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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ADVANTAGES OF LOW TEMPERATURE IN FISH FREEZING.
- Author(s) : BAUMGART J.
- Date : 1984/08
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 12 - n. 141
- Formats : PDF
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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Physicochemical changes in prawns (Machrobrachi...
- Author(s) : SRINIVASAN S., XIONG Y. L, BLANCHARD S. P., TIDWELL J. H.
- Date : 1997/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 1
View record
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System analysis of a prawn freezing plant. 2. M...
- Author(s) : KANNAN N., BANDYOPADHYAY S.
- Date : 1995
- Languages : English
- Source: Fish. Technol. - vol. 32 - n. 1
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