Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes

The freezing point and supercooling process are discussed for their impact on the traditional Andean freeze-dried potatoes called chuño. The freezing point depends on potato species, but typically it is slightly below zero to −3 °C; supercooling always occurs before the potatoes freeze, and the low...

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Main Authors:	Kenji Yoshikawa, Fredy Apaza
Format:	Article
Language:	English
Published:	Elsevier 2020-12-01
Series:	Environmental and Sustainability Indicators
Subjects:	Climate change Andes Traditional food Supercooling Chuño
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665972720300453

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spelling	doaj-76a160e4cbce491eb8e2dc8182be89ce2020-12-21T04:48:29ZengElsevierEnvironmental and Sustainability Indicators2665-97272020-12-018100063Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andesKenji Yoshikawa0Fredy Apaza1University of Alaska Fairbanks, USA; Corresponding author.Instituto Geologico Minero y Metalurgico, PeruThe freezing point and supercooling process are discussed for their impact on the traditional Andean freeze-dried potatoes called chuño. The freezing point depends on potato species, but typically it is slightly below zero to −3 °C; supercooling always occurs before the potatoes freeze, and the lowest supercooling point (LSP) can reach −4.3 °C. Recently many of the potato fields near Lake Titicaca are not cold enough to freeze tubers for chuño, and the loss of this food source will be critical in the future.http://www.sciencedirect.com/science/article/pii/S2665972720300453Climate changeAndesTraditional foodSupercoolingChuño
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Kenji Yoshikawa Fredy Apaza
spellingShingle	Kenji Yoshikawa Fredy Apaza Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes Environmental and Sustainability Indicators Climate change Andes Traditional food Supercooling Chuño
author_facet	Kenji Yoshikawa Fredy Apaza
author_sort	Kenji Yoshikawa
title	Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
title_short	Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
title_full	Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
title_fullStr	Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
title_full_unstemmed	Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
title_sort	unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes
publisher	Elsevier
series	Environmental and Sustainability Indicators
issn	2665-9727
publishDate	2020-12-01
description	The freezing point and supercooling process are discussed for their impact on the traditional Andean freeze-dried potatoes called chuño. The freezing point depends on potato species, but typically it is slightly below zero to −3 °C; supercooling always occurs before the potatoes freeze, and the lowest supercooling point (LSP) can reach −4.3 °C. Recently many of the potato fields near Lake Titicaca are not cold enough to freeze tubers for chuño, and the loss of this food source will be critical in the future.
topic	Climate change Andes Traditional food Supercooling Chuño
url	http://www.sciencedirect.com/science/article/pii/S2665972720300453
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Unfrozen state by the supercooling of chuño for traditional agriculture in altiplano andes

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