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Document IIF

Le point sur la superréfrigération des produits alimentaires.

Superchilling of foodstuffs: a review.

Auteurs : AUNE E. J.

Résumé

Superchilling is a conservation method for foodstuffs where some of the water in the product is frozen. Normally, the product temperature is lowered down to approximately 1 to 3 °C below the initial freezing point of the product. Approximately 30-50 % of the water in the product is then frozen. The main reason for superchilling is to give the food an internal ice reservoir so that there is no need for external ice. At superchilling temperatures, growth of microorganisms stops, and their microbial activity is generally slowed. One challenge however is to stop the chilling/freezing at the right moment in order to get the desired amount of ice inside the product. The review summarizes the work done in the field of foodstuff superchilling with the temperature conditions for superchilling as the main field. The paper also points out work that still needs to be done.

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Détails

  • Titre original : Superchilling of foodstuffs: a review.
  • Identifiant de la fiche : 2004-1204
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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