IN THE CASE OF HETEROGENOUS MEALS; EXAMPLE OF THE FRENCH REGULATION OF DEEP FROZEN GOODS

摘要

The freezing process is widely used in the food industry. French administration has created in the 70's a word "surgelation" (surgelation could be translated as "deep freezing") with the objective of improving the image of high quality frozen foods. The word "surgelation" has been defined in a French regulation and has been preserved during the transcription of European Directives into national French regulation. Nevertheless, the concept of "fully frozen" or "unfrozen" is unclear, especially in the case of a complex and heterogeneous food product; indeed, ice crystallisation is spanned over a wide temperature interval. The interpretation of a fully frozen product has been proposed in the IIF-IIR red book is that over 80% of the water is frozen. A case study is proposed with a "quiche" type product and demonstrates the interest of the proposed approach.