ShareUse 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
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Shrimp; Liquid nitrogen; Heat transfer; Salmon; Seafood; Modelling; Milt; Cryofreezing; Freezing; Boiling
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Heat transfer coefficient for air freezing of w...
- Author(s) : HARDARSON V., JONASSEN O.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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FREEZING TIMES OF PACKAGED SEAFOODS.
- Author(s) : SYKES S. J.
- Date : 1988/09/05
- Languages : English
- Source: Refrigeration for food and people.
- Formats : PDF
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STUDIES ON TECHNO-ECONOMIC VIABILITY OF LIQUID ...
- Author(s) : CHATTOPADHYAY P., BOSE P. K., BOSE A. N.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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CHILLING OF FARMED FISH.
- Author(s) : FLESLAND O., MAGNUSSEN O. M.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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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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