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The halieutic food industry. Vol. 4. Preserving by physical techniques. Part 3. The use of cold.

L'industrie alimentaire halieutique. Vol. 4. La conservation par des moyens physiques. Troisième partie. L'utilisation du froid.

Author(s) : SAINCLIVIER M.

Type of monograph: Other

Summary

The three previous volumes dealt with fish as a raw material (Vol. 1), traditional preservation techniques and their current uses (Vol. 2) and thermal preservation methods (canning), ionization and packaging (Vol. 3). This last volume deals with cold preservation. After a review of the means for producing refrigeration, the author describes the effect of refrigeration on the bacterial flora, constituents and organoleptic quality of seafood. The technological problems of chilling, freezing and quick-freezing are then examined, on board ships and on land, together with their solutions. Thawing is also studied, along with the uses of frozen and quick-frozen products. Finally, the freeze-drying process of sea products is briefly described. Extract of contents: 1 -definitions and regulations; 2 -how to produce refrigeration?; 3 -modalities of action of refrigeration; 4 -chilling; 5 -freezing; 6 -thawing; 7 -use of seafood; 8 -freeze-drying.

Details

  • Original title: L'industrie alimentaire halieutique. Vol. 4. La conservation par des moyens physiques. Troisième partie. L'utilisation du froid.
  • Record ID : 1993-1765
  • Languages: French
  • Publication: ENSA, Rennes - France/France
  • Publication date: 1993
  • Source: Source: 419 p. (20.5 x 29.3); fig.; phot.; tabl.; index.
  • Document available for consultation in the library of the IIR headquarters only.

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