In 2002, over a million refrigerated road vehicles, 400,000 refrigerated containers and many thousands of other forms of refrigerated transport systems are used to distribute chilled and frozen foods throughout the world. All these transportation systems are expected to maintain the temperature of the food within close limits to ensure its optimum safety and high quality shelf life.Increasingly, modelling is being used to aid the design and optimisation of food refrigeration systems. Much of this effort has concentrated on the modelling of refrigeration processes that change the temperature of the food such as chilling, freezing and thawing. The purpose of a refrigerated transport system is to maintain the temperature of the food and appears to have attracted less attention from modellers. This paper reviews the work that has been carried out specifically on the modelling of food temperature, microbial growth and other parameters in the transportation of food.
Supercooling is a food processing technique which has the potential to significantly increase the shelf life of foods and to reduce wastage of food products from the production and retail sectors. The process uses storage temperatures below the initial freezing point of the food without the product freezing, which maintains the quality attributes associated with fresh foods. The removal of the freezing process leads to shorter processing times from harvest to delivery to retail as well as lower energy consumption (no latent heat removal) and so lower emissions during manufacture when compared to standard frozen food production.Professor Judith Evans London South Bank University Churchill Building Langford, Bristol BS40 5DU, UK July 2014Dear Professor Singh, Please find enclosed a revised copy of the manuscript entitled "The use of supercooling for fresh foods: a review".We hope that we have managed to successfully answer the points raised by reviewers and would like to thank the reviewers for their helpful comments. Yours sincerely, Judith Evans (Professor)Cover Letter JFOODENG-S-14-00484-4: The use of supercooling for fresh foods: a reviewReviewers comments are listed below in black, responses are listed in red. Reviewer1The paper reads well even though very descriptive Many thanks. HOWEVER,A clearer definition of supercooling is done, some other process should be mentionedWe are not totally clear what the reviewer means by 'some other processes should be mentioned'. The paper covers supercooling and so in our view other processes are not relevant. If the editor disagrees, and could help us by clarifying this point, we are more than happy to amend the paper according to this point.In clear, it seems that Supercooling = as described in the paper even though for some authors, the temperature is between 0°C and IFP (initial freezing point), Chilling is between 0°C and IFP (initial freezing point), Superchilling is below IFP In France, the ministry of agriculture has issued a not on the topic: NOTE DE SERVICE DGAL/SDSSA/N2014-281 Date: 9 avril 2014 They accept only storage below 0°C but above the initial freezing point ; this is supported by EU regulations.Although this is a useful point we are not sure it is totally relevant. The aim of the paper is to review supercooling, how it is achieved and where it has been used in the past. It can be argued that when we supercool that we are actually still above the initial freezing point as we do not have any ice.Several papers are missing. In particular, the anteriority of Le Danois is hard to skip (ref below), Le Danois, E., 1920, Nouvelle méthode de frigorification du poisson, French Patent No. 506.296.The patent from Le Danois refers to superchilling and not supercooling and this is why we have ignored it. We could not access the original patent but this point is clearly is clearly stated in:Advances in superchilling of food -Process characteristics and product quality. Ola M. Magnussen, Anders Haugland, Anne K. Torstveit Hemmingsen, Solfrid Johansen,Tom S. T...
Energy is a major cost in the operation of food cold stores. Work has shown that considerable energy savings can be achieved in cold stores. Results from 38 cold store audits carried out across Europe are presented.\ud \ud Substantial savings could be achieved if operation of cold storage facilities were optimised in terms of heat loads on the rooms and the operation of the refrigeration system. Many improvements identified were low in cost (improved door protection, defrost optimisation, control settings and repairs). In large stores (> 100 m3) most improvements identified were cost effective and had short pay back times, whereas in small stores there were fewer energy saving options that had realistic payback times. The potential for large energy savings of at minimum 8% and at maximum 72% were identified by optimising usage of stores, repairing current equipment and by retrofitting of energy efficient equipment. Often these improvements had short payback times of less than 1 year.\ud \ud In each facility the options to reduce energy consumption varied. This indicated that to fully identify the maximum energy savings, recommendations need to be specific to a particular plant. General recommendations cannot fully exploit the energy savings available and therefore to maximise energy savings it is essential to monitor and analyse data from each facility
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