superchilling 英['su:pətʃɪlɪŋ] 美['supətʃɪlɪŋ] 释义 过冷
Superchilling is a conservation method for foodstuff where some of the water in the product is frozen. Normally the product temperature is lowered down to approximately 1掳C to 3掳C below the initial freezing point of the product. Approximately 30 - 50% of the water in the product is then...
Superchilling is a concept where the temperature is reduced 1-2 °C below the initial freezing point of the product. This results in a so-called ‘shell freezing’, where a thin layer of ice is produced on the product surface during processing. The small amount of ice formed within the ...
Superchilling, ice fraction and quality Astrid M. Stevik 1 , Anne K. T. Hemmingsen 1 , Anne S. Duun 2 , Harald T. Walnum 1 ,Tom S. Nordtvedt 1 1 SINTEF Energy research, Trondheim, Norway. astrid.stevik@sintef.no, anne.k.t.hemmingsen@sintef.no 2 Norwegian University of Scien...
The study on the growth mechanism of ice crystals, modelling and computer simulation of foods during superchilling and superchilling storage is needed.Lilian Daniel Kaale and Trygve Magne Eikevik and Turid Rustad and Kjell KolsakerJournal of Food Engineering...
Superchilling is a concept where the temperature is reduced 1-2 °C below the initial freezing point of the product. This results in a so-called 'shell freezing', where a thin layer of ice is produced on the product surface during processing. The small amount of ice formed within ...
superchilling storagemodified atmosphere packagingqualityThe combined effect of superchilling and modified atmosphere packaging (MAP) treatment on the quality of swimming crab during storage was investigated. As a result, significantly (p 2) were highly effective in maintaining lower total volatile...
Mao (2013) Comparison of superchilling and freezing on the microstructure, muscle quality and protein denaturation of grass carp (Ctenopharyngodon idellus). J. Food Proces Preserv. 37(5): 546-554.Mi H B, Qian C L, Zhao Y Y, et al. Comparison of super chilling and freezing on the ...
Superchilling is based on lowering temperature close to the freezing point of the fish (0掳C to -4掳C) using different cooling agents such as refrigerated air, brine, refrigerated sea water, chilled sea water, liquid ice and dry ice. Under superchilled conditions, the spoilage bacterial ...
An industrial, automated superchilling process line needs to combine the requirement for gentle handling of a valuable raw material with demands for energy efficiency, high capacity and product quality. The results from the study of three alterative process lines for superchilled processing of fresh ...