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Etude de l’application du stockage en surfusion des produits aquatiques.

Application of super-cooled storage of aquatic products: A review.

Auteurs : LIU X., ZHANG X., WANG G., MO F-Y., ZHANG X. R.

Type d'article : Article de la RIF, Synthèse


Frozen storage is the most popular method for food preservation, but the ice crystals formed cause irreversible cell damage. Super-cooling has the potential to significantly improve product quality and energy efficiency. Super-cooling has been successfully applied to a variety of vegetables, fruits, and meat, while less research has been done on aquatic products. The focus of this article is to review research on super-cooled storage of aquatic products and to explore the potential for application. This paper introduces the super-cooling phenomenon, and analyses the microscopic mechanism of the super-cooling phenomenon from the perspective of thermodynamics. Freezing point and nucleation point are two key factors that affect the super-cooling state. This paper summarizes the physical means of regulating freezing point and nucleation point. The effect of super-cooling on the shelf life and quality of aquatic products is also reviewed, which provides a basis for the further development of supercooling preservation, for this food category.

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Format PDF

Pages : p. 66-72


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  • Titre original : Application of super-cooled storage of aquatic products: A review.
  • Identifiant de la fiche : 30031994
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 154
  • Date d'édition : 10/2023
  • DOI :


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