Freeze-chilling of ready-to-eat meal components
dc.contributor.author | Redmond, Grainne | * |
dc.contributor.author | Gormley, Ronan T. | * |
dc.contributor.author | Butler, Francis | * |
dc.contributor.author | Dempsey, Alan | * |
dc.contributor.author | Oxley, Eamon | * |
dc.contributor.author | Gerety, Ailis | * |
dc.date.accessioned | 2012-09-10T15:51:58Z | |
dc.date.available | 2012-09-10T15:51:58Z | |
dc.date.issued | 2004-03 | |
dc.identifier.citation | Freeze-chilling of ready-to-eat meal components. The National Food Centre Research Report No. 66. Gráinne Redmond et al. Dublin; Teagasc, 2004. ISBN 1841703699 | en_GB |
dc.identifier.isbn | 1841703699 | |
dc.identifier.uri | http://hdl.handle.net/11019/154 | |
dc.description | End of Project Report | en_GB |
dc.description.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. | en_GB |
dc.description.sponsorship | Food Institutional Research Measure (FIRM), Department of Agriculture and Food, Ireland | |
dc.language.iso | en | en_GB |
dc.publisher | Teagasc | en_GB |
dc.relation.ispartofseries | The National Food Centre Research Report;No. 66 | |
dc.subject | Ready meals | en_GB |
dc.subject | Freeze-chilling | en_GB |
dc.subject | Tempering | en_GB |
dc.subject | Re-freezing | en_GB |
dc.subject | Food preservation | en_GB |
dc.title | Freeze-chilling of ready-to-eat meal components | en_GB |
dc.type | Technical Report | en_GB |
dc.identifier.rmis | 4885 | |
refterms.dateFOA | 2018-01-12T07:23:54Z |
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Food Chemistry & Technology [415]
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Food Chemistry & Technology [415]
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Food Programme End of Project Reports [153]
Food research end-of-project reports