home    about    browse    search    latest    help 
Login | Create Account

State of the Art: Superchilling in the Food Processing Industry

Bantle, M.; Nordtvedt, T.S.; Claussen, I.C. and Indergård, E. (2016) State of the Art: Superchilling in the Food Processing Industry. In: 4th IIR International Conference on Sustainability and the Cold Chain - Proceedings, International Institute of Refrigeration.

[img] PDF - English
Limited to [Depositor and staff only]

333kB

Summary

Controlled partial freezing or superchilling of food products can result in significant shelf life extensions during the cold chain. Between 10 % - 20 % of the foods water content is frozen and the ice functions as a thermal inertia during storage and transportation. Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labor, energy costs and product weight losses. Superchilled products sustain quality parameters commonly associated with fresh/unfrozen products, however some increase in product drip loss may occurring during storage. Implementation of superchilling in industrial process plants and routines require a strict temperature control in the cold chain. Understanding and quantifying thermo-physical processes at and inside the food surface are important for the optimal design of superchilling equipment and packing systems for food products. A review on the most recent superchilling developments is given on the example of meat and fish products.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Improved chilling, cold chain, shelf life, partial freezing, energy saving, SusOrganic
Subjects: Food systems > Processing, packaging and transportation
Food systems > Produce chain management
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Norway > SINTEF
ISSN:0151-1637
ISBN:9782362150142
DOI:10.18462/iir.iccc.2016.0001
Related Links:http://coreorganicplus.org/research-projects/susorganic/
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:30673
Deposited On:01 Nov 2016 11:29
Last Modified:01 Nov 2016 11:29
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

Repository Staff Only: item control page