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The Freezing And Cold Storage Of Fish
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Book Synopsis Freezing and Refrigerated Storage in Fisheries by : W. A. Johnston
Download or read book Freezing and Refrigerated Storage in Fisheries written by W. A. Johnston and published by Food & Agriculture Org.. This book was released on 1994 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document is intended to serve as a background paper as well as an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. It gives a broad outline on how deterioration of fish quality can be reduced by the application of low temperatures. It reviews various types of freezing equipment for use ashore or at sea; the requirements for cold stores and their construction; the factors affecting cold storage conditions, etc. In addition, the publication describes the methods used to calculate cold storage refrigeration loads as well as the costs of freezing and cold storage. Safe operation of cold stores is also covered. A list of publications on the subject is given in the list of references.
Book Synopsis The Freezing and Cold-storage of Fish by : Food Investigation Board
Download or read book The Freezing and Cold-storage of Fish written by Food Investigation Board and published by . This book was released on 1950 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Commercial Freezing and Storing of Fish by : Ernest Dunbar Clark
Download or read book The Commercial Freezing and Storing of Fish written by Ernest Dunbar Clark and published by . This book was released on 1918 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Freezing and Cold-storage of Fish by : G. A. Reay
Download or read book The Freezing and Cold-storage of Fish written by G. A. Reay and published by . This book was released on 1950 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Seafood Chilling, Refrigeration and Freezing by : Nalan Gokoglu
Download or read book Seafood Chilling, Refrigeration and Freezing written by Nalan Gokoglu and published by John Wiley & Sons. This book was released on 2015-07-20 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Book Synopsis The Freezing and Cold-Storage of Fish. By G. A. Reay A. Banks ... and C. L. Cutting, etc by : George Adam Reay
Download or read book The Freezing and Cold-Storage of Fish. By G. A. Reay A. Banks ... and C. L. Cutting, etc written by George Adam Reay and published by . This book was released on 1950 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Refrigeration of Fish by : Harden Franklin Taylor
Download or read book Refrigeration of Fish written by Harden Franklin Taylor and published by . This book was released on 1927 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Planning Seafood Cold Storage by : Edward Kolbe
Download or read book Planning Seafood Cold Storage written by Edward Kolbe and published by . This book was released on 1993 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses various aspects of designing and building cold storage facilities. Addresses some of the points to help processors formulate ideas, plans, and questions as they deal with contractors and suppliers. Written for seafood processors in the cold storage planning stage.
Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Book Synopsis Quick Freezing and Cold Storage of Fish by :
Download or read book Quick Freezing and Cold Storage of Fish written by and published by . This book was released on 1946 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in technology in the chilling, freezing, processing, storage and transport of fish, especially underutilized species by :
Download or read book Advances in technology in the chilling, freezing, processing, storage and transport of fish, especially underutilized species written by and published by . This book was released on 1981 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Refrigerated Storage in Fisheries by : Göran Löndahl
Download or read book Refrigerated Storage in Fisheries written by Göran Löndahl and published by Bernan Press(PA). This book was released on 1981 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: This paper gives a broad outline of fish quality deterioration and how this is reduced by lowering fish temperature and by storage at this temperature. It further elaborates on the refrigerated storage practices including their technical, operational, administrative and planning aspects. A substantial part of the paper is devoted to the types, construction, proper usage and maintenance of facilities and equipment involved in the refrigerated storage of fish. An attempt has been made to include as much material relevant to developing fisheries as was available. In the appendix the paper offers practical suggestions on a few issues of refrigerated fish storage operations, such as sensory evaluation of raw material, sanitation and housekeeping, safety, etc.
Book Synopsis Frozen Food Science and Technology by : Judith A. Evans
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Book Synopsis Cold Storage of Frozen Fish by : Torry Research Station
Download or read book Cold Storage of Frozen Fish written by Torry Research Station and published by . This book was released on 1965* with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Preservation of Fish Products by Refrigeration by : Vikentiĭ Petrovich Zaĭt︠s︡ev
Download or read book Preservation of Fish Products by Refrigeration written by Vikentiĭ Petrovich Zaĭt︠s︡ev and published by . This book was released on 1965 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Food Freezing by : Norman W. Desrosier
Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Book Synopsis Draft Code of Practice for Frozen Fish by : International Institute of Refrigeration
Download or read book Draft Code of Practice for Frozen Fish written by International Institute of Refrigeration and published by . This book was released on 1969 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
