In response to the growing demand for rapid defrosting methods, manufacturers of food processing equipment have developed innovative techniques to accelerate the defrosting process while maintaining optimal product quality. Defrosting is integral to food processors’ ability to ensure high-quality products and optimize efficiency, and advancements in defrosting technology are making it more effective.
In most regions around the globe, food processors have increased orders of frozen raw materials because of growing demand. “There are more and more frozen products sourced because it’s not so easy for many customers, especially in areas like Asia or in Russia, to find fresh products, so they are using frozen,” explains Stephane Kulikowski, Sales Director, Provisur Technologies.
The challenge, once these processors attain the frozen products, is to defrost them without the products losing their integrity. That includes a taste that is as close to fresh as possible, as well as aesthetics, while maintaining hygiene and safety. And, of course, they want them to be defrosted quickly and consistently.
The most effective method for defrosting to maintain food quality and safety is to use tumblers, which can produce undamaged products that are ready for supermarkets and retail establishments to sell.
Advantages in the marketplace over traditional defrosting:
- They’re much faster. The concept to use cold steam in a vacuum to defrost products uses direct condensation of cold steam on the product, combined with the rotation of the drum, so that the process is quicker than any traditional method, including radiofrequency or microwave systems of defrosting. The machine is at a low temperature, yet the full energy of the steam puts in all the work, also known as the “physical principle.”
- Cost effectiveness. Yield gains are significant because the product retains its moisture and proteins. The vacuum prevents juice or water loss, and most importantly, it maintains the full integrity of the protein. Whatever the structure the product has inside the protein, all the muscles and fibers, will be in good shape for customers to enjoy.
- Food safety and cleanliness are at top of mind. By defrosting in a closed vessel in the tumbler, there is no external contamination. The vacuum slows select bacterial activity, contributing to food safety. Also, because the entire process is less than 12 hours, the surface of the product remains for a short time between -2°C and +4°C, which limits bacterial growth.
Investing in a Lutetia® tumbler with a unique design ensures heat transfer optimization and, due to the concept of the double jacket, avoids potential thermal fluid contamination.
The double jacket allows customers to control the amount of steam transmitting to the product, which also determines how much water will be added to the product. In the end, that’s reduction of effluents and their organic load – the product retains its water and proteins and most often absorbs all or part of the steam.
As the global food industry continues to expand, more protein options become available to more consumers with the use of defrosting tumblers. This technology not only maintains the integrity of the products, but it defrosts at a faster pace with precision, cost-effectiveness and safety in mind.
Provisur’s Lutetia® line of products is a global leader in defrosting technology. The two methods of defrosting, tumblers single or double jacket, using steam-vacuum, and chambers, utilizing cold convection, are available in a variety of sizes and configurations – and can lead to yield improvements of up to 6% with defrost times that can be up to four times faster than traditional methods.
For more information on our industry-leading Lutetia® defrosting technologies, or to set up a demo, email us at Lutetia.info@provisur.com.