Superchilling and supercooling
2017/12/04
- Superchilling and supercooling have great potential to enable safe, high quality and long term storage of foods without the consumer perceived detrimental effects of freezing. 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. Depending on the perfusion fluid there is the potential to cure pork in line or to rapidly chill to a low temperature using a cryoprotectant without actually forming ice crystals. Energy and environmental benefits are envisaged due to reduced heat loads and higher storage temperatures (compared to frozen food).
- During superchilling and supercooling factors such as cooling rate and temperature will be of great importance to achieve the defined ice-level (superchilling) ortemperature without freezing (supercooling) in the final product.
- The degree of superchilling that will improve the shelf life sufficiently whilst fulfilling the demands regarding process ability and quality attributes need to be determined for the set product groups. Efficient and flexible superchilling processes that preserve premium product quality must be designed and basic data for calculation of chilling time and temperature and refrigeration load must be found. Effective technical tools for measuring the amount and distribution of ice inside the product on-line are required.
- Superchilling is a conservation method for foods where some of the water in the food product is frozen. The product is then held at a temperature between -0.5 and -4 °C. (Source: http://frisbeetool.eu )
- http://frisbeetool.eu/FrisbeeTool/03help/frisbeeToolHelp.html?Superchillingandsupercooling1.html