SUPERCHILLING is a novel refrigeration technology where the fresh products are stored at temperatures just below it’s initial freezing point, normally between -1.0 to -1.5 is being developed by the Norwegian center SINTEF together with other partners in the FRISBEE project.
The decrease in temperature can be effective done by shell-freezing by impingement freezers. This leads to an increase in shelf-life of 100 % compared to traditionally 4 °C storage. The strictly controlled temperature during storage ensures less than 20 % of the water inside the product is frozen.
This low part freezing does not influence on the quality compared to fresh products. Prolonged shelflife reduces the demand of freezing within the abattoirs, and the total refrigeration energy within the plant is reduced by 12 %. The technology is suited for all kinds of meat and fish. In fish production, the yield is increased by 2-3 %. Transportation of superchilled fish reduces the environmental impact by 30 % due to the fact that no additional ice is needed in the fresh fish boxes.
Figure1. SUPERCHILLING test at SINTEF , Norway