Life cycle assessment of salmon cold chains : comparison between chilling and superchilling technologies
Hoang, H.M. ; Leducq, D. ; Brown, T. ; Maidment, G. ; Indergard, E. ; Alvarez, G.
Type de document
Communication scientifique avec actes
Affiliation de l'auteur
IRSTEA ANTONY UR GPAN FRA ; IRSTEA ANTONY UR GPAN FRA ; SCHOOL OF THE BUILT ENVIRONMENT AND ARCHITECTURE LONDON SOUTH BANK UNIVERSITY LANGFORD GBR ; SCHOOL OF THE BUILT ENVIRONMENT AND ARCHITECTURE LONDON SOUTH BANK UNIVERSITY LANGFORD GBR ; SINTEF TRONDHEIM NOR ; IRSTEA ANTONY UR GPAN FRA
Résumé / Abstract
The cold chain is defined as a set of refrigeration steps that maintain the quality and safety of food product. Refrigerant leakage and the use of fossil fuels to produce electrical power for refrigeration equipment contribute greatly to ozone depletion and global warming. Thus, new and emerging refrigeration technologies are developed to provide better energy efficient and environmentally friendly alternatives to current technologies. Superchilling is a concept where the temperature is reduced 1-2 °C below the initial freezing point of the product. The small amount of ice formed within the product (10-15%) serves as a heat sink, eliminating the need for ice during storage and transport. In this work, Life Cycle Assessment (LCA) is applied to the chilling and superchilling salmon cold chains. The superchilling cold chain presents an important improvement compared to the chilled one because of the augmentation of available volume for transportation.
24ième Congrès International du Froid ICR 2015, 16/08/2015 - 22/08/2015, Yokohama, JPN