Food and Fermentation Industries >

2010 , Vol. 36 >Issue 09: 124 - 128

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.09.018

Food and Fermentation Industries

Superchilling Storage and the Quality of Superchilled Products

  • Mi Hong-bo ,
  • Zheng Xiao-jie ,
  • Liu Chong ,
  • Mao Lin-chun
Expand

Online published: 2010-09-25

Fold

Abstract

Superchilling,a new technology for keeping the freshness of foods in recent years,has been studied in meat and aquatic products.This paper introduces the superchilling technique,process characteristics,structure,and drip loss in superchilled products.The current problems and development potential of superchilling storage were also discussed.

Key words： superchilling; storage; quality

Cite this article

Mi Hong-bo , Zheng Xiao-jie , Liu Chong , Mao Lin-chun . Superchilling Storage and the Quality of Superchilled Products[J]. Food and Fermentation Industries, 2010 , 36(09) : 124 -128 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.018

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.