FLAKE ICE WITH NANOBUBBLES
In order for the fresh product to retain its initial quality when exported, solutions such as flake ice are used.
The quality, consistency, temperature and duration of this ice is vital for the product to retain its quality for a longer time and arrive at its destination in a better condition.
This is why ice is made with nanobubbles, with the aim of:
- Best Ice Crystal Composition
- Longer ice life
- Improvement in the cold chain
- Keeping salmon quality for longer
Methodology
A trial was carried out in which Flake Ice was manufactured with Kran nanobubbles in a secondary plant located in Quellón. Flake Ice is mainly used in shipping fresh HON salmon and in cooling processes within the processing plant.
The quality of the Flake Ice after its manufacture, its duration over time with ambient temperature control and its influence on the raw material were analyzed. This test consisted of one day of operational testing, sampling and analysis of samples on days 7, 8, 10 and 13 at an average ambient temperature of 8 °C.
Results
- Longer duration Ice Flake 5 extra days.
- Best composition of Flake Ice Crystal, average thickness increase of 1.5 mm.
- Loose temperature maintenance in packing, better heat transfer
- Conservation of 4 extra days of organoleptic quality of the salmon.
Testimony
“The continuous search to improve our processes is the main driver to implement new technologies, the food industry and the environment are favored with the use of nanobubbles, which has a double merit. We have been working with them for 10 months and the results have been very satisfactory”
Víctor Medina
Deputy Plant Manager
Marine Farm