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The freezing and supercooling of garlic (Allium sativum L.) in Revue internationale du froid, vol 32, Issue 2 (2009)
[article]
Titre : The freezing and supercooling of garlic (Allium sativum L.) Titre original : Congélation et surfusion d'ail (Allium sativum L.) Type de document : texte imprimé Année de publication : 2011 Article en page(s) : pp. 53-260 Langues : Anglais (eng) Français (fre) Catégories : 621.5 : Technique pneumatique, du vide, des basses températures Mots-clés : Expérimentation Congélation Surfusion entreposage frigorifique Index. décimale : 621.56 Technique des basses températures : réfrigération, pompe à chaleur Résumé : This work shows that peeled garlic cloves demonstrate significant supercooling during freezing under standard conditions and can be stored at temperatures well below their freezing point (?2.7 °C) without freezing. The nucleation point or ‘metastable limit temperature’ (the point at which ice crystal nucleation is initiated) of peeled garlic cloves was found to be between ?7.7 and ?14.6 °C. Peeled garlic cloves were stored under static air conditions at temperatures between ?6 and ?9 °C for up to 69 h without freezing, and unpeeled whole garlic bulbs and cloves were stored for 1 week at ?6 °C without freezing.
in Revue internationale du froid > vol 32, Issue 2 (2009) . - pp. 53-260[article] The freezing and supercooling of garlic (Allium sativum L.) = Congélation et surfusion d'ail (Allium sativum L.) [texte imprimé] . - 2011 . - pp. 53-260.
Langues : Anglais (eng) Français (fre)
in Revue internationale du froid > vol 32, Issue 2 (2009) . - pp. 53-260
Catégories : 621.5 : Technique pneumatique, du vide, des basses températures Mots-clés : Expérimentation Congélation Surfusion entreposage frigorifique Index. décimale : 621.56 Technique des basses températures : réfrigération, pompe à chaleur Résumé : This work shows that peeled garlic cloves demonstrate significant supercooling during freezing under standard conditions and can be stored at temperatures well below their freezing point (?2.7 °C) without freezing. The nucleation point or ‘metastable limit temperature’ (the point at which ice crystal nucleation is initiated) of peeled garlic cloves was found to be between ?7.7 and ?14.6 °C. Peeled garlic cloves were stored under static air conditions at temperatures between ?6 and ?9 °C for up to 69 h without freezing, and unpeeled whole garlic bulbs and cloves were stored for 1 week at ?6 °C without freezing.