Thermal equalize freezing.

[In Japanese. / En japonais.]

Author(s) : TANAKA K., HATA M.

Type of article: Article


Gape and heave of fish are usually caused by the internal pressure during comparatively low temperature calcium chloride brine immersion-spray freezing of a round type or a semidressed type tuna. Thermal equalize freezing is a method of freezing to prevent these defects; it is done in 3 steps: freezing, thermal equalizing and second freezing. The freezing times are the sums of these three steps: 10.1 hours for yellow-fin tuna, 13.7 hours for big-eye tuna. No gape was found.


  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-1034
  • Languages: Japanese
  • Source: Refrigeration - vol. 68 - n. 788
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.


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