| dc.creator |
Kaale, Lilian Daniel |
|
| dc.creator |
Eikevik, Trygve Magne |
|
| dc.date |
2015-12-15T12:51:54Z |
|
| dc.date |
2015-12-15T12:51:54Z |
|
| dc.date |
2014-10 |
|
| dc.date.accessioned |
2021-05-03T13:36:17Z |
|
| dc.date.available |
2021-05-03T13:36:17Z |
|
| dc.identifier |
Kaale, 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.identifier |
http://dx.doi.org/10.1016/j.tifs.2014.07.004 |
|
| dc.identifier |
http://hdl.handle.net/123456789/134 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/47593 |
|
| dc.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. |
|
| dc.description |
Research Council of Norway (RCN project number 178280) |
|
| dc.publisher |
Elsevier |
|
| dc.subject |
Superchilling |
|
| dc.subject |
Crystallization |
|
| dc.subject |
Recrystallization |
|
| dc.subject |
Food storage |
|
| dc.subject |
Research Subject Categories::TECHNOLOGY |
|
| dc.title |
The development of ice crystals in food products during the superchilling process and following storage, a review |
|
| dc.type |
Journal Article, Peer Reviewed |
|