The use of supercooling for fresh foods: A review
Stonehouse, G and Evans, J (2015). The use of supercooling for fresh foods: A review. Journal of Food Engineering. 148, pp. 74-79.
|Authors||Stonehouse, G and Evans, J|
© 2014 Elsevier Ltd. All rights reserved.Supercooling is a food processing technique which has the potential to significantly increase the shelf life of foods and to reduce wastage of food products from the production and retail sectors of the food cold chain. The process uses storage temperatures below the initial freezing point of the food without the product freezing, which maintains the quality attributes associated with fresh foods. The removal of the freezing process leads to shorter processing times from harvest to delivery to retail as well as lower energy consumption (no latent heat removal) and so lower carbon emissions during manufacture when compared to standard frozen food production.
|Journal||Journal of Food Engineering|
|Journal citation||148, pp. 74-79|
|Digital Object Identifier (DOI)||doi:10.1016/j.jfoodeng.2014.08.007|
|02 Aug 2015|
|Publication process dates|
|Deposited||31 May 2017|
|Accepted author manuscript|
CC BY-NC-ND 4.0
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