ShareTechnological aspects of freezing and glazing shrimp.
Author(s) : LONDAHL G.
Type of article: Article
Summary
Frozen shrimp, being the most commonly traded product-form globally, requires the proper handling, processing and freezing methods to achieve good product quality. The author reviews freezing and freezing equipment; how glazing may cause recrystallisation; and the conditions for re-freezing of the glazed product.
Details
- Original title: Technological aspects of freezing and glazing shrimp.
- Record ID : 1998-3006
- Languages: English
- Source: Infofish int. - n. 3
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Industrial freezer; Icing; Shrimp; Design; Quality; Seafood; Freezing
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New technology for rapid freezing.
- Date : 2002/11
- Languages : English
- Source: Infofish int. - n. 6
View record
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A new voice in the Indian seafood industry.
- Author(s) : VARMA R. A. M.
- Date : 1993/11
- Languages : English
- Source: Infofish int. - n. 6
View record
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Prediction of freezing time for shrimp blocks b...
- Author(s) : MISHRA S. K., BANDYOPADHYAY S.
- Date : 1999/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 36 - n. 6
View record
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Thawing equipment of frozen fish blocks by wate...
- Author(s) : OMORI H., ASO Y.
- Date : 1996/12
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 830
View record
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Freeze-crusting processes; applications to fish...
- Author(s) : MACCHI H., DELPUECH B., BILLIARD F., FLICK D.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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