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Le surrefroidissement, la fraction de glace et la qualité.
Superchilling, ice fraction and quality.
Auteurs : STEVIK A. M., HEMMINGSEN A. K. T., DUUN A. S., et al.
Résumé
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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Détails
- Titre original : Superchilling, ice fraction and quality.
- Identifiant de la fiche : 2010-0526
- Langues : Anglais
- Source : 1st IIR International Conference on Sustainability and the Cold Chain
- Date d'édition : 29/03/2010
Liens
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Indexation
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Thèmes :
Volailles;
Poissons et produits de la mer - Mots-clés : Volaille; Produit alimentaire; Superréfrigération; Saumon; Produit frais; Procédé; Poisson; Poulet; Injection; Enquête; Cristallisation; CO2
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Assessment of refrigeration methods for fresh f...
- Auteurs : NORDTVEDT T. S., STEVIK A.
- Date : 21/08/2011
- Langues : Anglais
- Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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BIBLIOGRAPHY OF STORAGE LIVES OF WET AND FROZEN...
- Auteurs : HOWGATE P.
- Date : 1985
- Langues : Anglais
- Source : Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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The need for methods to evaluate fish freshness.
- Auteurs : Ifremer, FIOM, OLAFSDOTTIR G., VERREZ-BAGNIS V., LUTEN J. B., DALGAARD P., CARECHE M., MARTINSDOTTIR E., HEIA K.
- Date : 12/11/1997
- Langues : Anglais
- Source : Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Postmortem changes of sarcoplasmic proteins of ...
- Auteurs : Ifremer, FIOM, REHBEIN H.
- Date : 12/11/1997
- Langues : Anglais
- Source : Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Partial freezing of salmon fillets.
- Auteurs : NORDTVEDT T. S., BORRESEN T., MAGNUSSEN O. M.
- Date : 1999
- Langues : Anglais
- Source : Refrigerated Transport, Storage and Retail Display.
- Formats : PDF
Voir la fiche