Share

Use of partial freezing in the cold chain.

Utilización de la congelación parcial en la cadena del frío.

Author(s) : MAGNUSSEN O. M., NORDTVEDT T. S., TORSTVEIT A. K.

Type of article: Article

Summary

This article presents the Spanish translation of an article presented in the IIR Bulletin (reference 2001-0825). The most important factor for shelf life is the product temperature. Use of temperatures of -2 to -3 °C, where the products are partially frozen or "superchilled", has been reported in the literature. The focus is on the effects on quality and extended practical storage life. Far less attention has been paid to the positive effects that partial freezing has on temperature control. Product temperatures of -2 °C often result in freezing of half of the water content. With the high latent heat of water, a considerable amount of refrigeration capacity is stored in the product. The paper concentrates on calculations and measurements of temperatures during chilling and partial freezing of MAP-packed products and on heat loads and temperatures in the cold chain.

Details

  • Original title: Utilización de la congelación parcial en la cadena del frío.
  • Record ID : 2003-0214
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 30 - n. 334
  • Publication date: 2002/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing