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An environmental transport of salmon from Norway to France by means of superchilling and a new packaging method.

Author(s) : AUNE E. J., NORDTVEDT T. S.

Summary

Instead of transportation with ice, the salmon was transported environmentally, packed in cartons of cardboard without ice. The cardboard used is easy to recycle. After packing, the salmon was superchilled in a freezing tunnel, down to a core temperature at around -5.0 and -2.0 to -3.5°C just beneath the skin. For superchilled products it is important to know the ice amount in the fish and how the amount of ice is changed during transportation. Curves that show the amount of ice for different temperatures in the fish are presented.

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Details

  • Original title: An environmental transport of salmon from Norway to France by means of superchilling and a new packaging method.
  • Record ID : 2000-1480
  • Languages: English
  • Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
  • Publication date: 1999/09/19

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