Rapid cooling of foods – a new review from CCFRA

Citation

(2004), "Rapid cooling of foods – a new review from CCFRA", Nutrition & Food Science, Vol. 34 No. 5. https://doi.org/10.1108/nfs.2004.01734eab.023

Rapid cooling of foods – a new review from CCFRA

A new review from CCFRA will help technical and other product development personnel in chilled and frozen food companies to identify and potentially exploit new technologies for the rapid cooling of foods. By pulling together information from the scientific literature, the trade press and Web-published articles, Rapid Cooling of Foods (CCFRA Review No. 42) describes a range of emerging developments and novel methods for the rapid cooling of foods. These include, for example, plate and air blast chilling and freezing, immersion chilling and freezing, vacuum cooling, pressure shift freezing, dehydrofreezing, cryogenics, ice slurry methods, and novel cooling systems such as hydrogen, vortex, Peltier and heat pipe cooling.

It also outlines the importance and potential benefits of rapid cooling and discusses its theoretical basis before considering the effects of rapid cooling on the food product – with particular emphasis on meat, poultry and fish. The list of references provides useful pointers to source information, to help the reader explore areas of interest in more detail.

Copies or further information can be obtained from Mrs Sue Hocking, Publications Officer, CCFRA, Chipping Campden, Glos, GL55 6LD, UK. Tel: +44(0)1386 842225; E-mail: pubs@campden.co.uk