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CALLIFREEZE. Inline measurement of the degree of freezing of food products.

Number: 296887

Author(s) : NOUHIN M., VANDERMEIREN W., LE BAIL A.

Summary

The end of the freezing process of food can be based on a temperature level (ie -18°C) or on the degree of freezing corresponding to the percentage of freezable water that is effectively frozen. The objective of this study is to develop an inline sensor able to measure the degree of freezing of food. GEA company has settled a collaboration with the company AQUANTIS to develop such sensor. This technology called CALLIFREEZE® system has been used in meat, poultry, bakery and recently fruit and vegetables industry. It is used to supervise the freezers and contributes to a better control of the product quality as well as energy savings through the automatic and continuous control of the freezing quality and optimization of the productivity. This contribution presents a case study showing the interest of such sensor.

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Details

  • Original title: CALLIFREEZE. Inline measurement of the degree of freezing of food products.
  • Record ID : 30027628
  • Languages: English
  • Subject: Technology
  • Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Publication date: 2020/08/26
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2020.296887
  • Document available for consultation in the library of the IIR headquarters only.

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