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AN INTERACTIVE FISH FREEZING MODEL COMPARED WITH COMMERCIAL EXPERIENCE.
Author(s) : KOLBE E.
Summary
AN INTERACTIVE COMPUTER PROGRAMUSES THE MODELS OF CLELAND AND EARLE TO PREDICT FREEZING TIMES FOR A VARIETY OF SEAFOOD PRODUCT FORMS. MODULES, WRITTEN IN QUICK-BASIC, ALLOW THE SELECTION OF A RANGE OF PRODUCT THERMAL PROPERTIES AND FREEZER TYPES. ALGORITHMS CALCULATE AND INPUT CRITICAL VALUES FROM DATA COMMONLY KNOWN BY PROCESSORS. FIELD MEASUREMENTS IN SEAFOOD PROCESSING PLANTS HAVE BEEN TAKEN. THESE COMPARED WELL WITH CALCULATED RESULTS.
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Details
- Original title: AN INTERACTIVE FISH FREEZING MODEL COMPARED WITH COMMERCIAL EXPERIENCE.
- Record ID : 1992-2330
- Languages: English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Publication date: 1991/08/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Industrial freezer; Comparison; Calculation; Measurement; Simulation; Fish; Freezing; Freezing time
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- Author(s) : MESSAHO D., HOURRANE S., BENADDI A.
- Date : 1993/05/03
- Languages : French
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
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Dynamics of freezing of fish as bodies having a...
- Author(s) : FROLOV S. V., ICHEVSKIJ A. L., KIPNIS V. L.
- Date : 2000
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
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SYSTEM FOR FORECASTING FREEZING TIME OF TUNA.
- Author(s) : YAMAGUCHI S., FUJIWARA S.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 743
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Freezing time calculation for fish.
- Author(s) : BIN-GADHI S. M., BIN-DOHRY Z. S., BIN-FRAIJAN O. S.
- Date : 1992/04/18
- Languages : English
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CALCULATING THE EFFECTIVE QUICK-FREEZING TIME F...
- Author(s) : VENGER K. P.
- Date : 1990
- Languages : Russian
- Source: Molocn. Mjasn. Prom. - n. 3
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