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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/154

Title: Freeze-chilling of ready-to-eat meal components
Authors: Redmond, Grainne
Gormley, Ronan T.
Butler, Francis
Dempsey, Alan
Oxley, Eamon
Gerety, Ailis
Keywords: Ready meals
Freeze-chilling
Tempering
Re-freezing
Food preservation
Issue Date: Mar-2004
Publisher: Teagasc
Citation: Freeze-chilling of ready-to-eat meal components. The National Food Centre Research Report No. 66. GrĂ¡inne Redmond et al. Dublin; Teagasc, 2004. ISBN 1841703699
Series/Report no.: The National Food Centre Research Report;No. 66
Abstract: Freeze-chilling of food consists of freezing and frozen storage followed by thawing and then retailing at chill storage temperatures. It offers logistic, transportation and storage advantages to food manufacturers. Freeze-chilling has particular application to ready-meals and their components. Mashed potato (three cultivars), steamed carrots, steamed green beans and beef lasagne were found suitable for freeze-chilling and their quality and sensory properties compared favourably with their frozen, chilled and fresh counterparts. Modified atmosphere packaging was combined with freeze-chilling but it had little impact on shelflife extension for the product range with the outcome similar to that for samples packed in air. Tests on the freeze-chilling of white sauces showed the importance of using freeze-thaw stable starches. Best-practice thawing procedures were established and the importance of stacking configurations for outer boxes (each with a number of lasagne ready-meals) was highlighted in the case of the commercial tempering unit. Trials on the re-freezing of freeze-chilled products indicated that re-freezing is an option provided the normal storage protocols for frozen and chilled foods are observed.
Description: End of Project Report
URI: http://hdl.handle.net/11019/154
ISBN: 1841703699
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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