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Méthodes pour limiter la cristallisation de la glace lors du processus de congélation.

Metody ograniczania krystalizacji lodu w procesie zamrazania.

Auteurs : KAMINSKA A., LEWICKI P. P.

Type d'article : Article

Résumé

The growth of ice crystals, taking place during the freezing process and during recrystallization, occurring during storage, have a significant effect on the quality of frozen foods. Big crystals may destroy the tissue structure of certain products what affects the level of leakage during thawing (losses of nutrients) and causes unfavourable changes in the appearance. In this paper, the methods of controlling ice crystals' growth during freezing and during frozen storage are discussed. Characteristics and the examples of application of substances, being specified as ice crystallisation-limiting proteins (antifreeze proteins - AFPs) are also described.

Détails

  • Titre original : Metody ograniczania krystalizacji lodu w procesie zamrazania.
  • Identifiant de la fiche : 2009-0232
  • Langues : Polonais
  • Source : Przemysl Spozywczy - vol. 62 - n. 9
  • Date d'édition : 2008

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