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ADVANTAGES OF LOW TEMPERATURE IN FISH FREEZING.

[In Spanish. / En espagnol.]

Author(s) : BAUMGART J.

Type of article: Article

Summary

ADVANTAGES OF UTILIZING LOW TEMPERATURE: 213 TO 198 K (-60 TO -75 DEG C) IN FISH FREEZING. REDUCTION IN WEIGHT LOSSES (LESS THAN 0.5%), VOLUME OF EQUIPMENT BECAUSE OF THE SHORTER FREEZING TIME AND COSTS (DETAILED ANALYSIS). DESIGN OF A LOW TEMPERATURE INDIVIDUAL QUICK FREEZER (IQF) ; SELECTION OF THE FREEZING SYSTEM (PLATE AND AIR-BLAST FREEZER), AND REFRIGERANT (R 13B1) ; DETERMINATION OF THE MAIN COMPONENTS OF FREEZING PLANT: SEMI-HERMETIC SCREW COMPRESSOR WITH OIL INJECTION, OIL SEPARATOR, CONDENSER (MARINE TYPE). J.G.

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Pages: 37-41

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Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1985-2496
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 12 - n. 141
  • Publication date: 1984/08

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