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FREEZING OF FISH BY IMMERSION IN BRINE.

[In Russian. / En russe.]

Author(s) : VENGER K. P., NIKIFOROV V. B.

Type of article: Article

Summary

A FREEZING METHOD IS DESCRIBED WHICH IMMERSES PRODUCTS IN A NON-BOILING LIQUID RESULTING IN A HIGHLY EFFICIENT HEAT TRANSFER. THE PLANTS USED ARE LOW-COST, EASILY OPERATED AND CAN BE AUTOMATED. CALCIUM CHLORIDE AND SODIUM CHLORIDE BRINES, PROPYLENE GLYCOL AND ETHYL ALCOHOL ARE USED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-0708
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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