Share
IIR document
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.
Available documents
Format PDF
Pages: 2010-1
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
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
Links
See other articles from the proceedings (82)
See the conference proceedings
Indexing
-
Themes:
Poultry;
Fish and fish product - Keywords: Poultry; Food; Superchilling; Salmon; Fresh produce; Process; Fish; Chicken; Injection; Survey; Crystallization; CO2
-
A new approach for the determination of fish fr...
- Author(s) : NIU J., LEE J. Y.
- Date : 2000/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 65 - n. 5
View record
-
Effects of on-board bleeding methods and superc...
- Author(s) : ELIASSON S., ARASON S., MARGEIRSSON B., et al.
- Date : 2019/08/24
- Languages : English
- Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
- Formats : PDF
View record
-
STUDY ON THE INFLUENCE OF FREEZING RATE ON LIPI...
- Author(s) : TOMAS M. C., ANON M. C.
- Date : 1990/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
View record
-
Storage quality of superchilled and modified-at...
- Author(s) : SIVERTSVIK M., NORDTVEDT T. S., AUNE E. J., et al.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
View record
-
Classification of fresh and frozen-thawed fish ...
- Author(s) : UDDIN M., OKAZAKI E.
- Date : 2004/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 8
View record