ShareSummary
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.
Details
- 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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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Spray; Japan; Brine; Tuna; Deterioration; Design; Fish; Immersion; Freezing; Freezing time
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A numerical analysis of internal stress in food...
- Author(s) : YANG H., FUKUOKA M., SAKAI N.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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STUDIES OF GAPE AND HEAVE OF FOODSTUFFS DUE TO ...
- Author(s) : OGAWA Y.
- Date : 1987
- Languages : Japanese
- Source: Trans. JAR - vol. 4 - n. 2
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SYSTEM FOR FORECASTING FREEZING TIME OF TUNA.
- Author(s) : YAMAGUCHI S., FUJIWARA S.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 743
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Freezing time calculation for fish.
- Author(s) : BIN-GADHI S. M., BIN-DOHRY Z. S., BIN-FRAIJAN O. S.
- Date : 1992/04/18
- Languages : English
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AN EFFICIENT FREEZING PROCESS FOR TUNA.
- Author(s) : MIHAJLOVA L. G.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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