Antifreeze Proteins

Authored by: Shaoyun. Wang , Da-Wen. Sun

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-37

 Download Chapter

 

Abstract

Water is one of the major, if not the predominant, components of food products. One common phenomenon of water is freezing. The freezing process includes the formation of ice crystals (nucleation), and the subsequent increase in crystal size (growth) [1,2]. Recrystallization of ice could occur during frozen storage, which is a damaging process by forming larger ice crystals from the merging of smaller ones [1]. Recrystallization reduces the advantages of freezing and includes changes in the number, size, shape, orientation, or perfection of crystals following completion of initial solidification [1]. As the temperature of an aqueous specimen increases within the subfreezing range the rate of recrystallization also increases.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.