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

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

Summary

The freezing process is widely used in the food industry. The 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 the 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: 2006-1

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Details

  • Original title: In the case of heterogeneous meals: example of the French regulation of deep-frozen goods.
  • Record ID : 2008-1858
  • Languages: English
  • Subject: Regulation
  • Source: Innovative Equipment and Systems for Comfort and Food Preservation.
  • Publication date: 2006/02/16

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