The Grimsby Institute of Further and Higher Education has recently commissioned a Cells Alive System refrigeration plant. Away from the traditional method of refrigeration CAS is a new technology that is a major asset to the food industry. The CAS system has been developed by ABI Co Ltd as a major development on the current low temperature blast freezing systems universally available

CAS freezing works on the simple principle that water molecules cannot cluster and form cell-wall-damaging ice crystals if they are in motion during the freezing process. Whereas a microwave vibrates water molecules to generate heat, CAS uses a rotating electrical field to spin water molecules. This spinning motion prevents water molecules from clustering. This is different to the conventional freezing method which freezing the product from the outside in and therefore penetration of the cold to the centre of the product becomes more difficult as the exterior freezes. The CAS system subjects the product to low intensity magnetic field which lowered to freezing point without the product being frozen. This suppresses the migration of fats and oils and the formation of ice crystals.
The Benefits of CAS

• Longer storage and transportation periods than traditional refrigeration methods
• Retains almost 100% of aroma, flavour, freshness and texture, which adds value through consumer perception
• Products look as though they have never been frozen and on thawing display a fresh appearance
• Reduced bacteria in the food, which increases food safety and extends shelf life
• This allows for a seasonal taste throughout the year!


The CAS system means that the frozen product not only looks good when defrosted but also tastes and smells just as good as the fresh product. This will revolutionaries the frozen food industry bringing with it many benefits for the consumer, the retailer, the wholesaler and the producer.

For more information contact perrylg@grimsby.ac.uk