کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099395 | 1082691 | 2008 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Advances in superchilling of food – Process characteristics and product quality
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Extended shelf life of fresh food products can be obtained by superchilling (partial freezing). Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labour, energy costs and product weight losses. The ice stored in superchilled products will protect from temperature rises in poor cold chains. Some increase in product drip loss may occur during storage. There is a substantial requirement for assistance with the implementation of superchilling in industrial process plants and routines. Understanding and quantifying thermo-physical processes at and inside the food surface are important for the optimal design of superchilling equipment and packing systems for food products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 8, August 2008, Pages 418–424
Journal: Trends in Food Science & Technology - Volume 19, Issue 8, August 2008, Pages 418–424
نویسندگان
Ola M. Magnussen, Anders Haugland, Anne K. Torstveit Hemmingsen, Solfrid Johansen, Tom S. Nordtvedt,