Freezing of Fish

Frozen Food Science and Technology

Volumn , Issue , 2009, Pages 151-164

  Magnussen, Ola M ^a   Hemmingsen, Anne K T ^a   Hardarsson, Vidar ^a   Nordtvedt, Tom S ^a   Eikevik, Trygve M ^b  

^a SINTEF ENERGY RESEARCH   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Contact freezing between vertical plates; Fluidised bed freezers; Food quality and freezing rate; Freezing methods; Freezing of fish; Freezing parameter effects; Legislative aspects of freezing; Post freezing processes; Technology development trends

Indexed keywords

EID: 84889474933     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444302325.ch7     Document Type: Chapter

References (7)

1. Flesland, O. and Magnussen, O.M. (1990). Chilling of farmed fish. In: Chilling and Freezing of New Fish Products, Preprints. Aberdeen, September 18-20, pp. 159-164.
2. Plank, R. (1954). Handbuch der kältetechnik, Erster band, Entwiklung wirtschaftliche bedeutung werkstoffe, Springer-Verlag, Berlin/Göttingen/Heidelberg, p. 568.
3. Johnston,W.A., Nicholson, F.J., Roger, A., Stroud, G.D. (1994). Freezing and refrigerated storage in fisheries. FAO Fisheries Technical Paper. No. 340. Rome, FAO. p. 143.
4. Fennema, O.R. (1975). Freezing preservation. In: Principles of Food Science-Part II Physical Principles of Food Preservation. New York: Marcel Dekker, pp. 173-215.
5. Valentas, K.J., Rotstein, E., Singh, P.R. (1997). Handbook of Food Engineering Practice. Boca Raton, New York: CRC Press, p. 718.
6. Fellows, P.J. (1997). Food Processing Technology, Principles and Practice. Camebridge, England:Woodhead Publishing Limited, p. 505.
7. Sun, DaWen (2006). Handbook of Frozen Food Processing and Packaging. Boca Raton, London, New York: CRC, Taylor & Francis, p. 737.