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The freezing and supercooling of garlic (Allium sativum L.).

Author(s) : JAMES C., SEIGNEMARTIN V., JAMES S. J.

Type of article: Article, IJR article

Summary

This work shows that peeled garlic cloves demonstrate significant supercooling during freezing under standard conditions and can be stored at temperatures well below their freezing point (-2.7°C) without freezing. The nucleation point or 'metastable limit temperature' (the point at which ice crystal nucleation is initiated) of peeled garlic cloves was found to be between -7.7 and -14.6°C. Peeled garlic cloves were stored under static air conditions at temperatures between -6 and -9°C for up to 69 h without freezing, and unpeeled whole garlic bulbs and cloves were stored for 1 week at -6°C without freezing.

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Format PDF

Pages: 253-260

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Details

  • Original title: The freezing and supercooling of garlic (Allium sativum L.).
  • Record ID : 2009-0722
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
  • Publication date: 2009/03

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