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(THE COLDER THE BETTER). SOME ASPECTS OF ENGINEERING AS APPLIED TO REFRIGERATION IN THE FISHING INDUSTRY.

Author(s) : SYKES S.

Summary

THE AUTHOR COMMENCES WITH QUALITY AND ITS RELATIONSHIP TO TEMPERATURE AND TIME, AND FOLLOWS BY A SECTION ON CHILLING. METHODS SUCH AS ICE, CHILLED SEAWATER AND REFRIGERATED SEAWATER (RSW) ARE DISCUSSED AS ARE DETAILS OF THE RSW SYSTEM, FREEZING AND FROZEN STORAGE AND THE EFFECT OF FREEZING TIME ON QUALITY. BOTH AIR BLAST AND PLATE FREEZING PROCESSES ARE DESCRIBED, BUT THE FINAL QUALITY OF FROZEN FISH IS DETERMINED BY THE STORAGE TEMPERATURE. WATER RELATED CHEMICAL SPOILAGE EFFECTIVELY CEASES AT 233 K (-40 DEG C) AND AT 243 K (-30 DEG C) THE STORAGE LIFE IS FOUR TIMES THAT AT 255 K (-18 DEG C). THE EFFECT OF COLD STORE DESIGN ON WEIGHT LOSS AND TEMPERATURE FLUCTUATIONS ON STORAGE LIFE ARE CONSIDERED. G.R.S.

Details

  • Original title: (THE COLDER THE BETTER). SOME ASPECTS OF ENGINEERING AS APPLIED TO REFRIGERATION IN THE FISHING INDUSTRY.
  • Record ID : 1985-2010
  • Languages: English
  • Publication date: 1984
  • Source: Source: Proc. Semin. Aust. Fish. Ind., Today Tomorrow, Launceston
    1984.07.10-12; 270-294; 2 fig.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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