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

Type of article: Article

Summary

The physical and thermophysical properties of several kinds of fish: brook trout, scad (Trachurus mediterraneus ponticus) and sprat (Sprattus phalericus) were studied. The average statistical dimensions, correlation between mass and surface, shape coefficient, density, specific heat capacity, heat conductivity and thermal diffusivity were determined. It was established experimentally that among the conventional methods for water chilling and freezing of fish (immersion, sprinkling and bubbling through) the most intensive thermal transfer is achieved by bubbling through, for which the surface heat transfer coefficient is about 350 W/m2.K. A new method and an industrial system were created for intensive chilling and freezing of fish on the basis of a high degree of turbulence of the refrigeration medium.

Details

Original title: New method and fluidized water system for intensive chilling and freezing of fish.
Record ID : 1993-3398
Languages: English
Source: Food Control The International Journal of HACCP and Food Safety - vol. 3 - n. 3
Publication date: 1992

Links

See other articles in this issue (2)
See the source

Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Design; Rapid chilling; Chilling; Quick freezing; Fish; Fluidization; Equipment; Freezing; Water