The use of supercooling for fresh foods: A review

Judith Evans

doi:10.1016/j.jfoodeng.2014.08.007

The use of supercooling for fresh foods: A review

Judith Evans

Mechanical Engineering and Design

Research output: Contribution to journal › Article › peer-review

105 Citations (Scopus)

Abstract

© 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.

Original language	English
Pages (from-to)	74-79
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2014.08.007
Publication status	Published - 2 Aug 2015

Keywords

Food Sciences

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.jfoodeng.2014.08.007Licence: CC BY-NC-ND 4.0

Cite this

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AB - © 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.

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The use of supercooling for fresh foods: A review

Abstract

Keywords

UN SDGs

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