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Le potentiel de l'entreposage sous-refroidi de fruits et de légumes.

The potential for supercooled storage of vegetables and fruits.

Auteurs : JAMES C., SEIGNEMARTIN V., SALAUN N., et al.

Résumé

Supercooling is the phenomena where the temperature of a solution or food material is reduced below its freezing point without ice crystallization occurring. Recent studies at FRPERC, as presented in this paper, have found significant (as low as -14.6°C for some vegetables), and surprisingly stable, supercooling to occur in a wide variety of vegetables (such as garlic, shallots, broccoli and cauliflower). These studies have also demonstrated that some vegetables (such as garlic and shallots) can be stored at temperatures significantly below their freezing point (as low as -10°C for some products) for weeks without freezing occurring. This has potentially significant implications to the long term storage and distribution of such vegetables, and perhaps other vegetables and fruits.

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Format PDF

Pages : 2010-1

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    20 €

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    Gratuit

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Détails

  • Titre original : The potential for supercooled storage of vegetables and fruits.
  • Identifiant de la fiche : 2010-0514
  • Langues : Anglais
  • Source : 1st IIR International Conference on Sustainability and the Cold Chain
  • Date d'édition : 29/03/2010

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