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dc.contributor.authorRedmond, Grainne*
dc.contributor.authorGormley, Ronan T.*
dc.contributor.authorButler, Francis*
dc.contributor.authorDempsey, Alan*
dc.contributor.authorOxley, Eamon*
dc.contributor.authorGerety, Ailis*
dc.date.accessioned2012-09-10T15:51:58Z
dc.date.available2012-09-10T15:51:58Z
dc.date.issued2004-03
dc.identifier.citationFreeze-chilling of ready-to-eat meal components. The National Food Centre Research Report No. 66. Gráinne Redmond et al. Dublin; Teagasc, 2004. ISBN 1841703699en_GB
dc.identifier.isbn1841703699
dc.identifier.urihttp://hdl.handle.net/11019/154
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractFreeze-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.en_GB
dc.description.sponsorshipFood Institutional Research Measure (FIRM), Department of Agriculture and Food, Ireland
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 66
dc.subjectReady mealsen_GB
dc.subjectFreeze-chillingen_GB
dc.subjectTemperingen_GB
dc.subjectRe-freezingen_GB
dc.subjectFood preservationen_GB
dc.titleFreeze-chilling of ready-to-eat meal componentsen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4885
refterms.dateFOA2018-01-12T07:23:54Z


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