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Solving difficulties through radio frequency

In today’s fish/seafood processing industry, more than half of the raw material utilised is frozen at some stage. Seasonal fluctuations in the availability of fresh fish are a serious impediment to the continuous operation of processing plants: it is possible in principle to regulate fish supplies by freezing, without significantly impairing the quality of the final product.

When fish has to be processed, it is often first tempered or defrosted using conventional methods available. These methods introduce a number of difficulties directly related to the heat transfer mechanisms: slow process, bacteria growth, high drip loss, deterioration of the product surface, batch processing.

All these can be avoided by using a Stalam Defrost Unit where RF fields rapidly generate molecular level heat volumetrically within the product. The process is uniform and controlled, resulting in a significant reduction of drip loss. The RF defrosting method offers flexibility in production scheduling and is the ideal solution for many tempering, softening and defrosting processes.

Click here to read full article on Solving difficulties through radio frequency in the last issue of Food Management Today, page 53.

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