Choi, Moon-Sil (Department of Food and Nutrition, Kunsan National University) ;
  • Choi, Jeong-Ae (Department of Food and Nutrition, Kunsan National University) ;
  • Kim, Mee-Hye (National Institute of Food & Drug Safety Evaluation, Food Contaminants Division) ;
  • Bahk, Gyung-Jin (Department of Food and Nutrition, Kunsan National University)
  • 최문실 (군산대학교 식품영양학과) ;
  • 최정애 (군산대학교 식품영양학과) ;
  • 김미혜 (식품의약품안전평가원 오염물질과) ;
  • 박경진 (군산대학교 식품영양학과)
  • Received : 2011.07.17
  • Accepted : 2011.10.04
  • Published : 2011.12.31

Abstract

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 $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, 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 $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. 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 $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ 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.

Acknowledgement

Supported by : 식품의약품안전청

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