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Freezing, deep-freezing and innovative processes: towards regulatory progress?

Procédés de congélation, de surgélation et procédés émergents : vers une évolution de la règlementation?

Author(s) : LE BAIL A.

Type of article: Article, Review

Summary

Freezing is widely used in the food sector. Deep frozing called "surgélation" in French is a concept that was created in the 1970s with as objectives the enhancing of the acceptance of frozen products and the enhancing of their image. Specific rules to be aplpied to deep frozen products has been defined in a French regulation in 1964 (No. 64-949 of 9 September 1964). The Directive 89/108/EEC of 21 December 1988 was converted to a French Regulation (EC) No. 37/2005 in 2005, using the definitions stated in the 1964's regulation. The application of these regulations is not easy due to the variability of the geometry of the product and to the fact that crystallization of water occurs over a large temperature span, which depends on the initial freezing point of water. In addition, several technological operations such as freeze hardening used for slicing and more recently technologies such as chilling, superchilling and supercooling have attracted the attention of the regulatory authorities. This article presents the state of the art of these different points.

Details

  • Original title: Procédés de congélation, de surgélation et procédés émergents : vers une évolution de la règlementation?
  • Record ID : 30023861
  • Languages: French
  • Subject: Regulation
  • Source: Revue générale du Froid & du Conditionnement d'air - n.1165
  • Publication date: 2017/09

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