The Commercial Freezing and Storing of Fish
Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 16
ISBN-13:
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The Commercial Freezing and Storing of Fish
Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 14
ISBN-13:
DOWNLOAD EBOOKPp. 9.
Commercial Freezing and Storing of Fish
Author: United States. Department of Agriculture
Publisher:
Published: 1919
Total Pages:
ISBN-13:
DOWNLOAD EBOOKThe Commercial Freezing and Storing of Fish (Classic Reprint)
Author: Ernest Dunbar Clark
Publisher: Forgotten Books
Published: 2017-10-27
Total Pages: 20
ISBN-13: 9781527806139
DOWNLOAD EBOOKExcerpt from The Commercial Freezing and Storing of Fish Rapid freezing at as low temperatures as possible is necessary in many plants in order to insure a good product and to handle receipts as they arrive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Commercial Freezing and Storing of Fish
Author: Ernest Dunbar Clark
Publisher:
Published: 1918
Total Pages: 10
ISBN-13:
DOWNLOAD EBOOKSeafood Chilling, Refrigeration and Freezing
Author: Nalan Gokoglu
Publisher: John Wiley & Sons
Published: 2015-07-20
Total Pages: 243
ISBN-13: 1118512189
DOWNLOAD EBOOKFish 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.
Freezing and Refrigerated Storage in Fisheries
Author: W. A. Johnston
Publisher: Food & Agriculture Org.
Published: 1994
Total Pages: 156
ISBN-13: 9789251035795
DOWNLOAD EBOOKThis 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.
Planning Seafood Cold Storage
Author: Edward Kolbe
Publisher:
Published: 1993
Total Pages: 68
ISBN-13:
DOWNLOAD EBOOKDiscusses 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.
Fundamentals of Food Freezing
Author: Norman W. Desrosier
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 640
ISBN-13: 9401177260
DOWNLOAD EBOOKThe 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.
Seafood Proteins
Author: Z. Sikorski
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 244
ISBN-13: 1461578280
DOWNLOAD EBOOKFish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
