Superchilling has positive impacts on shelf-life and energy consumption.
In lieu of some of the recent COP21 debates, it is important to find ways to effectively reduce energy consumption whilst ensuring that the global demands for fresh and high-quality food can be met. A recent case-study by Lyon Seafood explored the use of superchilling to do just that. This technology, when used to preserve food, can use blast chillers to lower the temperature of food to around –1.5°C to–2°C. At this temperature range, a partial fraction of the water in the product freezes however enough liquid remains to limit freeze damage.