ShareLOW TEMPERATURE PRESERVATION OF SEAFOODS: A REVIEW.
Author(s) : RONSIVALLI L. J., BAKER D. W.
Type of article: Article
Summary
FROM A CHOICE OF REFRIGERANTS, ONE CAN COOL SEAFOODS TO JUST ABOVE THE POINT OF FREEZING (CHILLING) OR TO A STATE IN WHICH THEY ARE PARTIALLY FROZEN (SUPERCHILLING) WHICH EXTENDS THE SHELF LIFE BY 100% OR LESS OR FREEZE THEM SOLID. THIS PAPER DESCRIBES THE COMMON REFRIGERANTS INCLUDING ICE, BRINE, AMMONIA, FLUOROCARBONS, CRYOGENIC GASES AND LIQUIDS, CHILLED SEAWATER, AND REFRIGERATED SEAWATER. CONVENTIONAL PROCESSES AND EQUIPMENT FOR FREEZING SEAFOODS, INCLUDING GAS AND LIQUID MECHANICAL REFRIGERATION SYSTEMS, ARE DESCRIBED, AS ARE LESS CONVENTIONAL OR THEORETICAL SYSTEMS, INCLUDING DEHYDROCOOLING AND HIGH-ALTITUDE FREEZING.
Details
- Original title: LOW TEMPERATURE PRESERVATION OF SEAFOODS: A REVIEW.
- Record ID : 1982-0877
- Languages: English
- Source: Mar. Fish. Rev. - vol. 43 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Ice; Halogen; Brine; Vacuum; Chilling; Ammonia; Superchilling; Seafood; Hydrocarbon; Refrigerant; Secondary refrigerant
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