Share

Recommended by the IIR / IIR document

Application of super-cooled storage of aquatic products: A review.

Author(s) : LIU X., ZHANG X., WANG G., MO F-Y., ZHANG X. R.

Type of article: IJR article, Review

Summary

Frozen storage is the most popular method for food preservation, but the ice crystals formed cause irreversible cell damage. Super-cooling has the potential to significantly improve product quality and energy efficiency. Super-cooling has been successfully applied to a variety of vegetables, fruits, and meat, while less research has been done on aquatic products. The focus of this article is to review research on super-cooled storage of aquatic products and to explore the potential for application. This paper introduces the super-cooling phenomenon, and analyses the microscopic mechanism of the super-cooling phenomenon from the perspective of thermodynamics. Freezing point and nucleation point are two key factors that affect the super-cooling state. This paper summarizes the physical means of regulating freezing point and nucleation point. The effect of super-cooling on the shelf life and quality of aquatic products is also reviewed, which provides a basis for the further development of supercooling preservation, for this food category.

Available documents

Format PDF

Pages: p. 66-72

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Application of super-cooled storage of aquatic products: A review.
  • Record ID : 30031994
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 154
  • Publication date: 2023/10
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2023.06.022

Links


See other articles in this issue (33)
See the source

Indexing