The development of ice crystals in food products during the superchilling process and following storage, a review
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Elsevier
Abstract
Description
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.
Research Council of Norway (RCN project number 178280)
Research Council of Norway (RCN project number 178280)
Keywords
Superchilling, Crystallization, Recrystallization, Food storage, Research Subject Categories::TECHNOLOGY