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ALTERNATIVES TO THE FREEZING PROCESS.

Author(s) : DAVIDGE H.

Type of article: Article

Summary

THE 8 PROCESSES AVAILABLE FOR FOOD ARE GIVEN BUT DEVELOPMENTS IN PACKAGING OF FRESH FISH, MEAT AND FRUIT IN INERT GAS ATMOSPHERES ARE SINGLED OUT, TOGETHER WITH THE CHILLING PROCESS. MODIFIED GAS ATMOSPHERES HAVE INCREASED SHELF LIFE, GIVE A FRESH FOOD IMAGE, ARE ODOUR FREE BUT ARE COSTLY IN TERMS OF PACKAGING. THE < SUPERCHILL > PROCESS REQUIRES MORE RAPID COOLING WHICH IS EXPENSIVE IN TERMS OF REFRIGERATION PLANT BUT THE SHELF LIFE OF THE PRODUCT CAN BE INCREASED CONSIDERABLY. INCREASED COSTS ARE USUALLY COVERED AS FRESH FOOD ATTRACTS A PREMIUM OF 20-100% OVER FROZEN FOOD. DISTRIBUTION OF FRESH FOODS HAS BEEN IMPROVED BY LEGISLATION IN VARIOUS COUNTRIES WHICH SPECIFIES REFRIGERATION PLANT STANDARDS FOR USE IN THE TRANSPORT INDUSTRY. G.R.S.

Details

  • Original title: ALTERNATIVES TO THE FREEZING PROCESS.
  • Record ID : 1986-0619
  • Languages: English
  • Source: Quick frozen Foods int. - vol. 26 - n. 4
  • Publication date: 1985/04
  • Document available for consultation in the library of the IIR headquarters only.

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