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COLDER IS BETTER WHEN FREEZING SEAFOOD.

Author(s) : BAUMGART J.

Summary

FOR FREEZING SEAFOODS, THE MECHANICAL SYSTEM AT LOW TEMPERATURE [213 TO 198 K (-60 TO -75 DEG C)] HAS THE FOLLOWING ADVANTAGES, COMPARED TO OTHER SYSTEMS: PRODUCT QUALITY, SIZE OF THE UNIT, EFFICIENCY. THE OPTIMISATION OF THIS FREEZING METHOD IS BASED ON THE COOLING CURVES DRAWN FOR SOME PRODUCTS IN A LOW TEMPERATURE FREEZER AND ON A COMPUTER PROGRAM FOR HEAT EXCHANGE AGREEING WITH TEST RESULTS. A R13 B1 FREEZER WAS BUILT, COMBINING A HIGH VENTILATION RATE AT 212 K (-61 DEG C) AND DIRECT CONTACT PLATES AT 208 K (-65 DEG C).

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Pages: 1981-4

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Details

  • Original title: COLDER IS BETTER WHEN FREEZING SEAFOOD.
  • Record ID : 1983-0591
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981

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