TECHNICAL FIELD

The invention pertains to the technical field of thawing frozen food products and a climate chamber for performing the latter.

BACKGROUND

Frozen food products are normally considered to be inferior to their fresh counterparts, because the thawing process results in quality loss of the food and undesired side-effects such as for instance dehydration and drip loss. This is true for fruit, vegetables and meat, and especially for fish. The process of thawing and freezing is an intricate process, which should be carefully fine-tuned, depending on the nature and characteristics of the food product. In conventional prior art freezing methods, food temperature is from room temperature to the frozen state in a matter of hours, typically 1 to 3 hours. When such conventional methods are applied to high water content foods (i.e. seafood, sushi, surimi, seafood blocks, etc.), a substantial portion of the water in the food is irreversibly lost. The loss of water is caused by an accelerated aging process that takes place when the food is exposed to a certain temperature zone for a relatively long period of time during conventional freezing processes. Exposure to this accelerated aging temperature zone for prolonged periods of time also results in the generation of ice crystals at a high rate. As a result, ice crystals that form will expand in size with time and rupture the cell structure of the food being frozen. When the food is defrosted, some of the water soluble proteins will dehydrate and break up by the ice crystals and cell water the will thus be irreversibly lost from the food Thawing of food products is a complicated process. Excessive temperature differences should be avoided during defrosting. The degree of heat that flows into a product during defrosting should be just sufficient for the ice crystals to melt, without damaging the defrosted part when the isothermal melting line penetrates the products from outside and into the core. At the same time the process should be as fast as possible because otherwise enzymatic decomposition processes in the tissue are accelerated and the development of microorganisms encouraged. Today's defrosting/thawing technologies attempt to strike a balance between these contrasting requirements, but do not succeed entirely.

The least expensive, but also the least effective method is to defrost food products in the air. Because air has a low thermal conductivity the thawing rate is low. However, due to the long period of time spent in the air the product surface will dry out and lose moisture. Other thawing methods are based on the use of water for thawing. The spectrum of used methods ranges from simple immersion tanks to continuously operating sprinkler systems which thaw the frozen products with heated water. There are also new kinds of defrosting technologies undergoing tests such as climate systems where water or steam is sprayed finely into the thawing chamber through jets. US 4 898 741 proposes a method for thawing deep-frozen food products based on the products being situated in a humid atmosphere by an air flow with a rate of speed of approximately 5 m/sec. It is specified that the humidity is maintained by mixing injecting vapor water and by airflow with a specific temperature. This method is very energy consuming because steam are produced by from water at 100 C before cooled down to the desired thawing temperature has undesirable side effects such as a rather unattractive change of color of the food products.

US 4 898 741 describes a method of thawing fish using a relative humidity of 100%, obtained by supplying water through spray nozzles. The water droplets achieved from the nozzles in US 4 898 741 are relatively large in size, which has a negative effect on the penetration rate of the droplets, which on its turn also inherently leads to a negative effect on the quality of the thawed goods.

Both DE 10 2006 046 658 and EP 2 301 361 describe a method and apparatus for cooling down bakery products by placing the bakery products in a fog chamber with very high humidity and thereby cooling down the products by lowering the temperature. DE 10 2006 046 and EP 2 301 361 are specifically optimised for the long-time preserving of bakery products, which comprise yeast, a very temperature-sensitive material, especially when subjected to cold temperatures. If not cooled down or heated in a controlled manner, yeast might suffer from a so- called heat- or cold-shock, subsequently losing its activity. DE 10 2006 046 658 and EP 2 301 361 do not describe a method for thawing frozen food products such as fish, meat, fruit or vegetables whereby loss of quality is kept minimal. The present invention aims to resolve at least some of the problems mentioned above. The current invention discloses a method for thawing food products whereby the entered quality of the food products at the time of freezing are retained. The invention applies particularly for fresh food products which are based on fish and shellfish but to a large extent also meat and particularly meat from poultry but also from cattle and game, as well as vegetables and fruit, as well as to isolated biological material such as, but not limited to cells (e.g. stem cells, pluripotent cells, egg cells, sperm cells, differentiated cells), tissues or cell nuclei. SUMMARY OF THE INVENTION

The present invention provides a method for thawing frozen food products according to claim 1. The method ensures that the thawed food product retains its original quality, seen prior to freezing. After thawing, the previous fresh frozen food product will keep more or less its original weight and still have equal sensorial parameters, such as color, consistency, texture, surface wetness, taste and flavor as when fresh. The current invention furthermore also omits the need of various branches of the food industry to handle cold stored, unfrozen food products, which is contributory to higher costs and prices. Moreover, by use of the current invention, one need not be concerned about transport distances, delays in the transport chain due to weather conditions or other uncontrollable external factors, as well as seasons. The current invention makes possible the presence of food products with fresh quality at any desired time and place. For instance, whole fish and fish presentations do not normally have a smooth and even surface or shape, which by using the prior art defrosting technologies, some parts of the product might have different temperatures than the core of the product, again creating microorganism development concerns. The current invention delivers a consistent temperature throughout the product, which will help with maximizing yields and sustainability as fewer products will be sorted out and wasted from further processing, value adding and distribution.

In a first embodiment, said method comprises the step of placing the food products in a climate chamber with a controlled humid climate air flow and temperature, whereby the frozen food products are subjected during the thawing process to an aerosol comprising atomized water droplets. These atomized water droplets increase the speed of energy transformation between the product and the environment; prevent cellular damage of the product during both freezing and thawing, ensuring the fresh quality of the food product. The method reduces the size of the sharp ice crystals in the cellular compartments of the food product during freezing, which cause cellular damage. When food products are thawed by the current invention, evaporation of moisture from the cells, subsequent protein denaturation and drip loss is avoided.

Preferably, said climate chamber comprises a relative humidity range of 95 to 100%. The latter range ensures an overall hydration of the product keeping the muscle proteins elastic which reduces the risk of dehydration and breakage. Dehydration, an effect which is seen in the currently known freezing and thawing processes is completely abolished. Thaw exudate is eliminated and the original fresh qualities at the time of freezing of the product are preserved. Said aerosol is preferably generated by an atomizer. In an embodiment, said atomizer comprises a piezoelectric actuator, preferably with a frequency range between 1.7 and 2.5 MHz. In a most preferred embodiment, said atomized water droplets have a particle size of 0.1 to 10 μιη, more preferably 1 to 5 μιη . The particle size has been optimized in order to create an optimal heat carrier during the thawing process. The particle size allows the aerosol to be cooled down to very low temperatures, with less formation of unwanted ice crystals. The use of atomized water droplets in the disclosed range of the current invention will hence protect against cellular damage of the food products during thawing. The products will keep their input condition. Moreover, the process of thawing will be considerably faster than the currently known thawing methods, caused by improved energy transformation without the loss of quality which is usually seen when using conventional processes. If the product is not frozen quickly enough, or if stored under fluctuating temperatures or improperly thawed, sharp ice crystals form and penetrate the cell walls and membranes causing cell and tissue fluids to escape during thawing when the cell walls are dehydrated. This is called drip loss, which consists of water and water soluble proteins wish also carry some of the taste ingredients. When the food product is for instance fish, it can account for 3 to 5% of net fish mass and represents a considerable economic loss. Although fast thawing helps maintain the natural properties of the fish, the tissues have less time to reabsorb the drip loss. Reabsorption of cell and tissue fluid is a slow process which takes several hours. Simply slowing down the defrosting time does not offer an alternative because this normally leads to increased microorganism activities and surface dehydration causing damages in flavor, color and texture. During the thawing process heat has to flow through the already thawed outer body layers into the center which is still frozen. The outer layers of the food product quickly reach temperatures at which bacteria can flourish and enzymes are active. Excessive or poorly controlled defrosting can cause the activity of enzymatic and chemical spoilage processes increase. The tissues go soft and limp. The surface dries out and the product's natural color, aroma and flavor properties are degraded.

Preferably, the optimal temperature, humidity and freezing or thawing time is determined based on the nature and characteristics of said food product. By optimizing the latter for each product, near perfect conditions are created in order to optimally preserve the fresh input condition of the food products. Optimization will further ensure faster thawing processes, especially when compared to the currently known processes.

In a second aspect, the current invention relates to a thawed food product according to claim 15. The food product when thawed by the current method has maintained the before freezing input quality. The latter will increase its market value, as well as the potential applications in the food industry. Food that has been frozen is usually, due to loss of quality, seen as inferior to fresh and is preferably used for further processing. By use of the freezing and thawing processes of the current invention, the fresh frozen and thawed food will keep its input condition and qualities. Hence, the products resulting from the current invention will meet the high standards of food products to be used in restaurants and the fresh fish markets and have a wider application range.

Said food product when thawed according to the current invention shows a drip loss of 0% (w/w) and due to hydration can even show an increase in the product weight in some products like fish fillets caused by hydration. Drip loss does not only cause weight loss, it also reduces product quality. The milky liquid that drips off the product contains numerous soluble nutrients, especially proteins that are lost and hence reduce the final products taste and nutritional value. A high degree of drip loss is generally linked to an overall loss in quality, look and texture of the food product. Preferably, said food product comprises fish, fruit, vegetables or meat. These products often show a considerable loss in quality when frozen and thawed by prior art methods. The latter is avoided when employing the method of the current invention.

In a last aspect, the current invention discloses a climate chamber according to claim 20.

DETAILED DESCRIPTION OF THE INVENTION

The object of the present invention concerns a method for thawing food products, such as fish, meat, vegetables or fruit, whereby the food product after thawing has not lost its inherent entered fresh qualities. No perceivable qualitative impairment is seen after thawing the food product. The method furthermore allows elimination of restrictions and bottle necks usually seen with harvesting, handling, transporting and vending food products. Normal limitations such as distance, seasons and unforeseen events causing deterioration of the food quality are eliminated, when utilizing the method according to the current invention. In a further aspect the current invention equally relates to the apparatus for performing the method of the invention. Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

As used herein, the following terms have the following meanings:

"A", "an", and "the" as used herein refers to both singular and plural referents unless the context clearly dictates otherwise. By way of example, "a compartment" refers to one or more than one compartment.

"About" as used herein referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of +/- 20% or less, preferably +/-10% or less, more preferably +/-5% or less, even more preferably +/-1% or less, and still more preferably +/-0.1% or less of and from the specified value, in so far such variations are appropriate to perform in the disclosed invention. However, it is to be understood that the value to which the modifier "about" refers is itself also specifically disclosed.

"Comprise," "comprising," and "comprises" and "comprised of" as used herein are synonymous with "include", "including", "includes" or "contain", "containing", "contains" and are inclusive or open-ended terms that specifies the presence of what follows e.g. component and do not exclude or preclude the presence of additional, non-recited components, features, element, members, steps, known in the art or disclosed therein.

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range, as well as the recited endpoints.

The expression "% by weight" (weight percent), here and throughout the description unless otherwise defined, refers to the relative weight of the respective component based on the overall weight of the formulation.

In a first aspect, the invention provides for a method for thawing frozen food products. In an embodiment, the method comprises providing a controlled humid climate air flow and temperature, characterized in that the frozen food products are subjected to an aerosol comprising atomized water droplets. By preference, the controlled parameters are obtained by placing the food products in a climate chamber, which allows programming of all desired parameters.

As used herein, the term 'aerosol' is to be understood as a gaseous suspension of fine solid or liquid particles or droplets. In a preferred embodiment, said aerosol is a gaseous suspension of liquid particles or droplets. The term 'atomized' droplets is to be understood as particles or droplets of the aerosol which have a diameter smaller than 100 μιτι.

The relative humidity range in the climate chamber will be highly dependent on the nature of the food product to thawed, but preferably, the climate chamber will comprise a relative humidity range of 90 to 100%, more preferably between 95% and 99%. In spite of this extreme humidity, the created aerosol or mist will feel dry and can be best described as 'dry water'.

In one embodiment, the atomized water droplets will have a preferred particle size range between 0.1 and 10 μιη. In a more preferred embodiment, said particle size ranges from 1 to 5 μιη. In a final preferred embodiment, said particle size ranges from 2 to 4 μιη. The term particle size is to be understood as the diameter of the generated particles or droplets of the aerosol, in the ideal situation where said particles or droplets are spherical. Devices which generate atomized water droplets of a defined particle size are readily known in prior art. The relative humidity in the climate chamber reaches very high values in order to achieve equilibrium between the water-activity of the specific food product and the ambient air-humidity. The particle size, combined with the preferred relative humidity range of the generated aerosol ensures optimal heat and temperature carrier characteristics of the aerosol. The chosen particle size of the atomized droplets is hereby crucial, since droplets with a too large size will not be able to ensure a homogenous penetration of the moisture in the frozen food products. This would result in unwanted desorption (dehumidifi cation).

The process according to the current invention has been most beneficial in terms of preserving the quality of frozen food products during a thawing process. Normally during the latter, a dehydration process will take place, obviously negatively affecting the quality of the food. In general, due to the dehydration process in the cells of the food product an increase in salt concentration and thereof related protein denaturation is seen. As moisture evaporates from the cells during the thawing process, more moisture is drawn to the surface, hereby accumulating salts. The latter results in an increase in the ionic strength and a change in pH which adversely affects the protein stability in the cells. Maximum denaturation of water soluble protein occurs when the moisture content of the tissue is reduced to a value below 20 to 30%. The use of the relative humidity range of the current invention, combined with the specific aerosol droplet environment during the thawing process allows reabsorption of cell and tissue fluids thus protecting against this osmosis process. Thaw exudate is eliminated and the original entered fresh qualities of the product are preserved. This differs from all previous thawing methods, which all lead inevitably to a certain degree of dehydration.

In a preferred embodiment, said aerosol is generated by an atomizer or nebulizer. Said atomizer is preferably an ultrasonic atomizer or nebulizer. More preferably, said atomizer comprises a piezoelectric actuator, preferably with a frequency range between 1.7 and 2.5 MHz. In detail, sound waves are produced by permanent changes in pressure, whereby the electrical energy is transformed into mechanical energy by the piezoelectric actuator. The latter ensures the generation of the aerosol with the preferred range of particle size of the atomized water particles.

The method according to the current invention ensures that the generated aerosol penetrates the surface food products in such a way that a substantially homogenous moisture penetration is achieved. The size of the generated droplets allows easy penetration into the cells of the food product and thus leads to a substantially homogeneous penetration of the food product.

In one embodiment, the optimal temperature, humidity and thawing time will be determined based on the nature and characteristics of said food product. As defined by the current invention, the nature and characteristics of the food product is to be regarded as the sort of food product (e.g. fish, meat, fruit, vegetable...) and its inherent features and physical appearances, as there is for instance fatty acid content, water content, sugar content, thickness, weight, dimension, etc. For instance, the thickness of the product is a parameter which has may possibly be taken into account when setting up the thawing protocol. Other inherent characteristics of the food, such as water, sugars and fatty acid content, may equally be of importance. In a more preferred embodiment of the current method, protocols comprising the preferred temperature/humidity and time tables are provided separately for each food product which can be thawed by the current method (see also examples).

In general, it is preferred that the fresh products should be frozen as soon as possible after harvesting or obtaining. For instance, for fish, this should be before, or at the latest at the time when the fish comes out of rigor mortis. For fruit, this will be right after harvesting.

The core temperature of the frozen food products should be between -10°C and - 60°C, more preferably between -18°C and -60°C, preferably between -15°C and - 25°C, more preferably -18°C. The latter will strongly depend on the desired application of the food products and the nature and the characteristics thereof. For instance, the frozen temperature should be lowered the longer the storage time and the higher fat content of the product. For example can fatty tuna keep its fresh sushi quality more than a year if it is kept in a frozen storage at -40/-60°C. Humidity in the climate chamber preferably ranges from 90 to 100%, more preferably from 95% to 99%.

In an embodiment, the thawing temperature in the climate chamber will be correlated to the core temperature of said food product and its desired final core temperature when being thawed. In one embodiment the thawing temperature is gradually decreased during said thawing of food products. More preferably, the temperature in the climate chamber will be slowly decreased with an increase in core temperature of the frozen product.

A general thawing cycle of the current invention may be the following : - climate chamber temperature between + 15 and +30°C until the core temperature of the food products are -10°C

- climate chamber temperature between + 10 and + 15°C until the core temperature of the food products are -5°C

- climate chamber temperature between +5 and + 10°C until the core temperature is -1°C

In another embodiment, the thawing temperature is kept constant during the thawing process.

A temperature sensor may be provided, connected to the inside of the food product to monitor the core temperature of food products. In another embodiment, temperature sensors are equally provided to the climate chamber measure the temperature of the chamber. These temperature sensors are preferably connected to a control unit so that the interior and the core food temperatures can be monitored and controlled. In another embodiment, the process may be standardized by practicing tested models without measuring each processed product or production batch.

By preference, the thawing temperature lies between 10 and 30° C, regardless whether the thawing temperature is constant or a stepwise protocol is applied. Preferably, said chamber temperatures should not be higher than +30°C because of the effect on vitamins, phospholipids and other temperature sensitive components. It is preferred that the thawing process should be as fast as possible to prevent the upstart of microorganism processes. By preference, said thawing temperature lies between 15 and 25°C. In a most preferred embodiment, said thawing temperature leis between 18 and 22°C, most preferably it is 20°C.

By using the thawing method according to the current invention (irrespective of the used freezing method) the entered quality of the food product when frozen will be guaranteed and ensured, as well as a shorter thawing process, compared to the prior art methods for thawing food products. Generally, the thawing time is reduced by 20 to 50% and more.

In a further step of the method, the food product can be provided with additional characteristics when being thawed according to the current method. The latter is achieved through addition of additives to the aerosol. Additives can for instance comprise extra flavour compounds, colouring compounds, marinades, salt, etc. which can be transferred to the products through the aerosol droplets, hence giving the food product an extra characteristic.

In a second aspect, the current invention relates also to the food products which are being thawed according to the method of the current invention. Said food product comprises preferably fish, fruit, vegetables, meat or combinations or derivatives thereof. Derivatives of fish may for instance be sushi, and combination dishes of meat, fish or crustacean in combination with vegetables, rice, pasta and sauces. In a preferred embodiment, said food product, when thawed by the current method has kept up the input quality before freezing.

The wording 'input quality' is to be defined as the sum of the sensorial parameters of a food product such as colour, consistency, texture, surface wetness, water content taste, flavour and appearance. Preferably, the input quality (prior to freezing) of the food product will equal the output quality (quality right after thawing) if product-specific optimal storage conditions regarding stable low temperatures are applied. There will be no perceivable loss of quality between these two stages (under the strict condition that the optimal storage requirements are met) contrary to conventional freezing and thawing methods. Preferably, said the condition of the thawed food product is determined by a check list comprising at least three of the following sensorial parameters: colour, consistency, texture, surface wetness, water content, taste, flavour and appearance. The thawed product is to be determined as having the same input condition when at least two of the sensorial parameters on the check list are being equal to the ones of the product in input condition. Parameters can be checked visually, or with the appropriate measuring devices.

In one embodiment, said food product when thawed by the method according to the current invention has a weight equal to 90 to 110% of the net weight (without glazing or other additives) of the same food product in the pre-frozen state. In another, more preferred embodiment, said food product when thawed has a weight equal to the weight of the same food product in pre-frozen state. Loss of weight after thawing is directly correlated with a loss of quality, as the latter is generally caused by loss of fluids and nutrients. As defined herein, drip loss is to be understood as the loss in weight of food products owing to extruding and dripping away of tissue juices. Said the amount of drip loss is determined by measuring the net weight difference between the food product in the pre-frozen status and the same thawed food product. Said 'net weight in pre-frozen status' is to be defined as the weight of the pre-frozen product prior to any treatment or interference, such as glazing or addition of additives.

In a most preferred embodiment, said food product thawed by the current method, shows zero net drip loss between 0 to 10% (w/w). In a more preferred embodiment, said drip loss is less than 5% (w/w), more preferably less than 1% and even more preferably less than 0.5% (w/w) . In a most preferred embodiment, said net drip loss is 0% (w/w) (not measurable, if no weight is added in the freezing process). In a most preferred embodiment, the weight of said thawed food product (compared to its frozen weight) is increased by 0 and 10% (w/w), more preferably between 0 and 5% (w/w) due to water uptake.

In the preferred embodiment, the food product will comprise fish. Said fish is to be understood as an aquatic animal, vertebrate or invertebrate which is edible or derivatives of said aquatic animal. The latter can for instance include saltwater or freshwater members of the superclass of Pisces, shellfish, crustacean, jellyfish or squid. In a more preferred embodiment, said fish has been frozen prior to rigor mortis or just after when the fish comes out of rigor mortis. In a most preferred embodiment, said fish thawed by the current method, is characterized in that the fish has kept the input condition. More preferably, said fish when being thawed shows a net drip loss of 0 to 10% (w/w). In a more preferred embodiment, said net drip loss of the thawed fish is less than 5% (w/w), more preferably less than 1% and even more preferably less than 0.5% (w/w) . In a most preferred embodiment, said net drip loss of the thawed fish is 0% (w/w) (not measurable, if no weight is added in the freezing process). In a most preferred embodiment, the weight of said thawed fish (compared to its pre-frozen weight) is increased by 0 and 10% (w/w), more preferably between 0 and 5% (w/w) due to water uptake.

In another preferred embodiment, said food product is fruit or vegetables. The latter, especially fruit, typically loses a certain amount of juice when being thawed by conventional methods. Commercial exploitation of such frozen and thawed fruits and vegetables poses a number of problems as the quality is generally seen as inferior. The inventors has found a way of increasing a product shelf life which consists thawing the frozen fruit, either whole or prepared, such that when thawed no functional damage occurs to the cellular membranes, in particular the plasmalemma and vacuolar membranes. On thawing by the current invention cell integrity is retained, as well as the overall quality (visual aspects, consistency, turgor...) of the fruit and vegetables.

In a preferred embodiment, said fruit when thawed according to the current method, shows a net drip loss of 0 to 10% (w/w). In a more preferred embodiment, said net drip loss of the thawed fruit comprises less than 5% (w/w), more preferably less than 1% and even more preferably less than 0.5% (w/w). In a most preferred embodiment, said net drip loss of the thawed fruit is 0% (w/w) (not measurable).

In another preferred embodiment, said fruit thawed according to the current method does not demonstrate a loss of turgor (bite) when compared to its condition prior to freezing.

In another embodiment, said food product is meat. Again, when thawed according to the current method, the meat shows a net drip loss of 0 to 10% (w/w), preferably less than 5% (w/w), more preferably less than 1% and even more preferably less than 0.5% (w/w). In a most preferred embodiment, said drip loss of the thawed meat is 0% (w/w) (not measurable if not added weight under the processing and freezing process). The current invention is also applicable to isolated biological material such as, but not limited to cells (e.g. stem cells, pluripotent cells, egg cells, sperm cells, differentiated cells), tissues or cell nuclei. It was found that such isolated biological material was not affected when being thawed by the method according to the current invention.

In a final aspect, the current invention provides a climate chamber for thawing food products, comprising at least one section for receiving food products, means for sensing the temperature in said climate chamber, a protocol menu allowing an operator to chose the desired protocol based on the nature of said food product and an atomizer for providing an aerosol, characterized in that said atomizer generates an aerosol comprising a particle size between 0.1 and 10 μιη. Said protocol menu is to be understood as an option menu, preferably with digital display, which allows the operator to indicate which food product is to be thawed and/or which protocol or settings are to be used. In a further preferred embodiment, the atomizer may generate an aerosol comprising a particle size between 1 and 5 μιη, more preferably between 2 and 4 μιη . Preferably, said atomizer is an ultrasonic atomizer. Due to their physical nature, sound waves consist of mechanical vibrations of compressible media. These vibrations occur due to a displacement of equilibrium of the particles of a compressible material. Due to their own mobility and gravitation these particles are periodically moving to and from their original position. Sound waves are tied to a medium and cannot exist in a vacuum.

Preferably, the generated electrical energy will be transformed into mechanical energy by a piezoelectric transducer. More preferably, said piezoelectric transducer has a frequency range between 1.7 and 2.5 MHz. The average droplet diameter depends on the surface tension and the density of the medium as well as on the excitation frequency. The higher the excitation frequency, the smaller the average droplet diameter. In a preferred embodiment, said piezoelectric transducer is installed to the bottom of a water reservoir within the climate chamber. Constant compression /decompression of the water column above the transformer causes cavitation in the immediate vicinity of the water surface. Crossed capillary waves are formed, from which very small mist droplets (aerosols) are cast off in the wave crest. The latter will subsequently be discharged by airflow in the chamber, which results in a fast dilution with the ambient air. Preferably, the humid air is circulated by fans. Heating means are present in order to distribute hot or cold humid air. In a most preferred embodiment, humidity of this flow is controlled by a humidistat. In a preferred embodiment, said climate chamber is a stationary system. In another preferred embodiment, said climate chamber is a continuous system. Preferably, the temperature in said climate chamber will range from -60°C to +40°C, depending on the application and the characteristics of the food products to be processed. In an embodiment, said climate chamber is part of a larger system or unit, comprising automatic delivery means of the frozen food products (such as a conveyor) which enter the climate chamber, and which, upon thawing, are transported further to for instance a packaging or distribution unit. The latter ensures an automated system for thawing and distributing frozen food products.

Preferably, the water used in the atomization process is purified and re-used. In a more preferred embodiment, said purification occurs by use of a reverse osmosis process performed by reverse osmosis devices. The latter ensures that the ultrasonic ceramic membranes are well-maintained, eliminate salts and impurities from the used water and prevent contamination of the food products. Furthermore, these savings in energy and water consumption contribute significantly to the need of reducing the carbon and water footprint of the food processing industry.

The invention is further described by the following non-limiting examples which further illustrate the invention, and are not intended to, nor should they be interpreted to, limit the scope of the invention.

EXAMPLES

The temperature/humidity/time combinations differ depending upon the nature of the product to be thawed and the thickness of the piece to be thawed . Fish fillets, thinly sliced sushi, or prawns, for example, require less time than whole fish. Furthermore, the thawing times for whole salmon, cod or hake were different for each species, as are the thawing times for a 2kg fish and an 8 kilo fish. The optimal temp/humidity/time combinations must therefore be determined by actual experiments on the items to be frozen and thawed.

All data given regarding to drip loss and weight differences are based on the net weight prior to freezing and the net weight after thawing. In the particular case of fish or derivatives of fish, the influence on weight due to glazing or additive addition was deducted from the data. Example 1

Salmon fillets with a core temperature of minimum -18°C were thawed in a climate chamber at + 15°C and 92% humidity by slowly decreasing the temperature to +7°C when the core temperature in the fillets reached -1°C after 83 minutes. Aerosol was generated by an ultrasonic atomizer of 2.1 Hz, and had a droplet size of 6 μιτι.

Example 2

Whole cod fishes with a core temperature of minimum -18°C were thawed in a climate chamber at +30°C with 92-95% humidity. When the core temperature in the fish was -IOC the temperature in the chamber was lowered to + 15°C and further to +5°C when the core temperature reached -4°C after 186 minutes. Aerosol was generated by an ultrasonic atomizer of 1.8 Hz, and had a droplet size of 3 to 5 μιτι.

Example 3

Raspberries with a core temperature of minimum -18°C were thawed in a climate chamber at + 12°C with 96% humidity by slowly decreasing the temperature to +4°C when the core temperature in the raspberries reached - 1°C after 35 minutes. Aerosol was generated by an ultrasonic atomizer of 1.7 Hz, and had a droplet size of 1 μιτι.

Example 4

Strawberries with a core temperature of minimum -18°C were thawed in a climate chamber at + 14°C with 95% humidity by slowly decreasing the temperature to + 5°C when the core temperature in the raspberries reached - 1°C after 25 minutes. Aerosol was generated by an ultrasonic atomizer of 1.8 Hz, and had a droplet size of 2 μιτι.

Example 5

Sushi (combination of raw fish and cooked rice) were frozen at -18°C and thawed in the climate chamber according to the current invention at a temperature of 20°C and 98% humidity, for a period of 80 to 90 minutes. No differences between fresh sushi and frozen/thawed sushi could be observed.

Example 6 Whole frozen cod ( 1640 g) previously glazed was thawed according to the current invention. Various testing protocols were used at a humidity of 98% throughout. The following protocols were used : 1 hour thawing at +30° C; 2 hours thawing at + 20°C, and lh30 thawing at + 15 C. After deducting the glazing effect, a net weight gain of 1% after thawing was observed.

Example 7

Following results were achieved by thawing frozen food products according to an embodiment of the current invention :

Product Weight in pre- Weight after Observations

frozen status thawing

Salmon 1320 g 1320 g No weight change, no drip loss

Tuna 4100 g 4040 g 1.5% drip loss

Chicken 1040 g 1060 g 2% weight gain