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Heat transfer coefficient for air freezing of whole Atlantic salmon.
Author(s) : HARDARSON V., JONASSEN O.
Summary
Two different methods for measuring average heat transfer coefficient for air freezing/chilling of Atlantic salmon were studied. General Nusselt (Reynolds)-correlations were found for 1) gutted fish hanging freely and lying on a shelf, and 2) plaster models of round fish lying in different positions between two shelves. The regression coefficients are 0.825 and 0.904, respectively.
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Details
- Original title: Heat transfer coefficient for air freezing of whole Atlantic salmon.
- Record ID : 1997-0975
- Languages: English
- Source: Refrigeration and Aquaculture.
- Publication date: 1996/03/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Heat transfer coefficient; Measurement; Heat transfer; Chilling; Salmon; Fish; Freezing
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