Claussen, Ingrid C. and Bantle, Michael (2018) Module 7.1 Superchilling- General aspects/Superchilling-Verfahren - Generelle Aspekte und Potential der Technologie/Superchilling: Aspetti generali e potenziale della tecnologia. [Module 7.1 Superchilling- General aspects.] SINTEF Energi AS + Thermal energy, Trondheim, Norway .
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4MB |
Summary
When freezing food, quality is often impaired, whereas normal cold storage is only suitable for short periods of time. The superchilling technique requires new possibilities in terms of cold storage.
| EPrint Type: | Teaching resource |
|---|---|
| What problem does the tool address?: | Beim Gefrieren von Lebensmittel kommt es häufig zu Qualitätsminderungen, wohingegen die gewöhnliche Kühllagerung nur für kurze Zeitintervalle geeignet ist. |
| What solution does the tool offer?: | Superchilling ist eine Methode, um die Haltbarkeit von Produkten zu verlängern, ohne die Qualität zu reduzieren. |
| Country: | Norway |
| Type of Practice Tool: | Online courses |
| Theme: | Nutrient management |
| Keywords: | SusOrganic, Core Organic Plus |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation Food systems > Markets and trade |
| Research affiliation: | European Union > CORE Organic Plus > SusOrganic Norway > SINTEF |
| Deposited By: | von Gersdorff, Gardis J.E. |
| ID Code: | 35107 |
| Deposited On: | 24 Apr 2019 19:54 |
| Last Modified: | 09 Aug 2019 08:41 |
| Document Language: | English, German/Deutsch, Italian/Italiano |
| Status: | Unpublished |
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