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	Provedor de dados Organic Eprints (1) Autor Bantle, M. (1) Claussen, I.C. (1) Indergård, E. (1) Nordtvedt, T.S. (1) Palavra-chave Packaging and transportation Produce chain management (1) Processing (1) Tipo do documento Conference paper, poster, etc. (1) Ano 2016 (1) País Germany (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última State of the Art: Superchilling in the Food Processing Industry Organic Eprints Bantle, M.; Nordtvedt, T.S.; Claussen, I.C.; Indergård, E.. Controlled partial freezing or superchilling of food products can result in significant shelf life extensions during the cold chain. Between 10 % - 20 % of the foods water content is frozen and the ice functions as a thermal inertia during storage and transportation. Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labor, energy costs and product weight losses. Superchilled products sustain quality parameters commonly associated with fresh/unfrozen products, however some increase in product drip loss may occurring during storage. Implementation of superchilling in industrial process plants and routines require a strict temperature control in the cold chain. Understanding and quantifying... Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation Produce chain management. Ano: 2016 URL: http://orgprints.org/30673/1/iccc2016_Review%20Superchilling_MB_FINAL_PlainText.pdf Registros recuperados: 1 Primeira ... 1 ... Última

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