Advances in superchilling of food – Process characteristics and product quality

Extended shelf life of fresh food products can be obtained by superchilling (partial freezing). Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labour, energy costs and product weight losses. The ice stored in superchilled products will protect from temperature rises in poor cold chains. Some increase in product drip loss may occur during storage. There is a substantial requirement for assistance with the implementation of superchilling in industrial process plants and routines. Understanding and quantifying thermo-physical processes at and inside the food surface are important for the optimal design of superchilling equipment and packing systems for food products.