Share"Superfreezing" low temperature technology.
Author(s) : MAGNUSSEN O. M.
Type of article: Article
Summary
The use of low storage temperatures down to -60 deg C for the storage of fish and other foodstuffs is reviewed in detail, and some organoleptic and colour tests on frozen salmon and mackerel are described. Various cascade refrigeration systems to achieve a storage temperature of -60 deg C are considered and pressure, temperature and COPs are tabulated. A Japanese system using an initial two stage NH3 system to freeze to -25 deg C followed by a cascaded R23/NH3 system to reduce temperatures to -60 deg C is reviewed. G.R.S.
Details
- Original title: "Superfreezing" low temperature technology.
- Record ID : 1993-2030
- Languages: English
- Source: ScanRef - vol. 21 - n. 4
- Publication date: 1992/09
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Indexing
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COLOUR MEASUREMENT OF FROZEN STORED SALMON.
- Author(s) : HARRIS P., DAVIS K. J., POVEY K.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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EFFECT OF COLD STORAGE ON THE PROTEOLYTIC ENZYM...
- Author(s) : WARRIER S. B., GHADI S. V., NINJOOR V.
- Date : 1988
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 5
View record
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FROZEN STORAGE OF INDIAN MACKEREL (RASTRELLIGER...
- Author(s) : KING D. R., POULTER R. G.
- Date : 1985
- Languages : English
- Source: Trop. Sci. - vol. 25 - n. 2
View record
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FROZEN STORAGE OF VARIOUS SEMI-PROCESSED PRODUC...
- Author(s) : HANSEN G. T.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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THE USE OF CIE (1976) L, A, B, CALORIMETRIC VAL...
- Author(s) : BIRD J. N., SAVAGE G. P.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record