The development of ice crystals in food products during the superchilling process and following storage, a review

Autor:	Trygve Magne Eikevik, Lilian Daniel Kaale
Rok vydání:	2014
Předmět:	Recrystallization (geology) Ice crystals business.industry Food storage Refrigeration Scientific method Food products Water holding capacity Environmental science Food science Process engineering business Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 39:91-103
ISSN:	0924-2244
DOI:	10.1016/j.tifs.2014.07.004
Popis:	Superchilling is a method of preserving food by partial ice-crystallization. The ice stored in superchilled products will be used as a cold reservoir during distribution or storage. Chemical and physical changes such as low water holding capacity, increase in product drip loss may occur during superchilled storage. There is a need to study the factors which may influence on these changes. The information on the development of ice crystals during the superchilling process and following storage, which has a large influence on the quality of the final superchilled food, is useful for the industry in estimating the refrigeration requirements for a superchilling system and designing the necessary equipment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::305b66ec0730dda11f599ca689b9adfa https://doi.org/10.1016/j.tifs.2014.07.004 Zobrazit plný text záznamu Full Text from ScienceDirect