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Impact of the "3°C of Change" initiative on the shelf-life of frozen foods: the role of temperature oscillations during frozen storage.

Number: 1158

Author(s) : HAMDAMI N., LE BAIL A., TOUBLANC C., HAVET M.

Summary

The international standard for frozen foods is -18°C (0°F). The "Three-Degrees-of change" initiative proposes to explore the interest of raising from -18°C to -15°C the frozen storage temperature in order to save energy. The analysis on the impact of this initiative on the quality of frozen foods shows that a 30% loss in shelf life is expected for food stored at -15°C compared to -18°C. A focus is proposed in this study on the impact of temperature oscillation during storage; indeed, in the case of foods with a lower initial freezing point (ie IFP of -5°C vs -1°C), a same temperature oscillation will result in a larger change in LOF and aw. Therefore, the shelf life is likely to be more affected in a food with a lower IFP.

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Pages: 5 p.

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Details

  • Original title: Impact of the "3°C of Change" initiative on the shelf-life of frozen foods: the role of temperature oscillations during frozen storage.
  • Record ID : 30034192
  • Languages: English
  • Subject: Figures, economy
  • Source: 1st IIR International Conference on Refrigeration Adapting to Rising Temperatures
  • Publication date: 2025/08
  • DOI: http://dx.doi.org/10.18462/iir.adaptation.2024.1158

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