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IIR document

New method of processing ice slurry for improved chilling of fresh foods.

Number: 1937

Author(s) : VIGLUNDSSON T. I., AGUSTSSON O. I., SIGURDSSON H., KRISTJANSSON B., JOSAFATSSON B., HILMARSSON H., PALSDOTTIR E. O., KRISTJANSSON J. K.

Summary

Thor Ice has developed a unique technology using filtered slurry ice to cool food products (poultry, seafood, meat), applicable from slaughter onward throughout the entire food value chain. The patented IceGun® uses special filter action and nozzles to spray wet ice at about -2°C directly onto a product, inside and outside, as it passes along the production line. IceGun® technology is add-on to existing chilling tunnels, boosting chilling power and shortening chilling time. The technology shortens overall chilling time in primary chilling of poultry processing by at least 30%. Tests demonstrate that this method lowers bacterial count on poultry skin. Experiments show over 90% lower counts of bacteria such as E. coli and Campylobacter. Use of the special filtered ice slurry has no negative effects on food quality or texture. More rapid chilling decreases weight loss from evaporation, helps preserve product quality and extends shelf life by up to 50%.

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Pages: 7

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Details

  • Original title: New method of processing ice slurry for improved chilling of fresh foods.
  • Record ID : 30028844
  • Languages: English
  • Subject: Technology
  • Source: 13rd IIR Conference on Phase-Change Materials and Slurries for Refrigeration and Air Conditioning. Proceedings: (online) Vicenza, Italy, September 1-3, 2021.
  • Publication date: 2021/09/01
  • DOI: http://dx.doi.org/10.18462/iir.PCM.2021.1937
  • Document available for consultation in the library of the IIR headquarters only.

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