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Christian James

 

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Innovative freezing technologies for foods

Freezing is a well-established food preservation process that produces high…

6 September 2012 | By Stephen J. James & Christian James, Food Refrigeration and Process Engineering Research Centre, Grimsby Institute of Further and Higher Education

Freezing is a well-established food preservation process that produces high quality nutritious foods that offer the advantage of a long storage life. However, freezing is not suitable for all foods and freezing does cause physical and chemical changes in many foods that are perceived as reducing the quality of the…

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-2°C to -12°C, not chilled but not frozen

The drive to maximise the storage and display lives of…

1 June 2010 | By Christian James, Research Fellow, Food Refrigeration and Process Engineering Research Centre (FRPERC) and Stephen J. James, Director, Food Refrigeration and Process Engineering Research Centre (FRPERC)

The drive to maximise the storage and display lives of perishable foods has led to increasing interest in holding foods in the region between their freezing point and -12°C. This is a grey area in terms of much international legislation, since food is not usually considered fully ‘frozen' until it…

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Dealing with decontamination

There is no terminal step (such as cooking) to eliminate…

21 November 2005 | By Christian James, Food Refrigeration Process Engineering Research Centre, University of Bristol

There is no terminal step (such as cooking) to eliminate pathogenic organisms from raw meat before it reaches the consumer. The consumer is relied upon to ‘adequately’ cook the meat so that any pathogens that may be present are killed. Many studies have shown that at the time of slaughter…