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Fundamental aspects of frozen foods.

[In Japanese. / En japonais.]

Author(s) : TAKAI R.

Type of article: Article

Summary

Frozen foods are popular foodstuffs in Japan. In this article, the principle of frozen food processing is shown from the point of view of ice crystal formation. The quality of frozen foods depends on the freezing rate and the final freezing temperature. The deterioration mechanisms are determined by the recrystallization process of ice crystals. The zone of maximum ice crystal formation is explained by the temperature dependency of the ice nucleation rate and the ice growing rate.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2003-2354
  • Languages: Japanese
  • Subject: General information
  • Source: Refrigeration - vol. 77 - n. 891
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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