The use of supercooling for fresh foods: A review

Autor:	G.G. Stonehouse, Judith A. Evans
Rok vydání:	2015
Předmět:	business.industry Chemistry Food products digestive oral and skin physiology Food processing Food science Cold chain business Supercooling Shelf life Lower energy Food Science Freezing point
Zdroj:	Journal of Food Engineering. 148:74-79
ISSN:	0260-8774
Popis:	© 2014 Elsevier Ltd. All rights reserved.Supercooling is a food processing technique which has the potential to significantly increase the shelf life of foods and to reduce wastage of food products from the production and retail sectors of the food cold chain. The process uses storage temperatures below the initial freezing point of the food without the product freezing, which maintains the quality attributes associated with fresh foods. The removal of the freezing process leads to shorter processing times from harvest to delivery to retail as well as lower energy consumption (no latent heat removal) and so lower carbon emissions during manufacture when compared to standard frozen food production.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c1eea85ddb06dcf431f91e8e84503456 https://doi.org/10.1016/j.jfoodeng.2014.08.007 Zobrazit plný text záznamu Full Text from ScienceDirect