ShareSummary
The authors describe advanced and improved thawing equipment based on a theory of water spray impact. Shrimp and shell meat are used to test this equipment, good quality thawing consisting of no swelling due to water adsorption is obtained. Several new ideas are improving the equipment, such as the advanced holding and fixing method of the frozen blocks, the improved removal of water from the collecting shoot of the thawed fish, the rapid collecting method of thawed fish, the removal of foreign substances and scum, the improved regulation method of maintaining the thawing water temperature, etc.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1997-3445
- Languages: Japanese
- Source: Refrigeration - vol. 71 - n. 830
- Publication date: 1996/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food engineering;
Fish and fish product - Keywords: Thawing; Japan; Shrimp; Design; Spraying; Fish; Freezing; Water
-
Thermal equalize freezing.
- Author(s) : TANAKA K., HATA M.
- Date : 1993/06
- Languages : Japanese
- Source: Refrigeration - vol. 68 - n. 788
View record
-
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
View record
-
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
View record
-
Effect of additives on water-holding capacity o...
- Author(s) : HAO S. X., LI L. H., YANG X. Q., et al.
- Date : 2004
- Languages : Chinese
- Source: Refrigeration - vol. 89 - n. 4
View record
-
New technology for rapid freezing.
- Date : 2002/11
- Languages : English
- Source: Infofish int. - n. 6
View record