Share

Use of nitrogen in freezing seafood.

Author(s) : BALYKOVA L. I., ÛRKOV Û. A., GOKONAEV M. V.

Summary

The authors present a cryogenic method for freezing hydrobionts (shrimps, sea urchin roe, salmon caviar etc.) on the basis of liquid and gaseous nitrogen. The main defect of the method is the high cost of nitrogen. The authors elaborated a mathematical model for freezing red caviar in briquettes and sea urchin roe.

Details

  • Original title: Use of nitrogen in freezing seafood.
  • Record ID : 2007-1670
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

Links


See other articles from the proceedings (31)
See the conference proceedings

Indexing