Development and testing of a heat-cool methodology to automate oyster shucking

Aquacultural Engineering

Volumn 37, Issue 1, 2007, Pages 53-60

  Martin, Daniel E ^a   Supan, John ^b   Theriot, Jeremy ^c   Hall, Steven G ^d  

^a SOUTHERN PLAINS AGRICULTURAL RESEARCH CENTER   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

^d LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Instrumentation; Methodology; Oyster shucking; Process engineering; Temperature control

Indexed keywords

CARBON DIOXIDE; COOLING; CRYOGENICS; HEATING; ICE; MEATS; OPTIMIZATION; PROCESS ENGINEERING; STEAM; TEMPERATURE CONTROL;

INSTRUMENTATION; METHODOLOGY; OYSTER SHUCKING;

MARINE BIOLOGY;

AUTOMATION; BIVALVE; COOLING; HEATING; INSTRUMENTATION; TEMPERATURE EFFECT; TESTING METHOD;

CRASSOSTREA VIRGINICA; OSTREIDAE;

EID: 34247390397     PISSN: 01448609     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaeng.2006.12.006     Document Type: Article

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