Main menu
Search results
Search in FRIDOC
49 results
IIR document
State of the art: superchilling in the food processing industry.
Life cycle assessment of salmon cold chains: comparison between chilling and superchilling technologies.
The use of the so-called ‘superchilling’ technique for the transport of fresh fishery products
Effects of on-board bleeding methods and superchilling on quality of cod and saithe.
The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar).
Use of phase change materials (PCM) to keep superchilled temperatures in consumer packages through the cold chain.
Investigating the evolution of the microstructure of stored chicken breast at different superchilling conditions using X-Ray micro-computed tomography.
Comparison of superchilling and chilling preservation temperatures on the quality attributes of raw beef and seabass.
Effect of cooling rate and super-chilling temperature on ice crystal characteristic, cell structure, and physicochemical quality of super-chilled fresh-cut celery.
Development of supercooling as a storage technique for pork.
Relating microstructure evolving to quality changes in pork meat at different superchilling conditions.
Effect of supercooled freezing methods on ice structure observed by X-ray CT.
Research progress on nutritional value, preservation and processing of fish—a review.
Recommended by the IIR
Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.
Recommended by the IIR / IIR document
Determination of the initial freezing temperature of foods.
Refrigeration sector monitoring
4 results
Briefs: Superchilling keeps fish fresh longer
Scientists at the Norwegian Institute of Technology SINTEF have found that the superchilling of fish or meat between -1 to -3°C combines the extended life of freezing while retaining the fresh taste that chilling provides; it also reduces storage...
Supercooling and superchilling to increase the shelf life and reduce food waste
Superchilling and supercooling have enormous potential to enable safe, high quality and long term storage of foods without the consumer perceived detrimental effects of freezing.
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
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
IIR news
1 result
Supercooling and superchilling: A solution to increased shelf life and reduced food waste?
If these technologies were combined with perfusion chilling for meat and fish, then additional benefits such as rapid cooling, low weight loss and novel products could result.
