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REFRIGERATION AT THE SERVICE OF FISHERY.

LE FROID AU SERVICE DE LA PECHE.

Type of article: Article

Summary

ROLE OF REFRIGERATION IN THE STORAGE OF FISHERY PRODUCTS, DEPENDING ON THREE FACTORS: MICROBIAL, ENZYMIC AND PHYSICOCHEMICAL. RECOMMENDATIONS FOR COOLING ON BOARD FISHING-VESSELS, WITH WATER ICE (AMOUNT CORRESPONDING TO 30-80% OF FISH WEIGHT). DESCRIPTION OF PLANT (PARTITIONED HOLDS, THERMALLY INSULATED, ADDITIONAL USE OF MECHANICAL REFRIGERATION). FREEZING PROCESSES (TECHNIQUES AND EQUIPMENT): PLATE FREEZERS, FREEZING IN BRINE AT 258K (-15 DEG C), BY BLOWN AIR. DEVELOPMENT OF TECHNIQUES IN THE U.S.A., SCANDINAVIA, JAPAN. FISHING AND REFRIGERATION IN DEVELOPING COUNTRIES. ECONOMIC ASPECT. G.G.

Details

  • Original title: LE FROID AU SERVICE DE LA PECHE.
  • Record ID : 1982-1384
  • Languages: French
  • Subject: Developing country
  • Source: Pêche marit. - vol. 60 - n. 1243
  • Publication date: 1981/10
  • Document available for consultation in the library of the IIR headquarters only.

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