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109
FR
2.5 Avantages de la cellule de
refroidissement rapide
La cellule de refroidissement rapide permet
de refroidir rapidement les aliments et de
les surgeler rapidement pour en garantir la
durée et la fraîcheur.
Le refroidissement rapide et la surgélation
rapide favorisent la préservation des
propriétés organoleptiques et nutritives des
aliments et en préservent les saveurs, les
arômes et les couleurs.
Le refroidissement rapide à +3°C au
cœur des aliments cuits réduit au
minimum la prolifération bactérienne qui
atteint son plus haut niveau entre 65°C
et 8°C.
La surgélation rapide à -18°C permet
de prolonger les temps de conservation
des aliments pendant plusieurs mois. Elle
évite également la formation de macro
cristaux de glace qui endommagent les
parois cellulaires des aliments en les
cassant. Une fois décongelés, les
aliments ne perdent pas de liquides et
leur consistance et leur goût sont
maintenus.
Sans cellule de
refroidissement
rapide
Avec cellule de
refroidissement
rapide
Risque bactérien Sécurité alimentaire
Évaporation et
déshydratation
Préservation de la
consistance d’origine
Perte de poids Aucune perte de poids
Perte des goûts, des
arômes, des
couleurs
Préservation des
propriétés
organoleptiques
Dépérissement
rapide
Durée prolongée de
conservation
Formation de macro
cristaux de glace
qui endommagent
les fibres des
aliments
Formation de micro
cristaux de glace qui
n’endommagent pas
les aliments, en
préservant la qualité
et la consistance
11


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