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Superchilling – innovative processing of fresh food.

Auteurs : HAUGLAND A., AUNE E. J., HEMMINGSEN A. K. T.

Résumé

Superchilling (partial freezing) of food gives the food industry increased profitability and new commercial opportunities. This technology provides logistical advantages, both external and internal (processing / intermediate storage), along with extended shelf life of superchilled products. There are less use of freezing/thawing cycles, which normally lead to severe product weight losses and reduced profit. The aim of the work summarized in this paper has been to investigate whether superchilling can be applied to improve shelf life of roast pork legs, whilst maintaining the processability, fresh properties and eating quality of the final product. The results proved that it is possible to more than double the shelf-life of roast pork leg by using superchilling. Airtight packaging, temperature control and stability during storage are critical factors in order to take advantage of all benefits of superchilling and to implement successfully the process in the food industry.

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Pages : 9

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Détails

  • Titre original : Superchilling – innovative processing of fresh food.
  • Identifiant de la fiche : 30028264
  • Langues : Anglais
  • Source : EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Date d'édition : 01/2005

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