New publications: Current Advances in Food Freezing
New publications: Current Advances in Food Freezing
Wednesday, 12 November 2014
Frozen food is one of the largest sectors of the food industry and its value is increasing throughout the world. A new article on “Current Advances in Food Freezing” by Christian and Steve James has just been published in issue 5 of “New Food” magazine. In a previous article in New Food we took a close look at the latest research into new technologies for improving the freezing and quality of frozen foods. Many of those technologies remain lab based. In our new article we look the state of, and developments in, current commercial freezing systems.
We have extensive freezing facilities at FRPERC and are currently researching a number of the freezing technologies discussed in our article. If you are interested in improving your freezing process, or simply would like to know more about innovative freezing technologies, please contact us at FRPERC.