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The paper presents the development of chilling from traditional icing in boxes in the early small plants. Use of containers with ice and sea water reduced labor and improved chilling. More efficient and rational chilling was achieved when the first continuous refrigerated sea water (RSW) chiller was introduced almost 10 years ago and is still common today. The paper discusses the methods of measurement of temperatures and chilling time. Experiments with chilling of live fish show certain advantages.
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Details
- Original title: Temperature control in salmon processing.
- Record ID : 2000-1478
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Cooling rate; Treatment; Rapid chilling; Aquaculture; Salmon; Process; Fish; Norway
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Procédés de refroidissement du saumon frais.
- Author(s) : NORDTVEDT T. S., MAGNUSSEN O. M., JOHANSEN S.
- Date : 1997/06
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 974
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Developments in the prediction of meat carcass ...
- Author(s) : JAMES S. J., SCHOFIELD I.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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Application of a Quality Index Method (QIM) sch...
- Author(s) : SVEINSDOTTIR K., MARTINSDOTTIR E., HYLDIG G., et al.
- Date : 2002/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 4
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Seafood markets and the environment: supplies, ...
- Date : 1996/08
- Languages : English
- Source: Seafood int. - vol. 11 - n. 8
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THE COLD CHAIN FOR FRESH FARMED NORWEGIAN SALMON.
- Author(s) : MAGNUSSEN O. M., NORDTVEDT T. S., NAKSTAD N. K.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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