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Food-freezing and frozen-food-thawing technology in the future.

[In Japanese. / En japonais.]

Author(s) : TAKAI R.

Type of article: Article

Summary

The glass transition theory shows validity for analyzing food quality steadiness at low temperatures and choosing the ingredients for various frozen foods. The connection between freeze-concentration in frozen food and the augmentation of the oxidation of lipids and fats, even in the low-temperature storage, is explained analytically by considering the freeze concentration of reactive substances and enzymes in foods.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-3529
  • Languages: Japanese
  • Source: Refrigeration - vol. 69 - n. 795
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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