FST 151 FOOD FREEZING FOOD SCIENCE AND TECHNOLOGY

FST 151 FOOD FREEZING FOOD SCIENCE AND TECHNOLOGY 151 Special topics: Cryogenic Processing Lecture Notes Prof. Vinod K. Jindal (Formerly Professor, Asian Institute of Technology) Visiting Professor Chemical Engineering Department Mahidol University Salaya, Nakornpathom Thailand 1

Thomas E. Rippen University of Maryland Sea Grant Andrew Tolley Equipment Project Coordinator Bill Sieling Chesapeake Bay Seafood Industries Association 2

Domestic Crab Processing Industry � Strengths ◦ Can produce fresh, unpasteurized crabmeat ◦ Growing demand for local, fresh foods ◦ Local crabmeat recognized for high quality � Weaknesses ◦ Crabs are seasonal, best crabs when demand ◦ Still need a way to extend shelf-life and inventory products ◦ Pasteurized crabmeat perceived as more highly processed, less fresh ◦ Traditional cans are expensive, available from only one manufacturer 3

1 lb plastic cup Fresh pack, used for freezing in this test. 401 diameter pasteurized can 307 diameter MD pasteurized can Crabmeat containers 4

Panama 307 closing machine Canco 60 P 401 closing machine $27, 400, between “as is and rebuilt” condition (Alard) 5

� Dehydration ◦ Water migration and recrystallization ◦ Hydrophobic interactions � Concentration of reactants (What happened to Q 10? ) ◦ Enzymatic softening in some fish ◦ Formation of cross-links (e. g. formaldehyde from TMAO) ◦ Oxidation of oils (rancidity) � Protein denaturation and structural damage – ◦ Toughening ◦ Excessive drip ◦ Bland flavor � Oxidative changes ◦ Yellowing ◦ Off-flavors and odors 6

What’s required for best quality? � Pass through 27 -15 F quickly. � Target final equilibrium temp = storage temp � Use good barrier packaging � Hold storage temperatures steady ◦ Fluctuating vapor pressure accelerates sublimation and accretion of ice crystals (a-axis and c-axis growth) � Hold storage temperature as cold as commercially feasible. 7

Will it Work for Crabmeat? 8

We Sure Hope So! 9

Cryogenic Freezing of Crabmeat � Rapid freezing � Currently used in Maryland elsewhere with good experience � Product is thawed and sold as previously frozen � Studies show reduced tissue damage ◦ SEM (Giddings and Hall, 1976) � And improved sensory quality for short-term holding (1½ months) ◦ Webb, et. al. 1976 � Beyond 5 -6 months, pasteurization may be better option 10

Vent Relief Valve Liquid LN 2 Hose Nitrogen Dewar Mini Freezer 11

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Interpretation of Data Pasteurization as Baseline 3 Year Payback Comparison of Equipment Combinations 19

Basic Information Generated from Phase 1 1 Process was determined for this equipment Initial temperature, 31 -34 º F Freezer cabinet was set at -100 º F The process time was 60 minutes The batch size was 75 pounds 2 Liquid nitrogen usage was determined 5. 2 pounds of crabmeat were frozen per gallon of liquid nitrogen LN 2 cost $4. 98 per gallon Approximately 19 batches of crabmeat were frozen (1425 lbs) The cost of LN 2 (without equipment or other charges) is $. 96 per lb of crabmeat 20

Basic Data Generated from Phase 1, con’t 3 Other equipment and storage options identified Mini freezer (75 lb capacity) used in Phase 1 Batch freezer, single door (200 lb capacity)* Batch freezer, double door (400 lb capacity)* LN 2 Dewars, 41 gallon, used in Phase 1 LN 2 Bulk tank, 1500 gallon 4 Pros and Cons of equipment 5 Extended costs of equipment options Fixed cost - outright purchase of freezers and installation Lease costs-( 5 year contract) for bulk tank Consumable costs- liquid nitrogen used for freezing 21

Mini freezer Mini and Bulk 22

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Comparison Mini Cabinet Batch Cabinet 75 lb max capacity 200 lb max capacity 75 x 8 hours = 600 lbs per day 200 x 8 hours = 1600 lbs per day Minimum vent requirements flexible Fixed vent through roof Requires stooping to load and unload Can utilize portable cart Portable Fixed location 24

Bulk Tanks for Liquid Nitrogen Pros Cons Inventory management is less complicated Higher cost of concrete pad Relief exhaust not in process area Higher piping installation costs “Lower pressure” nitrogen is colder 5 year lease arrangement, due 12 months per year even if not in production Nitrogen costs 1/5 of dewar inventory Space will be dedicated to bulk tank pad and fence Not necessary to change tanks in middle of process Nitrogen is delivered by semi-truck Tanks are “Pressure vessels” and are owned and inspected by nitrogen supplier Used smaller tanks (are available) for purchase but subject to owner inspection 25

Freezer Cabinets Mini Freezer 75 lbs capacity Too Small Batch Freezer Double Door Freezer 200 lb capacity 400 lb capacity Just Right Too Large 26

Liquid Nitrogen Storage Bulk. Tank Dewars 41 Gallon Capacity Expensive NL 2 vs low rent 1500 Gallon Capacity Cheap LN 2 vs 5 yr lease 27

Recommendation: Bulk and batch cabinet 28

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Conclusion • Mini Cabinet is too small • Dewars are not practical for LN 2 storage for crabmeat processors • A batch cabinet and bulk tank system are recommended • A production range for a LN 2 freezer system is at least 7, 500 lbs to 10, 000 lbs per year (either in a single operation or a combination) 30

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Responses of Eastern Shore consumers, skin-pack vs. metal can 32

Responses of Western Shore consumers, skin-pack vs. metal can 33

Consumer survey Impression of tray vs. can Consumers indicating that the tray was better or much better than the metal can Eastern Shore: 68 percent Western Shore: 48 percent 34

Marketing Options Community Supported Fishery Charlie Petrocci and Noreen Eberly � CSF consumer survey ◦ Survey Taken During Seafood Cooking Demonstrations at Harbor Day Event ◦ 64 completed the survey � Community Supported Agriculture ◦ Exploring potential for adding a seafood option ◦ Survey instrument prepared and sent to 350 members of existing CSA on Eastern Shore 35

Consumer Survey Community Supported Fishery � 1. Which locally caught species would make you more likely to participate in a CSF program in your area. Crabmeat 44; Striped bass 31; Live crab 26, Clams 25; Shucked oysters 20; Live oysters 20 � 2. I prefer: fillets/steaks 41; whole fish 16; headed/gutted 10; no preference 6 � 3. How often would your prefer to have these types of seafood available (mixed products each week/seasonally). Bi-weekly 32; weekly 20; monthly 5; quarterly 1. 36

Consumer Survey, cont. Community Supported Fishery � 4. Product available for pickup by you at set time and location. Average drive miles – 10; weekday afternoons - 33; weekend mornings 30 � 5. On a scale of 1 to 10, would you sign up for a CSF arrangement/contract based on the species you chose above. One (very unlikely) - 4; Two- 4 ; Three-3; Four 4; Five-4; Six-0; Seven - 13; Eight - 3; Nine - 4; Ten (very likely) - 22 37

What’s next � Evaluate batch freezer performance under commercial conditions. � Conduct retail sales study comparing skinpack trays to metal cans. � Conduct and monitor one or more alternative marketing strategies. 38