Superchilling temperature does not fall below -2℃
Superchilling temperature does not fall below -2℃
- Superchilling temperature does not fall below the point where freezing is discernible (i.e. -2℃)
- It has also been reported that, in order to avoid the influence of low quality in the superchilled food, it is necessary to have the degree of superchilling between 5% and 30% inside the products and that the degree of superchilling larger than 30% inside the product will result in low quality of the food (Stevik and Claussen, 2011). In this study, 20 % has been used. Ronsivalli and Baker (1981) also report that the superchilling process is effective and practical, provided that the temperature does not fall below the point where freezing is discernible (i.e. -2℃). This was the recommendation which derived from research teams from England and later by teams from Canada, The Federal Republic of Germany, and the United states (Ronsivalli and Baker, 1981). However, at this temperature (-2℃), ice crystals will still form since the initial freezing points of most foods are between -0.5℃ and -2.8℃. (Source: https://brage.bibsys.no )
- Modelling and ice crystallization/recrystallization of foods in superchilling technology
- https://brage.bibsys.no/xmlui/handle/11250/235426
