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Superchilling to improve quality and shelf-life | Campden BRI
Автор: campdenbri
Загружено: 2016-01-04
Просмотров: 1395
Описание:
Members have voted for a new project on superchilling for
improved product shelf-life and quality. Previous work has
demonstrated its considerable potential. ‘Superchill’ is used to
define the temperature at which a product starts to freeze,
generally around -2°C, when it contains some ice and some
liquid water. This partial freezing dramatically reduces the rate of
microbiological and chemical spoilage, and extends the shelf-life
compared to a conventionally chilled product.
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