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Idealized low temperature preservation: is it possible to preserve foods without ice crystals?

[In Japanese. / En japonais.]

Author(s) : TAKAI R.

Type of article: Article

Summary

Biological preservation in low temperature was conducted in the glass transition condition. It is very difficult to change the phase of foods in from normal state to glassy state at once on a large scale. Quick freezing makes very fine ice crystals in food material. In this process, freeze concentration occurs and some parts of the food material change to the glassy state. Homogeneous distribution of glassy states in foods preserves frozen food quality for a long time.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-3325
  • Languages: Japanese
  • Source: Refrigeration - vol. 71 - n. 828
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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