Refrigeration: A deep dive into the deep freeze
26 April 2016 | By Ruud van der Sman, Food & Biobased Research, Wageningen University & Research Centre (UR)
Freezing is an important means for food preservation as, with this technology, long term storage of high quality foods is possible. To achieve high food quality the freezing rate is an important parameter, determining ice crystal size and shape and also the mechanical stresses imparted to the food. For foods…