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

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dc.contributor.authorKaale, Lilian Daniel
dc.contributor.authorEikevik, Trygve Magne
dc.date.accessioned2015-12-15T12:51:54Z
dc.date.available2015-12-15T12:51:54Z
dc.date.issued2014-10
dc.description.abstractSuperchilling 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.en_US
dc.description.sponsorshipResearch Council of Norway (RCN project number 178280)en_US
dc.identifier.citationKaale, 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.en_US
dc.identifier.otherhttp://dx.doi.org/10.1016/j.tifs.2014.07.004
dc.identifier.urihttp://hdl.handle.net/123456789/134
dc.publisherElsevieren_US
dc.subjectSuperchillingen_US
dc.subjectCrystallizationen_US
dc.subjectRecrystallizationen_US
dc.subjectFood storageen_US
dc.subjectResearch Subject Categories::TECHNOLOGYen_US
dc.titleThe development of ice crystals in food products during the superchilling process and following storage, a reviewen_US
dc.typeJournal Article, Peer Revieweden_US
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