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Quick-freezing techniques for sea food.

Techniques de surgélation des produits de la mer.

Author(s) : TIREL J.

Type of article: Article

Summary

In the French and European regulations, the notion of quick freezing includes a certain number of additional requirements in comparison to normal freezing. These requirements (or criteria) are related to the quality of the product at the beginning of its treatment, the speed and the efficiency of this treatment, in particular concerning the freezing plateau, continuous storage below -18 deg C, packaging and labelling before delivery to the consumer. The paper examines in detail the advantages, disadvantages and possibilities of the different systems for quick freezing of fish on technical, economic and commercial (development of new products) grounds: contact freezers (or plate freezers), air blast freezers, brine immersion freezers, immersion, spray or evaporative cryogenic freezers (nitrogen or liquid carbon dioxide). Y.G.

Details

  • Original title: Techniques de surgélation des produits de la mer.
  • Record ID : 1994-0390
  • Languages: French
  • Source: Rev. gén. Froid - vol. 82 - n. 10
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

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