Acronym NA
Category
Seafood Processing
Title Lønnsom foredling: Superkjøling i filetindustrien - Profitable processing: Super cooling in the fillet industry Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ingrid Camilla Claussen Coordinator email Ingrid.C.Claussen@sintef.no
Coordinator institution
NA
Institutions involved
NA
Start year 2009 End year 2011 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900179/ Summary Through extensive studies of supercooling processes for a number of products, the project has contributed to a new understanding of how supercooling, including storage and distribution, should be performed, and what parameters affect process and quality. The most important tasks in supercooling have been related to identifying which parameters have the greatest possible effect on the supercooling process and final quality, respectively ice fraction, temperature, type of product, supercooling method and thawing after supercooling. After five years of intense research on supercooling, the state of knowledge has improved significantly, from being a rigid concept with many disadvantages and limitations in terms of industrial implementation, to being a powerful tool for increasing the shelf life of fresh food. The most common objection to the supercooling concept has been that a supercooled product is partially frozen so that the physical quality of the product after thawing will deteriorate compared to the current cooling of fresh products. This claim has been emphatically refuted through several experimental experiments with both fish and meat products where it has been proven up to a doubling in increased microbiological quality in the number of days. At the start of the project, it was assumed that it was crucial for the product quality that one hit a given amount of ice within a small area. After many experiments with supercooling of a quantity of product, it can be concluded that with an achieved amount of ice between 5–20%, the product will have increased durability and good quality will be ensured. This robustness was not expected, but provides a great opportunity for commercialization of the supercooling concept. In addition to increased yields and capacity as well as an environmental benefit in that transport can be done without ice, super-cooling of fresh foods will provide opportunities for better utilization of raw materials and that the share of fresh food can increase and new markets be reached.
Keywords
Process efficiency;
Engineering;
Fish products;
Fish quality;
Storage;
Fish;
Marine Region
76
Not associated to marine areas
0
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