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New method and fluidized water system for intensive chilling and freezing of fish.

Author(s) : FIKIIN A. G.

Type of article: Article

Summary

Study of the physical and thermophysical properties of several fish species (brook trout, horse mackerel and sprat). Determination of heat transfer coefficients during fish freezing and development of a new chilling and freezing process. Description of the equipment used.

Details

  • Original title: New method and fluidized water system for intensive chilling and freezing of fish.
  • Record ID : 1993-2092
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 3 - n. 3
  • Publication date: 1992

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