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Partial freezing of salmon fillets.

Congelación parcial de los filetes de salmón.

Author(s) : NORDTVEDT T. S., BORRESEN T., MAGNUSSEN O. M.

Type of article: Article

Summary

This article is a Spanish translation of IIR-IIF Bulletin reference 2000-2678. For fish transport, normal icing is 4-6 kilos of ice in fish boxes with 20-24 kilos of fish. This increases the transport cost, and the ice requires a certain volume in the boxes that otherwise could be used for the fish. The work is a theoretical survey of the possibility of using superchilling, which involves partial freezing of the products as an alternative to ice, in this way reducing the transport cost. Salmon fillets have been used as trial product in a computer simulation and laboratory tests.

Details

  • Original title: Congelación parcial de los filetes de salmón.
  • Record ID : 2003-1456
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - n. 340
  • Publication date: 2002/09
  • Document available for consultation in the library of the IIR headquarters only.

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