Partager

Document IIF

Congélation et surfusion d'ail (Allium sativum L.).

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

Auteurs : JAMES C., SEIGNEMARTIN V., JAMES S. J.

Type d'article : Article, Article de la RIF

Résumé

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.

Documents disponibles

Format PDF

Pages : 253-260

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The freezing and supercooling of garlic (Allium sativum L.).
  • Identifiant de la fiche : 2009-0722
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
  • Date d'édition : 03/2009

Liens


Voir d'autres articles du même numéro (16)
Voir la source

Indexation