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Freezing and storage of tuna on board vessels by using cryogenic liquids.

Author(s) : SEMENOV B. N., IVANOV V. E., ODINTSOV A. B., et al.

Summary

The fish were frozen in sodium chloride or calcium chloride brines with liquid nitrogen, added to these refrigerating media or by immersion or spraying directly by cryogenic liquids (liquid nitrogen and liquid air). The research has shown that the use of cryogenic liquids not only enhances the freezing rate and the product shelf life, but also improves the nutritional value of the frozen product, when compared with other freezing techniques.

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Details

  • Original title: Freezing and storage of tuna on board vessels by using cryogenic liquids.
  • Record ID : 2001-0934
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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