NEW TRENDS IN SEAFOOD

WAREHOUSING
 High Pressure Freezing and Thawing
 The phase change temperature of water decreases with pressure from 0 oC to 21 oC at 210 Mpa and the
opposite.
 It includes two phases; freezing and thawing

Hiperbaric 525
525 litre capacity.
380 mm diameter
Output: 3000 kg/h.
 NEW TRENDS IN SEAFOOD
WAREHOUSING
 Pulse Electric Field
 Application of short pulses of high electric fields with duration of microseconds to milliseconds.
 NEW TRENDS IN SEAFOOD
WAREHOUSING
 Ultrasound
 Sound is used as a source of energy.
 Frequency used: 20 kHz – 1 mHz
 Inactivation of microorganisms

 Irradiation
 Exposing foodstuffs to ionizing radiation.
 Products of ionisation: electrically charged (ions) or neutral (free radicals). Cause the destruction of
micro-organisms, insects and parasites during food irradiation.
 Radicals extremely short lived (less than 10-5 s) but are sufficient to destroy bacterial cells.
 NEW TRENDS IN SEAFOOD
WAREHOUSING
 Intense Pulse Light
 High power and very short-duration pulses of light generates UV light, which
inactivate microbial activities.

 Ohmic Heating
 Direct resistance heating by the flow of an electrical current through foods, so that heating is by internal
heat generation.

 Microwaves
 Microwave heating is referred to dielectric heating due to polarization effect at selected frequency band
in a nonconductor.
 NEW TRENDS IN SEAFOOD
PACKAGING
 Active Packaging
 Active packaging changes the condition of the packed food to extend shelf life or to improve safety
or sensory properties, while maintaining the quality of the packaged food.

 Intelligent Packaging
 Intelligent packaging is a packaging system that monitor the condition of packaged food and
communicate information on food quality during transport and storage.
NEW TRENDS IN SEAFOOD
PACKAGING
 NEW TRENDS IN SEAFOOD
PACKAGING
 Antimicrobial Packaging
 Perishable and contamination susceptible food’s shelf life can be improve using antimicrobial
techniques
NEW TRENDS IN SEAFOOD
PACKAGING