Китай провайдер хранения холодного хранения
Core Freezing Technologies
| Method | Process Description | Temperature | Key Application |
|---|---|---|---|
| Flash Freezing | Rapid freezing within 4 hours post-catch | -40°C | Premium fish fillets |
| At-Sea Freezing | Freezing on vessels immediately after catch | -35°C to -40°C | Tuna/Salmon long-haul transport |
| IQF | Individual quick freezing using air tunnels | -35°C±2°C | Shrimp/Scallops |
| Block Freezing | Fish arranged in blocks for freezing | -30°C | Processed fish products |
| Superchilling | Partial freezing at -1°C to -3°C | -3°C | Short-term preservation |
Critical Compliance：
HACCP requires core temp ≤ -18°C within 6h for frozen seafood (USDA 2023)
EU mandates ≤4°C for chilled seafood during transport
Storage Solutions by Product Type
1. Long-term Storage (-25°C to -30°C)
Ideal for: Tuna blocks, bulk shrimp
Shelf life: 18-24 months
2. Medium-term Storage (-18°C to -25°C)
Ideal for: Retail packaged fish
Shelf life: 12 months
3. Short-term Superchilled Storage (-3°C)
Ideal for: Fresh oysters, live lobsters
Shelf life: 5-7 days
Technology Comparison
| Factor | Flash Freezing (-40°C) | Superchilling (-3°C) |
|---|---|---|
| Nutrient Loss | <5% (Vitamins preserved) | 12-18% (gradual loss) |
| Texture Change | Minimal ice crystal damage | Moderate moisture loss |
| Energy Cost | 0.8 kW/kg | 0.3 kW/kg |
| Best For | Export-grade seafood | Local market distribution |
Operational Guidelines
Do’s
✅ Use vacuum skin packaging for IQF products
✅ Implement temperature dataloggers with GPS (EU Traceability Rule)
✅ Conduct ice quality checks every 2 hours during chilling
Don’ts
❌ Refreeze thawed seafood (FDA prohibition)
❌ Mix species in same storage compartment
❌ Exceed 4-hour processing window before freezing
Industry Case: Norwegian Salmon Export
Method: At-sea freezing (-40°C) + Block freezing
Result: 99.7% grade-A quality after 12-month storage
Technology: Jacketed cold storage with CO₂ refrigeration