Kaale, Lilian DanielEikevik, Trygve Magne2015-12-152015-12-152014-10Kaale, 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.http://dx.doi.org/10.1016/j.tifs.2014.07.004http://hdl.handle.net/123456789/134Superchilling 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.SuperchillingCrystallizationRecrystallizationFood storageResearch Subject Categories::TECHNOLOGYJournal Article, Peer Reviewed