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Congélation des produits alimentaires : principes de l'ingénierie alimentaire et technologie du futur.

[In Japanese. / En japonais.]

Auteurs : SUZUKI T.

Type d'article : Article

Résumé

Today, food freezing technology may be facing on new phase. Many freezing techniques such as so called electric field freezing have been often proposed, however, their physical principle are still ambiguous. This article gives a new insight in freezing technology by consideration on the origin of the freezing phenomena, where the factors affecting on ice nucleation in food includes are discussed. Further, an introduction of non equilibrium glass transition concept for frozen food and a recent view on vegetable tissue damage by freezing are described.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2006-1291
  • Langues : Japonais
  • Sujet : Technologie
  • Source : Refrigeration - vol. 80 - n. 938
  • Date d'édition : 12/2005

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