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

Simple item page
dc.creatorKaale, Lilian Daniel
dc.creatorEikevik, Trygve Magne
dc.date2015-12-15T12:51:54Z
dc.date2015-12-15T12:51:54Z
dc.date2014-10
dc.date.accessioned2018-04-18T11:49:24Z
dc.date.available2018-04-18T11:49:24Z
dc.descriptionSuperchilling 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.
dc.descriptionResearch Council of Norway (RCN project number 178280)
dc.identifierKaale, Lilian Daniel and Eikevik, Trygve Mange (2014). The development of ice crystals in food products during the superchilling process and following storage, a review, Trends in Food Science and Technology, 39, 91-103.
dc.identifierhttp://dx.doi.org/10.1016/j.tifs.2014.07.004
dc.identifierhttp://hdl.handle.net/123456789/134
dc.identifier.urihttp://hdl.handle.net/123456789/9852
dc.publisherElsevier
dc.subjectSuperchilling
dc.subjectCrystallization
dc.subjectRecrystallization
dc.subjectFood storage
dc.subjectResearch Subject Categories::TECHNOLOGY
dc.titleThe development of ice crystals in food products during the superchilling process and following storage, a review
dc.typeJournal Article, Peer Reviewed

Files

Collections

Department of Geography