CBC cooling and similar techniques

CBC_inn

 

CBC (Combined Blast and Contact) cooling is a cooling technique developed by Skaginn hf. Heat is extracted from fillets both by conduction through a Teflon coated aluminium conveyor belt and by convection, where cold air is simultaneously blasted over the fillets. Liquid cooling is a part of the CBC cooling process. It is performed before the CBC cooling to decrease the temperature of the fillets and slightly increase their salt content. 

Liquid cooling of fillets can be used to lower the temperature in process prior to packaging. Microbiological quality of the cooling medium, its renewal and temperature control are necessary for success. Otherwise, high microbial load of specific spoilage organisms (SSO, mainly Photobacterium phosphoreum, pseudomonads and H2S-producing bacteria) in the cooling medium will lead to contamination of the fillets and rapid growth of SSO during storage of the products, especially under temperature abuse. However, the impact of CBC cooling on the temperature maintenance of abused fillets has been found to be considerable when compared to liquid cooling (LC) in process or untreated fillets. Abused CBC and LC fillets were found to have 100% and 25% extended shelf life, respectively, compared to control fillets with a shelf life of 6 days from processing, see here for further information. CBC cooling can lead to freshness and shelf life extension of cod fillets, see  here, here and here (Icelandic report, abstract in English) for further information. It is therefore an advantageous method to process fillets to be shipped as fresh products since it will help in maintaining freshness and shelf life despite breakage in the cold chain. Further, a bacterial growth-retarding effect of CBC processing on SSO has been observed.

The figure here below shows the temperature profile of 5 different fillets going through a CBC cooling process. The temperature of the fillets can be seen to decrease by 2°C in 10 minutes during liquid cooling. The rapid cooling of the fillets in the CBC cooler can then be observed where the temperature decreases by approximately 3.5°C in approximately 7 minutes, down to a temperature where most of the phase change takes place. Once the fillets have gone through the CBC cooler, the temperature remains stable, even though stored in an open box at 14°C. The reason for this is that a large part of the cooling energy added to the fillets in the CBC cooler is in the form of phase change, so that the temperature remains stable until most of the ice has melted.

More information about CBC can be seen here.

 

 

Enska_Mynd_CBC_kaeling  The temperature of 5 different fillets as a function of time




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