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DETERMINING THAWING TIMES FOR STURGEON.

[In Russian. / En russe.]

Author(s) : VASIL'EVA L. M., VASIL'EVA V. Ja.

Type of article: Article

Summary

TWO TRADITIONAL METHODS FOR THAWING STURGEON (BY RUNNING WATER AND IN AIR) ARE UNSATISFACTORY, FOR THEY LOWER THE QUALITY OF THE FINISHED PRODUCT AND DEMAND ADDITIONAL EXPENDITURES IN SPACE AND SANITATION (AIR) OR IN WATER SUPPLY (RUNNING WATER). THE AUTHORS PROPOSE A METHOD USING STANDING WATER AT A TEMPERATURE OF 273 K (1 DEG C) MORE OR LESS 0.5 THREE SERIES OF EXPERIMENTS WERE CARRIED OUT ON A TOTAL OF 25 SAMPLES. TWO SERIES WERE DONE TO DETERMINE HOW STARTING TEMPERATURE AFFECTS THAWING TIME (WITH FISH OF, RESPECTIVELY, 9.5 AND 28.9 KILOGRAMS). THE THIRD SERIES WAS DONE TO DETERMINE HOW WEIGHT AFFECTS THAWING TIME, WITH FISH AT A UNIFORM STARTING TEMPERATURE OF 254 K (-19 DEG C). ALL FISH WERE HEATED TO A CORE TEMPERATURE OF 270 K (-3 DEG C). TIMES VARIED FROM JUST UNDER ONE HOUR: FOR A FISH OF 9.5 KILOGRAMS WITH A STARTING TEMPERATURE OF 268 K (-5 DEG C) TO ABOUT 25 HOURS: FOR A FISH OF ABOUT 200 KILOGRAMS WITH A STARTING TEMPERATURE OF 254 K. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1990-1503
  • Languages: Russian
  • Source: Rybn. Hoz. - n. 8
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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