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Current designs and developments in fish chilling and freezing equipment.

Concepciones y desarrollos actuales de los equipos de refrigeración y congelación para el pescado.

Author(s) : HODGINS S. G.

Type of article: Article

Summary

Spanish translation of an article published in "Chilling and freezing of new fish products", Proceedings of the Aberdeen meeting, IIR Commission C2, 1994 (see IIR Bulletin 96-3, ref. 96-1623). Freezing and chilling processes aim at limiting the onset of bacteriological spoilage. All existing processes can be applied, including liquid-nitrogen tunnels, brine, plate freezers and forced-ventilation freezers. Poorly designed equipment reduces quality. Many improvements have been made (eg. in safety, hygiene regulations, and automatic devices), but there are always new demands which must be met.

Details

  • Original title: Concepciones y desarrollos actuales de los equipos de refrigeración y congelación para el pescado.
  • Record ID : 1998-3030
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 25 - n. 283
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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