?Overview of new freezing technologies?

R.H. MASCHERONI

San Pablo, Brasil

Workshop; Meeting ALCUEFOOD; 2007

EMBRAPA

The state of the art in food freezing l      Worldwide production of frozen foods grows at a higher rate than the average for the other food industries. l       For average and high outputs, freezing equipment are always continuous, ensuring better control, higher final quality and lower production costs. l       Equipment design and manufacture have reached very high quality standards, being available one or more industrial systems for freezing each type of food with its particular shape, size and presentation. Challenges for food freezing technologies ?         To develop new equipment to fulfil the actual and future needs in food processing: -          Attain the highest final quality -          Optimize energy usage -          Reduce the environmental impact ?          To find adequate equipment and conditions for freezing new products or new presentations of actual foods