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Use of partial freezing in the cold chain.

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

Summary

The most important factor for shelf life is the product temperature. Employment of temperatures of -2 to -3 °C, where the products are partially frozen: "superchilled", has been reported in literature. Focus has been on quality effects and extended practical storage life. Far less attention has been paid to the positive effects partial freezing has on the 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.

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Details

  • Original title: Use of partial freezing in the cold chain.
  • Record ID : 2001-0825
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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