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A CHILLING SYSTEM USING REFRIGERATED SEA WATER WAS DEVELOPED AND TESTED IN A PACKING PLANT. PRELIMINARY RESULTS ARE PRESENTED FOR A 12 TONNE/DAY CHILLING RESERVOIR. CHILLING TIME FOR SALMON IN BULK WAS 1 1/2 TO 2 HOURS, DEPENDING ON THE SIZE AND TEMPERATURE. OTHER CHILLING METHODS ARE ALSO DISCUSSED. A CYLINDRICAL MODEL WAS USED TO SIMULATE THE CHILLING OF FISH ; IT SHOWED THAT THERE IS AN OPTIMUM HEAT TRANSFER COEFFICIENT OF 200 WATTS/M2.K.
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Details
- Original title: CHILLING OF FARMED FISH.
- Record ID : 1992-1227
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Ice; Trout; Heat transfer; Chilling; Aquaculture; Salmon; Fish; Refrigerating plant; Sea water
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COLOUR MEASUREMENTS IN FARMED SALMON AND TROUT.
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- Source: Chilling and Freezing of New Fish Products.
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