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In the case of heterogeneous meals: example of the French regulation of deep-frozen goods.

Caso de alimentos heterogéneos: ejemplo de la normativa Francesa para productos ultracongelados.

Author(s) : LEBAIL A., CHAPLEAU N., ANTON DE LAMBALLERIE M., et al.

Type of article: Periodical article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Auckland, Australia (see this Bulletin, reference 2008-1858). The freezing process is widely used in the food industry. French administration has created in the 70s a word "surgélation" with the objective of improving the image of high quality frozen foods. This word has been defined in a French regulation and has been preserved during the transcription of European Directives into national French regulation. Nevertheless, the concept of "fully frozen" or "unfrozen" is unclear, especially in the case of a complex and heterogeneous food product; indeed, ice crystallisation is spanned over a wide temperature interval. The interpretation of a fully frozen product which has been proposed in the IIR red book is that over 80% of the water is frozen. A case study is proposed with a "quiche" type product and demonstrates the interest of the proposed approach.

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Pages: 40-42 (3 p.)

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Details

  • Original title: Caso de alimentos heterogéneos: ejemplo de la normativa Francesa para productos ultracongelados.
  • Record ID : 2008-1859
  • Languages: Spanish
  • Subject: Regulation
  • Source: IIF-IIR/Frío Calor Aire acond. - vol. 36 - n. 399
  • Publication date: 2008/01

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