ShareSummary
The cracks and accidents happening on the surface of the tuna during freezing have been studied by simulating various freezing cases on water (mainly freezing rate). Results show that very quick freezing tends to provoke flaws in the ice and in the fish.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1994-3633
- Languages: Japanese
- Source: Trans. JAR - vol. 10 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Icing; Ice; Correlation; Tuna; Deterioration; Simulation; Fish; Modelling; Freezing
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Thermal equalize freezing.
- Author(s) : TANAKA K., HATA M.
- Date : 1993/06
- Languages : Japanese
- Source: Refrigeration - vol. 68 - n. 788
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Computer simulation on onboard chilling and fre...
- Author(s) : ZHAO Y., KOLBE E., CRAVEN C.
- Date : 1998/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
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CORRELATION BETWEEN THE CONCENTRATIONS OF PHOSP...
- Author(s) : OHTA F., YAMADA T.
- Date : 1990
- Languages : Japanese
- Source: Trans. JAR - vol. 7 - n. 1
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REFRIGERATION EFFECTIVENESS ABOARD TUNA SEINERS.
- Author(s) : COTTRELL R. H., HOYT J. W.
- Date : 1991/03
- Languages : English
- Source: Mar. Technol. - vol. 28 - n. 2
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Analysis of two-dimension heat transfer during ...
- Author(s) : SAKAI N., MORITA N., QIU P., HANZAWA T.
- Date : 1995
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 42 - n. 7
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