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German institute offers ultrasonic humidification-technology for defrosting process of fish.

Country of Origin: Germany
Reference Number: TODE20180108001
Publication Date: 10 January 2018

Summary

The ultrasonic-humidification technology to defrost fish by this German R&D institute provides a much better product- and process-quality. This process is at least 30% faster than conventional methods, the weight loss is reduced up to 50% and the product quality improves significantly. The technology is applicable from small batches to large industrial amounts of fish. It is offered for use under a commercial agreement with technical assistance or for cooperation under a license agreement.

Description

The client is a German institute for applied research and development active in the field of food technology, especially bakery technology. This institute is also a service provider for SME´s and industrial companies of the food sector.

In this context, the client developed an innovative technology for the defrosting process of frozen fish, the ultrasonic humidification technology, which is now offered under a commercial agreement with technical assistance or for cooperation under a license agreement. The ultrasonic humidification technology is available for many years now (ca. 1980) and is to date mainly used for proofing (fermentation) dough (for bread, bread rolls, etc.) in the baking trade. The institute started working with this technology in 2004, firstly also in the field of baking technology for proofing-processes of dough.

Later the client started numerous projects to transfer this humidification technology into other fields of the food sector. Remarkably good results were produced when defrosting fish. The main advantage for the customer of this technology of defrosting frozen fish is a much better product- and process-quality.

The conventional method of defrosting fish simply comprises putting the fish on a plate or into a cold-storage room and waiting for it to defrost. This is time consuming and affects the quality negatively.

Defrosting fish exposed to air harms the structure of the fish meat as the ice crystals defrost within the fish. The fish defrosts slowly from the outside to the inside, forming a skin – the fish dries out at these areas whereas in the middle it is partially still frozen.

The defrosting process with ultrasonic humidification is at least 30% faster than conventional defrosting-processes. Additionally the weight loss of the fish can be reduced up to 50% and the product quality itself is improved significantly, as there are no drying out effects on the products. 

The ultrasonic humidification is caused by vibrations that create an ultra-fine aerosol (fog). This aerosol enters into the fish meat of the frozen fish and thereby improves its thermal conductivity. The fish defrosts faster and more evenly.

Through the above mentioned advantages of this process like better heat transfer, less weight loss, energy savings the ultrasonic humidification is able to optimize the following processes, that are not only applicable for defrosting fish:

•	Proofing of dough

•	Cooling of baked goods

•	Storage of fruits and vegetables

•	Transportation of fruits and vegetables

•	Defrosting of fish and meat

For the fish industry this technology is applicable to all defrosting processes from small batches to large industrial amounts of fish.

To enter international markets and to provide this technology on a market scale the client looks for partners in the food industry, mainly fish, that are willing to use the technology under a commercial agreement with technical assistance or would like to cooperate under a license agreement.

Advantages and Innovations

This technology offers an improved defrosting process.

The innovation of this technology is in the special type of humidity. The ultrasonic humidifier produces very fine aerosol that causes a much better thermal conductivity. Through this fine aerosol it is possible to reach a high relative humidity without getting the condensation problems.

The small droplets, the higher thermal conductivity and the higher relative humidity lead to less drying out effects and accelerate defrosting process.

The weight loss of the defrosted fish is reduced up to 50% and the product quality itself is improved significantly. This method achieves energy savings of 30%. The technology is applicable to all defrosting processes from small batches to large industrial amounts of fish.

Stage Of Development

Already on the market

Stage Of Development Comment

The ultrasonic humidification technology is already available, but the “know-how” how to use this technology for defrosting processes is not commonly applied yet. It can be said, that this technology is an innovative process-step for the fish production and leads to a higher process and product quality in comparison to conventional defrosting processes.

Requested partner

The client is looking for partners in the food industry, esp. fish, to use this technology under a commercial agreement with technical assistance. The partners should themselves be active in the food trade, catering, restaurants etc. or have very good market knowledge. Also partners for cooperation under a license agreement are sought.