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STUDY ON DYNAMIC PROCESS OF FREEZING AND THAWING FISH MINCE.
Author(s) : LASTARRIA H. T., SWINIARSKA J.
Summary
THE PURPOSE WAS STUDYING WHETHER THE FRESH CONDITION AND THE CHEMICAL COMPOSITION OF FISH MUSCLE HAD AN EFFECT ON FREEZING AND THAWING TIMES OF FISH MINCE. THE STUDY WAS MADE ON 5 SPECIES AT DIFFERENT STORAGE STAGES. BOTH FACTORS EFFECTIVELY AFFECT FREEZING AND THAWING TIMES. THE THAWING TIME BETWEEN 268 AND 272 K (-5 AND -1 DEG C) IS LONGER THAN FREEZING TIME FOR THE SAME TEMPERATURE GRADIENT.
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Details
- Original title: STUDY ON DYNAMIC PROCESS OF FREEZING AND THAWING FISH MINCE.
- Record ID : 1986-0268
- Languages: English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Publication date: 1983/08/07
- 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: Thawing; Mince; Thawing time; Process; Fish; Freezing; Freezing time
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