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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