PCMs to keep superchilled temperatures in consumer packages

Consumer packages may be placed at +15 °C for 25-40 min longer thanks to the PCM
Superchilling consists in lowering the product temperature slightly below the initial freezing point, where only 5-30% of the water inside the product is frozen, without affecting quality.  Superchilling is known to increase the shelf-life of fish, pork, poultry and the like up to 100%, however the superchilled cold chain cannot be broken.

In order to find practical solutions to maintain the chain, an innovative phase change material was developed where the melting was set to -1.7°C, a temperature correlated with a   ?20%-ice ratio inside the product. Packages containing the PCM slowed the period during which the temperatures rose to +2 °C by 24-46%. This means that the consumer packages may be placed at +15 °C for 25-40 min longer thanks to the PCM.

This research received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) GA n°245288 (www.frisbee-project.eu ).

This paper was presented during the 11th IIR-Gustav Lorentzen Conference in Hangzhou, China, in September 2014.
It can be downloaded in Fridoc database (free for IIR members within their free download quota):http://www.iifiir.org/clientBookline/service/reference.asp?INSTANCE=exploitation&OUTPUT=PORTAL&DOCID=IFD_REFDOC_0011790&DOCBASE=IFD_REFDOC_EN&SETLANGUAGE=EN
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