Connecting Experts of Industrial Thawing for Chicken Products

A crucial step in the processing of chicken involves thawing of frozen chicken products. The process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice is a thawing of food. This process is essential for entirely removing all the ice crystals from the frozen foods before being heated. Its a requirement before retail distribution and consumption for both cook-freeze and freeze-chill technologies. It generally occurs more slowly than freezing.

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We recently recruited search Experts in the domain of thawing /defrosting of foodstuff for one of our client. Expert consult  had technical expertise/knowledge on “Industrial Thawing of Chicken” w.r.t. Current and emerging technologies, their impact on chicken quality parameters, etc. The experts were supposed to be thawing equipment manufacturers, meat scientists/researchers across the globe. The objective of the study was to provide landscape and benchmark technologies and solutions (commercialized and prototypes) which can be used/deployed in thawing frozen chicken products at industrial scale, i.e., processing approx. 15000 kg/day.

Key discussion points with experts were

Different commercialized technologies currently used for thawing frozen chicken bricks

< >key process parameters (thawing time, thawing loss, etc.) which needs to be taken into consideration while choosing technology for thawing frozen chicken bricksDifferent approaches/solutions (either using standalone or, the combination of technologies) for thawing frozen chicken foodstuff at industrial scale

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