{"id":51107,"date":"2023-11-07T15:25:39","date_gmt":"2023-11-07T15:25:39","guid":{"rendered":"https:\/\/matis.is\/?p=51107"},"modified":"2023-12-27T10:36:58","modified_gmt":"2023-12-27T10:36:58","slug":"bylting-i-kaelitaekni-segul-og-hljodbylgjufrysting","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/bylting-i-kaelitaekni-segul-og-hljodbylgjufrysting\/","title":{"rendered":"A breakthrough in refrigeration technology: magnetic and acoustic wave freezing"},"content":{"rendered":"

Mat\u00eds is currently working on a large-scale study where experiments are carried out with the freezing of salmon using magnetic and sound wave freezing in collaboration with K\u00e6lismi\u00f0juna Frost and the seafood company Odda in Patreksfj\u00f6r\u00f0ur.<\/h4>\n\n\n\n

This freezing method is a novelty in this country and it is mostly unknown in Europe but slightly known in Asia. It is estimated that the experiments will take six months, so the first results could be available in the middle of next year. The intention is to get a picture of how ultrasonically frozen salmon fillets react compared to conventional blast freezing, and not least of all the effects of such freezing on the product in the long term.<\/p>\n\n\n\n

During traditional blast freezing, Sigur\u00f0ur J. Bergsson, Frost's technical director, says that the cell walls in the fish flesh burst and the cell liquid should thus clear its way out. When the fish fillet is thickened, the liquid leaks out and the quality of the fish decreases considerably. With the magnetic and sound wave freezing, the cell walls are prevented from bursting and the liquid from leaving the fish flesh. This keeps the freshness of the product. "The market has increased demands for fresh frozen products, and with this freezing method we believe that the seafood industry can meet them with the supply of fresh seafood with a much longer shelf life than is possible today," says Sigur\u00f0ur.<\/p>\n\n\n\n

Magnetic and acoustic wave freezing can be described as a green technology with high energy efficiency, where sound waves are used to control and reduce the structure of crystals in fish and meat. Sigur\u00f0ur says this method improves the freezing process and speeds it up, it produces more uniform and smaller ice crystals, it slows down oxidation changes, which leads to significantly less damage to the food.<\/p>\n\n\n\n

\n

Sigur\u00f0ur says that the magnetic and sonic wave freezing has been tested on various types of products and preliminary results show that products frozen using this method taste almost as fresh. <\/p>\n<\/blockquote>\n\n\n\n

It will be interesting to see what this research by Mat\u00eds, Odda and Frost on salmon reveals. If it gives positive results and researchers become even more convinced of the feasibility of further developing this technology, Sigur\u00f0ur believes that the fishing companies will quickly take over. K\u00e6lismi\u00f0jan Frost and Mat\u00eds have worked with the fishing industry on various solutions over the years, both for whiting and pelagic fish, so there is a lot of experience and trust. The goal is always to do even better for the fishing industry companies in the country.<\/p>\n\n\n\n

A discussion from K\u00e6lismi\u00f0inn Frost about the project can be read in its entirety here: <\/strong>Frost introduces magnetic and acoustic wave freezing at the 2023 Marine Industry Conference<\/a><\/strong><\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

The Fisheries Conference<\/a><\/strong> was held in Harpa last week and there was a seminar dedicated to development in freezing technology. S\u00e6mundur El\u00edasson, project manager at Mat\u00eds, and Sigurj\u00f3n Arason, chief engineer at Mat\u00eds, gave a talk there. S\u00e6mundur talked about recent technological developments in freezing and thawing, and Sigurj\u00f3n about freezing before and after freezing. In the language institute, Sigur\u00f0ur Bergsson from K\u00e6lismi\u00f0inn Frost presented research on magnetic and sound wave freezing. <\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Mat\u00eds vinnur um \u00feessar mundir a\u00f0 umfangsmilkilli ranns\u00f3kn \u00fear sem ger\u00f0ar eru tilraunir me\u00f0 frystingu \u00e1 laxi me\u00f0 segul- og 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