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FREEZING CHARACTERISTICS OF FRESHWATER FISH (LABEO ROHITA) BY LIQUID NITROGEN VAPOUR.

Author(s) : BHATTACHARYA S., CHOWDHURY D. R.

Type of article: Article

Summary

LEAN FISH WAS FROZEN IN A LIQUID NITROGEN BATCH FREEZER IN ORDER TO DETERMINE ITS FREEZING CHARACTERISTICS. THE CUT-OFF FREEZING TEMPERATURE WAS 243 K (-30 DEG C), CORRESPONDING TO ABOUT 90% OF THE TOTAL WATER FROZEN AND FURTHER FREEZING BELOW 243 K PRODUCED NEGLIGIBLE FREEZING OF THE RESIDUAL LIQUID WATER IN THE SAMPLE. THE EFFECTS OF LOW DENSITY WRAPS (POLYETHYLENE AND ALUMINIUM FOILS) ON FREEZING TIMES AND HEAT TRANSFER COEFFICIENTS WERE ALSO INVESTIGATED.

Details

  • Original title: FREEZING CHARACTERISTICS OF FRESHWATER FISH (LABEO ROHITA) BY LIQUID NITROGEN VAPOUR.
  • Record ID : 1987-1861
  • Languages: English
  • Source: Cryobiology - vol. 24 - n. 1
  • Publication date: 1987

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