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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.

[thumbnail of iccc2016_Review Superchilling_MB_FINAL_PlainText.pdf] PDF - English
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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
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
Refereed:Peer-reviewed and accepted

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