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Superchilling, ice fraction and quality.
Author(s) : STEVIK A. M., HEMMINGSEN A. K. T., DUUN A. S., et al.
Summary
The scope of the current experiments was to superchill a selection of fresh food by two superchilling methods followed by extensive storage studies and monitoring of quality during superchilled storage. Several methods for superchilling have been implemented at fish processing sites, but to a very limited extent and not adjusted to automated production lines. This study presents measurements of the efficiency and precision of two methods for superchilling (liquid CO2 injection and air chilling) as well as their applicability for the expected development towards automated production lines in fresh food manufacturing. Secondly, as a precision index, the effect of the amount of ice caused by superchilling was investigated with respect to prolonged shelf-life and end product quality.
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Pages: 2010-1
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Details
- Original title: Superchilling, ice fraction and quality.
- Record ID : 2010-0526
- Languages: English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Publication date: 2010/03/29
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Indexing
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Themes:
Poultry;
Fish and fish product - Keywords: Poultry; Food; Superchilling; Salmon; Fresh produce; Process; Fish; Chicken; Injection; Survey; Crystallization; CO2
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- Date : 2011/08/21
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