The freezing and supercooling of garlic (Allium sativum L.) |
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Authors: | Christian James Violaine Seignemartin Stephen J James |
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Affiliation: | 1. LUNAM University, Oniris, UMR 6144 GEPEA, BP 82225, 44322 Nantes, Cedex 3 France;2. CNRS, Nantes F-44307, France;3. ONIRIS, CRIP, Nantes F-44307, France |
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Abstract: | 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. |
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