New research group to set freezing and chilling guidelines

18-Sep-2011 - Last updated on 19-Sep-2011 at 14:18 GMT

Food freezing, food chilling, Grimsby Institute, Air Products

Drawing up fresh guidelines for processors leading to a more efficient freezing and chilling of food is the aim of a new research group formed by Air Products and the Grimsby Institute.

Jon Trembley, Air Products’ technology manager for cryogenic applications, told FoodManufacture.co.uk: “We aim to establish best practice guidelines for food freezing and chilling based on detailed research, testing the efficacy and capabilities of the latest technologies. This information will also assist us in the development of new advanced technologies, in particular in the field of cryogenics.

“The research will help to establish the Grimsby base as a centre of excellence in Freezing and Chilling Seafood.”

Seafood processing

Headed by the Grimsby Institute’s Food Refrigeration Process Engineering Research Centre (FRPERC), the programme will at first focus on seafood processing but will later be extended to other food applications. It will start with a review of the principles and practices of freezing and chilling.

A key resesearch aim will be to test the Cells Alive System; an award winning electromagnetic freezing system developed in Japan.

The research will be conducted by research fellows: Stephen James, Christian James and Graham Purnell. Their work will be supported by students from Southern China Universities completing MScs in productivity and innovation.

Food freezing and chilling systems provider Air Products will make available the latest cryogenic freezing systems and will advise on how to best run systems in factory conditions.

The project will run initially for one year but this is likely to be extended as other Southern China Universities contribute to the research programme.

Cryogenic

Trembley said: “We hope that the involvement of some of China’s top students will help to spread the word about the benefits of cryogenic technologies in this fast-developing part of the world.”

The research program gets underway in October and while it is planned to continue for one year initially, it may continue after that time, backed by further established links with Universities in Southern China.

Professor Mike Dillon, The Grimsby Institute’s vice president, said: “I know this project will be the first of many to help build our reputation nationally and internationally as a centre of excellence in the freezing and chilling of seafood.”